You’ve done it! You’ve created a living batter filled with wild yeast. Now let’s see how to feed & maintain your sourdough starter.
If you haven’t made your starter yet, visit this post to see how to make a sourdough starter from scratch.
Right off the bat I’m going to say that there are a million ways to feed, maintain and use a sourdough starter. In fact, after you’re done reading this post, you should read through my instructions for How to keep a small sourdough starter to see of that method would work better for you.
I am going to outline for you how I maintain my sourdough starters. I tend to have a fairly relaxed attitude towards the process. It works for me and I think my approach can work for you if you don’t bake bread every single day (and even if you do).
At the end of the post you’ll find a how-to card that lists the ingredient amounts and steps to follow each time you feed your starter.
But first I’m going to give you all the how’s and why’s and try to answer any questions you might have.
Tips for using and maintaining your sourdough starter:
- Since I don’t bake every day, I keep my starters (yes, I have 3) in the refrigerator.
- If I’m making a 2-day recipe (most of mine are) I take the starter out of the refrigerator early in the morning of the day I’m making the dough. If the starter is inactive I feed it right away and it should be ready by early afternoon.
- If I’m making a 1-day recipe, I’ll take the starter out the night before and feed it if it’s inactive. It should be ready to use first thing in the morning.
- When the starter is cold from the refrigerator, I feed the starter using fairly warm water, warmer than body temp. The warm water will jump-start the cold starter.
- If the starter has been fed within the last 2-3 days, and has been refrigerated, you can probably go ahead and use it without feeding.
- If you’re not sure if the starter is active, drop a dollop into a bowl of water to see if it floats. If it does, it’s ready for baking.
- I write all my sourdough recipes to use 8 oz of active starter. After using 8 oz of starter in the recipe, I’m left with 4 oz of starter, exactly the right amount for feeding.
Schedule for feeding your sourdough starter:
- Your starter needs to be fed about 1x per week if refrigerated, and every day if left at room temperature.
- Generally, about 5-6 hours after feeding my starter is ready. The time may vary based on room temp, dough temp, etc. The starter should have doubled in volume and started to recede and/or pass the float test.
- I take my starter out of the refrigerator once a week for feeding, even if I’m not baking. Although, truth be told, I often go longer than a week between feedings and I haven’t killed it yet.
- Did you know you can dry your sourdough starter? Dried starter can be kept indefinitely.
- After you’ve removed the portion of starter for baking, feed the starter again and leave it at room temperature for 3-4 hours before putting it back in the refrigerator.
FAQs about feeding & maintaining Sourdough Starter:
Honestly, I’ve gone longer than a month without feeding my starter and I haven’t killed it yet. Give it a feeding and see if it wakes up. If it’s alive, keep feeding it until it is reliably doubling in size within 4-5 hours.
If you go more than about 2 weeks between feedings, you might want to give the starter 2-3 feedings before using. A starter that hasn’t been fed for weeks will be quite sluggish and your dough won’t be as lively.
If your starter was fed a day or two before, it’s possible to use the starter straight from the refrigerator. Give it a float test to make sure it’s active. The dough may take a little longer to ferment since the temperature of the dough will be colder.
It’s called “hooch” and don’t worry, your starter is still alive. Just stir that water back into the starter before feeding. Again, you might need 2 feedings to completely revive the starter since it’s been quite dormant.
To maintain your starter at 100% hydration it is best and most accurate to weigh your ingredients. If you’re just a little bit off every time you feed, eventually, your starter could be thrown out of balance.
No problem, use the amount of starter called for in the recipe. Then weigh out 4 oz of the remaining starter for feeding and discard the rest.
If you continually feed the starter without discarding, you’ll end up drowning in starter.
Yes, even if the discard is not active enough for baking bread, you can add it to many other recipes as a flavor and texture enhancer.
Unless you’re going away for an extended time, your starter should be just fine for a couple of weeks in the refrigerator. If you’ll be gone really long-term, put the starter into the freezer or dry it. Frozen or dried starter will need several feedings to rejuvenate.
Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!
If you appreciate this detailed information, I’d really appreciate a 5-star review.
How to Feed Sourdough Starter
Here are the amounts listed for feeding Sourdough Starter.
Materials
- 4 oz (112g) unfed sourdough starter
- 4 oz (112g) all purpose flour
- 4 oz (120 ml) water, room temperature
Tools
- 1 quart glass or plastic container
- Wooden spoon or spatula
- Kitchen Scale
Instructions
- Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note)
- Add the flour and water and mix until combined. Set aside at room temperature.
- The starter is ready to use when it has doubled in volume and a small spoonful floats when dropped into a bowl of water. This generally takes 4-5 hours but the time can vary based on dough temperature and room temperature.
- If you do not plan to bake with the starter on the day it is fed, refrigerate 3-4 hours after feeding.
- Feed refrigerated starter weekly. If you go longer than a week without feeding, you may want to give the starter two feedings before using.
Notes
Check out these recipes that use sourdough discard if you don't want to throw it away.
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Amber
When you are ready to refrigerate your starter in the glass quart jar, do you screw the lid on or do you leave it loose?
Eileen Gray
Once the starter is active and ready to go in the refrigerator I use a tight fitting lid.
Mary Nesgoda
Hello
I just started making sourdough bread in March when I couldn’t find yeast. I make 6 loaves of bread twice a week. I use 3 cups of starter for a batch of 6 loaves. So I never discard any starter. After I make the dough, I feed the starter a couple of times and put it in the refrigerator. I take it out in a couple of days when I make bread again. I usually use it right out of the refrigerator without feeding it. I don’t really measure when I feed the started I add about 3/4 cup of flour and then enough water to make it like a pretty thick pancaker batter. Is this OK. Will the starter go bad or get really strong if I don’t discard any? This has been working for about 6 months and I’ve started selling some bread at a farmers market. I just don’t want to ruin my starter. Thanks
Eileen Gray
If it ain’t broke, don’t fix it! I have found that if I refrigerate my starter and then take it out within a day or two it is still good to use without feeding. The refrigerator slows down the fermentation. You may be pretty consistent if you have a good eye for how the starter should look when you feed it without measuring. But, personally, I would weigh the ingredients to be sure the starter is consistent, especially if you are selling your product. For selling, consistency is key.
NML
I really enjoy your website, in particular your sourdough recipes. I started my sourdough journey in June and have now reached a level of comfort with my bread making and maintaining my starter. I have begun to experiment and have since made your soft white sandwich loaf and donuts. Your recipes are quite user friendly. Will continue to experiment with your other recipes. Thanks a mil.
Eileen Gray
You are quite welcome. Glad you having fun with sourdough. It’s endlessly fascinating.
Danny
Hello Eileen,
Awesome website!!!
Would it be possible to take the leftover active 4oz (after removing the 8oz for baking), and put that 4oz directly into the fridge. A week later take out that 4oz from the fridge building it back up to 12oz, bake, and repeat. At a one week baking schedule there would be no need to discard anything.
In your feeding instructions next to the 4oz measurements it is 112g for starter and flour, however the water reads 120ml. Should this not be also 112g? 112g will also read 112ml on the scale.
Thank you.
Kind regards,
Danny
Eileen Gray
I understand what you’re asking. Basically, you want to keep a smaller starter so you have less discard. It would possibly work. If you’re looking to have less discard you might want to try keeping a small starter. Using the small starter method there is only 2 oz of discard each time you’re ready to bake. Sometimes, if it’s only been a few days since my last bake, I won’t discard the 2 oz and will just go ahead with the 3 oz feeding. But I have found that giving the starter 2 feedings before making the dough results in a more active dough. By weight the water would be 112g, by cup measure 120ml.
Kevin
I’m a novice. This is great info. Question : can I claim my sour dough starter as a dependent on my taxes?
Eileen Gray
Lol
Kathleen
Ended up throwing mine out. It never grew, never got yeasty. Very disappointed. I followed the directions that I thought were well written. The temp in my house is about 74 so I wondered if that was the problem. So disappointed.
VALERIE DELTORO
I need some help. I’m new to sourdough baking. I was given some starter to refrigerate. Was told to feed once a week. If I use equal parts of starter, flour, water, and have to discard what’s left, how will I ever have enough to bake a loaf of bread?
Eileen Gray
You can build up your starter over a few days. Read through this post about maintaining a small starter to see how it’s done. Let me know if you have any other questions.
Erica
Hi! I’ve got a bit of a niche question. I fed my starter this morning, left it for a few hours to ripen it, and have now made up my dough for the bread I will bake tomorrow. My question is, for the starter I’ve got left in my jar, should I be feeding that right away after removing the portion I need for the dough? Or should I be leaving it alone until it’s about 12 hours after the last feeding time as not to over-feed it? For context I now want to stick it in the fridge so I can revert to weekly feeding times. Thanks so much in advance! X
Eileen Gray
I always feed my starter right after removing the portion to mix the dough. I then leave it out for a couple of hours to give the yeast time to get going. Then it goes in the fridge until next time I plan to bake. If I plan to bake within a day I leave it out.
Kathy
I am anxious to make your sourdough rye with caraway as soon as I can get out to buy the stone ground rye flour to add to the recipe. However, I would like to have a more sour taste to the rye than with the white bread. How do I do this. Can I add dill pickle juice to the recipe? Or is there a more favored method?
Eileen Gray
The amount of sour in a sourdough is about how to ferment the dough. A long cool rise encourages more acetic than lactic acid in the dough. Acetic acid is tangier. So instead of letting the dough rise overnight in the refrigerator, you can leave it for 2 days. Also, if you feed your starter less frequently leading up to making the bread the sour will be stronger. Don’t poor off the “hooch” (liquid) that forms on top of an unfed starter.
SO
So I got a starter from a friend and I baked with it and then fed it…. I think I followed things right but after a few days in the fridge it is pretty solid looking. How long does it take until it develops that more liquid texture? have I screwed it up and can I fix it?
Eileen Gray
The texture will depend on how you feed. If you feed equal weights of starter-flour-water the texture will be similar to a very thick pancake batter. Mine often thins out after being the fridge for a week or so. If you are feeding with more flour the starter will be more solid. Whatever the texture, as long as it is rising and falling it is alive and can be used in your recipes.
Kathy
I would love to get that recipe from you and give it a try, especially if it is as delicious as the white sandwich loaf! How do I get that recipe?
Joy
It’s linked where she wrote “Sourdough Rye Bread” 🙂
Kathy
Dear Eileen
I am almost 80 and have been making bread and cooking for countless years for a family of 6(4 hungry children). Because of the lack of availability of bakers yeast, I’ve started experimenting with sourdough. I “stumbled” on your soft crust sourdough sandwich recipe and it is WONDERFULLY delicious and a godsend to me. With the arthritis in my hands, as slicing crusty bread is painful. My question is: Is there any room for substituting some of the white flour with rye flour?
Eileen Gray
Yes, you could use about 1/3 rye and 2/3 white. Of course it will change the texture of the bread. I also have a nice Sourdough Rye Bread recipe that is a personal favorite of mine.
Cheryl Martin
Hi Eileen,
I have tried to start my sourdough 3 times now. Again it is runny and I really never see it rise. In the mornings it has a soft pink colored liquid on top which I just stir back into the batter. I am using one cup water to one cup of flour when feeding it of which the recipe called for. I have seen 4oz in some of your comments so I have a couple of questions,
1) Can I use a glass bowl to make my started in or should I be using a glass jar.?
2) Do I remove and add 4 or 8 oz when feeding
3) Is my starter ok even though runny and has the pinkish fluid on top?
Today is day 6 so I am going to feed every 12 hours but not sure if I remove .4 or 8 oz each time.
I look forward to hearing from you!!
Cheryl
Eileen Gray
Hi Cheryl, If you see pink or orange streaks in the starter you should discard it and start over. Pink or orange streaks indicate bad bacteria has grown in the starter. Same if you see any type of mold at all. If the liquid is clear or even a darkish gray that just the “hooch” and it ok. But definitely there shouldn’t be any pink or orange at all. Answers to your questions:
1) You can use any type of container as long as you cover it. Plastic wrap or foil is fine. You don’t want to surface to dry out.
2) The amount you discard when feeding depends on your own schedule. I have two methods; the full starter method is always kept at 12 oz. and is always fed with equal weights of starter-flour-water. This is the method described here in this post. I also keep a small starter which is maintained at 3 oz and fed 2x before using.
3) No, If it is really pink then it should be discarded. Grayish liquid just means the starter is hungry, but any pink, orange or mold is bad.
Pam
I have a starter that is bubbly, is nearly overflowing the jar on day4 which seems early to me. Do I continue to feed? And for how long? Or is it time to do a float test and be able to bake or refrigerate until I am ready? Thank you for your help.
Eileen Gray
I would give it a few more days. Even though is it bubbling you want to give it a few more days to get the nice yeasty aroma. You want the right balance of bacteria and yeast before baking with it. Have you read through my How To Make A Sourdough Starter post? You’ll see day by day photos and notes on the activity and smell.
Kristina
Eileen, your site is great. Like many people I recently created a starter. I made your overnight cinnamon buns and was so thrilled when they rose and filled the pan without added commercial yeast. I’m confused about the term “100% hydration “. I made the sourdough bloodies ( they’re in the oven). You state you had good results from a starter that had been in the fridge a week. The recipe calls for 100% hydration starter. I don’t know if I was supposed to feed it or not before using. Thanks for any clarification.
Eileen Gray
100% hydration refer to how the starter is fed. The percent expresses the relation of the amount of liquid to the flour. So 100% means the starter is fed with equal weights of flour and water. If you have 80% hydration that would mean you have 80 percent flour to water, e.g. 8g of water and 10g of flour. The Sourdough Blondies use the “discard”. That is the stuff you throw away when you need to feed your starter. “Discard” recipes like the blondies give you the opportunity to use up that stuff rather than throw it away. Since my starter had in the refrigerator, unfed, for a week the flavor was pungent and sour. I like how that comes through in the blondies.
Brinda
Absolutely love reading your tips and I will surely try your recipes too. I have just started my yeast starter with 4tbs flour and 3 tbs water and it’s been 6 days already. I did the float test and it was successful. It’s tripled in size and very happy . But I’m a bit confused on how to carry on feeding my yeast from now on. I intend to bake in 2-3 days and would use 3/4 of the yeast
mixture . I would leave a 1/4 in the jar and
would you be able to tell me how to proceed to keep it active . How much flour and water do I use and also can I keep it on my kitchen counter as I intend to bake on week ends. .
Thank you ever so much!
Eileen Gray
Read this post about growing your starter and you can also read this post about keeping a small starter.
Janice
So glad I found your site! Great resource.
How do you know if your starter is out of balance?
Eileen Gray
By out of balance I mean that it’s not made up of equal weights of water-flour (100% hydration). But there are plenty of folks who keep a wet starter that is more water than flour and some people keep a stiff starter that is more flour than water. If you have a wet or stiff starter you just need to account for that when mixing the dough. Since my recipes are all written for a 100% starter you would need to adjust the ingredients to accommodate your starter. Do you already have a starter? Did you make it or did someone give it to you? If the starter has the texture of a very thick pancake batter it’s probably a 100% hydration starter.
Janice
Thanks! I was recently given my starter (it’s been in her family for years) and I assumed I should feed 1:1:1. But it’s become watery, doesn’t double and separates within 24 hours. I read your page and I think I’ve unbalanced it. It still bubbles but isn’t as active as before.
Eileen Gray
Do you feed 1:1:1 by weight or by volume? 1/2 cup of water is 4 oz but a 1/2 cup of flour is 2.5 oz. So if you use volume measure you will have a looser starter. Nothing wrong with that, but it may need to be fed more often.
Holly
Thanks for your reply! It rises about 25% from what I can see. It failed the float test though. Do I continue feeding it everyday in the hope it will rise more?
Eileen Gray
I would keep feeding it until it’s quite active. Are you using unbleach ap flour for feeding? You can try to give it a little whole grain rye or wheat flour. Sometimes the starter likes the whole grain for an extra boost.
Holly
My starter has finally doubled earlier this evening! hooray. But I can see it collapsing as it doubled a couple of hours ago. Do I need to feed it again to keep it active until i’m ready to bake, which is some point this weekend?
Dawn F
I have an heirloom starter, but it seems VERY runny. Everything I’ve made has been overly dense, which leads me to believe that it’s not active. In fact, I just tried to activate and after 8 hours, it failed the float test.
How do I thicken up the starter?
Eileen Gray
Have you been feeding with equal weights of starter-water-flour? How much starter do you have? You could take just an ounce of starter and feed it with an ounce of water and an ounce of flour and see how it does.
Hilary
This was great and helpful! I just got a starter from a friend that has been doing this a year. This put it in simple terms I can come back to if I need extra help! Thanks!
Eileen Gray
That’s great. Enjoy your sourdough journey.
Holly
Hi, I’ve just started my sourdough starter journey. A friend gave me their starter and I have fed it everyday. It’s 4oz in starter and I add in 4oz of flour and 4oz of water. Today is day 3. The starter has risen but not double in size. There are bubbles and it smells a bit tangy (quite nice actually). I leave it out everyday in the kitchen on top of the fridge and feed it once a day.
Do I continue feeding it 4oz everyday until it doubles? Or do I make the feeds more frequent e.g. twice a day? Is it ok to leave out until the starter is active and established rather than store in fridge? Many thanks
Eileen Gray
Well, it might double and then begin to collapse without you noticing. Is there a significant rise even if it’s not quite doubled? As long as it’s actively rising every day and smells nice and yeasty it should be good to use. I like to use mine right after it has finished rising and is beginning to collapse back. There’s lots of activity at that point. There should be no need to feed more than 1x per day. If you’re not ready to bake with it I would go ahead and put it in the refrigerator until you’re ready. But since it’s already active I would go ahead and get baking. Have fun!
Bernie
Hi, I read you have to keep starter in a container with a tight fitting lid so I’ve been using a kilner jar. You mention previously it should have a loose fitting lid. Is a kilner jar not suitable? Thanks for all the info.
Eileen Gray
I use a loose fitting lid when growing the starter. Once the starter is established I keep it in a plastic deli container with the lid fitted tightly. I keep it refrigerated between baking sessions since I don’t bake every day.
Sheena
Does the starter have to be stored with a lid on or just a loose cover
Eileen Gray
I use a plastic deli container and put the lid loosely on top. Any sort of loose cover will work.
Sheena
Does the starter have to be stored with a lid on or just a loose covet
Eileen Gray
While growing the starter I use a loose fitting lid. Once the starter is established I keep it with a fitted lid. I refrigerate mine between baking sessions since I don’t bake every day.
Laura
If I feed the starter at night should I leave it out overnight to use to make dough in the morning?
Eileen Gray
Yes. By morning is should be nice and active.
Danice
If I want to save discard for new starters for family do I feed it then refrigerate till I can deliver them?Thanks
Eileen Gray
Yes, exactly. Just use the discard (4oz) to create a new starter and maintain until you can deliver it. Happy Baking!
Danice
Thank you, your site has been very informative for me.
Carla Beals
If you’re discarding a portion of the starter but you want to use it the next day in baking, can you save the discard In the fridge for use? Or do you have to use it that same day?
Eileen Gray
Do you keep your starter at room temp? If you do, why not just refrigerate the entire starter then take it out the next day and use what you need and feed the starter then? If you keep the starter refrigerated just wait a day to feed it. Hope that answers your question.
Claudia Willis
I am confused. Do I throw away the bulk of the stater every week if in frig and reduce my starter down to 1/2 c if I am not using it to bake that week…I was confused by your explanation above. Why are you discarding 2oz to have 18oz?
Eileen Gray
You should always have 12 oz of starter as the base. Each time you feed the starter you either discard (if it’s not active) or use (if it is active) 8 oz of the starter. The remaining 4 oz is combined with 4 oz of water and 4 oz of flour to regenerate the starter base back to 12 oz. For folks who bake every day or several times per week, the starter will remain active and the 8 oz that is removed can be used right away for baking. For folks who bake less often and store the starter in the fridge between baking sessions the starter will go dormant in the refrigerator. In other words, the yeast has eaten most of the food available from the previous feeding and needs more food before it’s active enough for baking. In that case you must to discard the 8 oz of starter because it’s not active enough for baking. The previous comment about the 18 oz of starter is specifically for someone who was interested in doing a double bake in one day. You can ignore those numbers if you only plan to bake 1 recipe at a time. I hope this answers your question. Ask me if you need more clarification.
Katherine Toney
Brand new to sourdough starters and your blog is serving as my life line. I want to make sure I understand this discard correctly because I was given a small amount and am trying to work up to storing a larger starter (LOVE your small starter page btw). I was getting really confused about where my discard would come from if I maintained 12oz but I THINK I get it now… If I want to maintain 12oz but will probably only bake once a week I would…
1. Pull out my starter from fridge
2. Discard 8oz bc it’s likely gone dormant (correct?)
3. Feed remaining 4 back to 12oz
4. Use 8oz for the recipe I want
5. Feed the remaining 4oz again to be back to a base starter of 12oz
Right? And I could take out and feed my starter the night before- leave it out overnight. Then I’d have 8oz ready to use by morning, correct?
Eileen Gray
Hi Katherine. Sourdough is not a straightforward business so it’s sometimes hard to give a concrete answer. If you want to keep a larger 12 oz starter than what you’re listing is basically correct. All my recipes use 8 oz of either starter or discard. If your starter has been in the refrigerator for a week or two and hasn’t been fed then you will remove and discard (or use in a discard recipe) 8 oz of starter. Feed the remaining to bring back to 12 oz. Use that fed starter to bake a sourdough recipe within the next day. When you pull off 8 oz of fed starter for the recipe feed again and refrigerate. I have found that if I’ve fed my starter and it’s only been in the fridge for a day or two I can go ahead and use it for a sourdough recipe without feeding first.
Ross Theobald
Good morning, people who know everything are not always good teachers.
I have been reading and learning about sourdough baking for three months and this is the first time I have seen the proper ratio of starter to flour to water for the feeding of the starter.
For me, I only use grams so I need to do some conversion sometimes.
I am learning very useful information, thanks.
Jim
I enjoy your website and recipes. Thank you.
I have a dumb question…When feeding a starter, do I need to measure 4 oz. each time and discard and then add that or add to the starter without discarding what I have in container?
Another question…Can I have 8 oz. of starter then add 8 oz. of AP flour and water to that?
I would like to make sourdough bread and pretzels the same day. so I need to make sure that I have enough sourdough starter.
This is my first time making starter so it is trial & error for me.
Thanks
Eileen Gray
Let me see if I can answer your question. The way I have my starter recipe written you should always have 12 oz of starter as your base. Each time you feed the starter you take out 4 oz of the unfed starter and combine it with 4 oz of flour and 4 oz of water. Discard (or use) the remaining 8 oz of starter. The main thing to remember is that you always feed with equal weights of starter-water-flour. That way the starter doesn’t get out of balance. If you want to do a double bake in one day you could remove the 4 oz and feed. Set that aside as your base starter. You’re now left with 8oz. I would discard 2 oz so you’re left with 6oz. Feed that 6oz with 6oz of water 6oz of flour. You’ll have a total of 18oz. When that starter is active and ready, use what you need for the two recipes and you should just have to discard the leftover 2oz. Does that make sense?
Paul Green
That’s a great answer for, me, too! Thanks! You’re my sourdough guru, Eileen!
Jess
I had this EXACT question with the starter instructions i’m following! Glad its explained here, thank you for asking 🙂