How to Feed Your Sourdough Starter

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Storage and Care Tips Too!

Oh, the remarkable sourdough starter! That ravenous, effervescent, gurgling entity residing in your kitchen. Your latest companion. And much like any living companion, nourishing your sourdough starter is essential for its well-being! Fortunately, tending to your sourdough starter can be as effortless or as intricate as you prefer, based on your storage method and baking frequency. Unlike conventional pets, however, a sourdough starter expresses gratitude for your attention and affection by yielding mouthwatering, artisanal sourdough bread! Truly a rewarding endeavor.

Keep reading to discover the steps for nourishing your sourdough starter to ensure its vitality and contentment! We’ll explore methods for feeding it using either weight or volume measurements. Additionally, we’ll delve into considerations like selecting the appropriate flour for feeding and determining the storage location—whether in the refrigerator or at room temperature— which influences the feeding schedule. Lastly, we’ll cover preparing a sourdough starter for baking bread and address common inquiries regarding sourdough starter well-being.

If you happen to be starting out with a dehydrated sourdough starter (like the organic dry starter we offer here) you’ll want to tune into this article – specifically about how to reactivate a dry sourdough starter culture.

Don’t miss the printable cheat-sheet at the end!

FEEDING A SOURDOUGH STARTER: BACKGROUND

What is “Feeding” a Sourdough Starter? 

Within the ecosystem of your sourdough starter reside thriving communities of yeast and lactic acid bacteria. As these beneficial microorganisms consume carbohydrates present in the flour, they undergo fermentation, transforming those starches into CO2. This natural process is responsible for the delightful airy rise observed in sourdough bread! However, when their food source is depleted, these microbes become hungry, their activity diminishes, and the sourdough starter loses its ability to leaven properly. If neglected and deprived of nourishment for too long, the microbial colony may perish entirely.

Although commonly referred to as “feeding” among bakers, the process involves more than simply adding fresh ingredients. Feeding a sourdough starter typically entails discarding a portion of the existing starter before replenishing it with flour and water. This practice of removing a portion of the colony, along with accumulated metabolic byproducts, while simultaneously introducing a new food source, helps maintain equilibrium within the starter. It also prevents the accumulation of excess starter beyond the capacity of the storage container.

How Much Sourdough Starter to Maintain

The quantity of sourdough starter you opt to maintain and nourish is contingent upon your baking requirements. For instance, if your weekend baking routine involves crafting two or more loaves of bread simultaneously, each loaf will necessitate a specific quantity of starter.

In our basic sourdough bread recipe, approximately 100 grams of active starter is recommended. Consequently, you would require a minimum of 200 grams, with some remaining to sustain and perpetuate the starter. It’s essential never to exhaust all of your starter in a single recipe! Conversely, if you typically bake only one loaf at a time, a smaller amount of starter suffices for maintenance.

Storage Container & Size

Store your sourdough starter in a container that has enough space for the starter itself, plus room for at least tripling in size while it is active. A glass container is a great choice. There are mixed opinions about whether or not it should have an air tight lid. The conclusion we’ve come to is this: it works both ways. However, you never want to leave your container completely open without some type of cover to prevent debris, dust, or fruit flies from getting in! Therefore, either keep a lid sitting loosely on top, or cover it with a coffee filter or lint-free, tight woven cloth. 

We keep our starter in a 1 liter (about 1 quart) flip-top glass container. The seal is not perfectly air tight even when clamped closed, so it does allow for some gasses (and starter) to escape. If you want to maintain a larger starter, consider using a 2 liter or half-gallon container.

Where to Store Your Sourdough Starter: Room Temperature or Refrigerator

When preparing your starter for baking, the optimal temperature for reaching peak activity ranges from 70 to 75 degrees Fahrenheit. However, this doesn’t imply that you must maintain this temperature consistently! Healthy sourdough starters can be stored either at room temperature or in the refrigerator. Refrigeration is an excellent option for individuals with busy schedules and serves as an ideal solution during vacations away from home. For longer periods exceeding a couple of weeks, a starter can be frozen, remaining completely dormant until thawed and fed once more.

Here are some key distinctions between a refrigerated and room temperature sourdough starter:

Flavor

Sourdough starters acquire distinct flavor profiles based on their storage location, influenced by the strains of yeast and lactic acid bacteria present in different environments. Storage temperature plays a significant role.

A sourdough starter kept at room temperature develops a sharper, more acidic “sour” flavor profile, whereas those stored in cooler conditions yield a tangy taste reminiscent of yogurt.

Strive to establish a regular feeding regimen. Consider feeding your sourdough starter at consistent intervals, whether daily or weekly. It appears that the yeast and lactic acid bacteria adapt to this routine, intuitively gauging the time and food available before the next feeding, and regulating their activity accordingly. Clever little organisms!

How often should I feed my sourdough starter?

If you bake frequently or have the time to attend to your starter daily, storing it on your countertop is ideal. However, at room temperature, the sourdough starter remains highly active and requires daily feeding. Some dedicated bakers even feed theirs twice a day!

Conversely, sourdough starters kept in the refrigerator only need weekly feeding. The cooler temperatures maintain the microbes’ viability while reducing their activity, necessitating less frequent feeding. This option suits individuals who bake intermittently, like us, just a few times per month.

Occasionally, we extend the intervals between feedings for our refrigerated starter, sometimes even leaving it untouched for several weeks—and it fares quite well! Though I wouldn’t necessarily recommend pushing it to a couple of months. A robust, established starter can endure some neglect. However, the longer the gap between feedings, the slower the starter may become, requiring multiple feedings before use.

Additionally, be aware that a harmless layer of dark liquid called “hooch” may accumulate over time. Further information on that is provided below. Unsure if your neglected starter is still viable? As long as it lacks visible fuzzy mold and perks up after feeding, it’s safe to use!

The moment has arrived to feed your sourdough starter!

FEEDING A SOURDOUGH STARTER: INSTRUCTIONS

Preparing to Feed

Prepare for Activation: If opting to store your sourdough starter in the refrigerator, allow it to awaken and reach room temperature before initiating feeding. Typically, we retrieve ours from the fridge the night before a planned day of feeding and baking or in the morning, commencing feeding later in the day.

Portion Reduction: Whether your starter has been actively fermenting on the countertop or residing in the refrigerator in a quiescent state, it’s imperative to discard a portion of the active sourdough starter before feeding. The amount discarded should align with the quantity you intend to feed, as detailed below.

To discard, gently stir the starter to expel any trapped air. Then, gradually extract small amounts from the container until the desired quantity remains. We typically transfer these removed portions to a separate bowl, using them to feed chickens, create sourdough discard recipes such as starter crackers or granola, or compost them.

Following the removal of the portion, it’s time to incorporate fresh flour and water into the starter!

How to Feed a Sourdough Starter Using Weight:

Some bakers advocate feeding the starter by weight, insisting it’s the superior method. Undoubtedly, it offers the utmost precision and consistency, considering the varying weights and volumes of different flours. To feed a sourdough starter by weight, simply mix equal portions of starter, flour, and water, like 100 grams of each for a standard feeding, or 200 grams for a larger starter.

For this approach, knowing the empty weight of your starter storage container proves invaluable, aiding in the effortless determination of the remaining starter after discarding. Naturally, a kitchen scale is indispensable.

However, we’ve shifted away from weighing ingredients during feedings. While weighing is crucial during initial starter creation or when preparing dough for a loaf, we’ve found it burdensome for routine feedings. Instead, we rely on a blend of traditional cup measurements and a hint of good old-fashioned estimation.

How to Feed a Sourdough Starter Using Volume Measurements:

To feed a sourdough starter using traditional volume measurements, simply combine 1 part remaining sourdough starter, 1 part water, and slightly less than 2 parts flour. For instance, 1 cup of starter, 1 cup of water, and nearly 2 cups of flour. In our kitchen, we incorporate approximately 1 scant cup of flour and 1/2 cup of filtered water with the remaining ½ to ¾ cup of starter left in its storage container after discarding. Since we typically bake one loaf at a time, this modest quantity suits our needs perfectly.

For those who favor this method, consider this handy tip: measure the exact starter quantity once and visually note how much it fills your starter storage container. Our usual half to three-quarter cup of starter fills the container to about a knuckle or inch deep. Nowadays, I simply estimate the starter volume, eliminating an additional step in measurement.

Now Feed

Incorporate the correct proportions of flour and water into your starter, ensuring thorough stirring to eliminate any flour clumps. We typically do this directly in the starter storage container. However, some bakers prefer transferring everything to a separate bowl, combining the ingredients, and then returning it to the original container or transferring it to a fresh one. The choice is yours!

What Type of Flour & Water to Feed Sourdough Starter

Water

When feeding a sourdough starter, it’s advisable to utilize room temperature to slightly warm water. This is especially crucial if your household tends to be cooler, and you’re aiming to prepare the starter for baking promptly. Adding cold water to the mixture will decelerate the activity of the microbes and prolong the activation process. In instances when time is limited, we occasionally microwave the water for a brief 30 seconds. However, it’s important to avoid adding hot water—just lukewarm water suffices.

Furthermore, opt for filtered or non-chlorinated water for all your sourdough (and other fermenting!) endeavors whenever feasible. Chlorine can impede the growth of our beneficial bacteria and disrupt the process. We typically filter our water through a basic carbon filter, such as the one in the fridge dispenser, with satisfactory results. Alternatively, you can let a container of water sit out on the counter for 12 to 24 hours to allow the chlorine to dissipate.

Flour

The choice of flour you use to nourish your sourdough starter is entirely up to your preference! With numerous options available, it’s worth experimenting to see the results you achieve. One popular choice is white all-purpose flour. In our case, we opt for organic bread flour to fulfill the “white” flour component of our starter and dough. Bread flour, with its slightly higher protein content, contributes to a stronger structure.

When feeding our starter, we often combine half bread flour with either whole wheat or rye flour for the remaining portion. Whole wheat and rye are renowned for swiftly boosting the activity and rise of the starter due to their richer nutrient content. Additionally, maintaining a sourdough starter with alternative flours such as einkorn flour or non-wheat options like brown rice flour is entirely feasible.

Getting Your Starter Ready for Baking

Many sourdough recipes require the sourdough starter to be “active” or added at “peak activity”. But what exactly does that entail? A sourdough starter is deemed at peak activity when it’s visibly expanded and bubbly. It should have at least doubled in size or more, showing no further growth but not yet beginning to deflate.

The duration for your starter to reach peak activity after feeding varies based on several factors. These factors include what and how it was fed, the ambient temperature it’s stored at, and the vigor and maturity of the starter. Warmer temperatures accelerate activity, while cooler temperatures slow it down.

If your starter is stored at room temperature, reaching peak activity is relatively effortless as it peaks daily. However, for those of us who store our starters in the refrigerator, it requires some advance planning to prepare for baking. When we anticipate baking in the next day or two, we take the resting sourdough starter out of the fridge and place it on the counter to warm up. Then, we feed it at least twice before using it in a recipe to ensure it reaches peak activity.

You will develop your own feeding and baking schedule with time.

Here’s a breakdown of our typical routine: Let’s say we plan to bake a loaf on Saturday morning. We remove the starter from the fridge on Thursday evening, allowing it to warm up overnight. Then, on Friday morning, we feed it once, followed by another feeding early Friday afternoon. Ideally, the last feeding should be administered at least three to four hours before beginning the dough-making process. We prepare the dough on Friday evening, allow it to proof overnight in the fridge, and bake it on Saturday morning.

What to do after removing a portion of your sourdough starter to bake with:

Once you’ve taken some starter for a recipe, you have several options for what to do next—and each method is effective! An established sourdough starter is quite forgiving.

One option is to feed your starter once more (adding flour and water, but skipping the discard step since you essentially did that to use in the recipe), allowing it to sit out at room temperature for an hour or two to “feed.” Then, return it to the refrigerator—assuming that’s where you store it.

Alternatively, you can feed the starter and immediately return it to the refrigerator once you’re finished using it. It will still ferment at cooler temperatures, albeit more slowly.

Finally, sometimes we return our starter to the fridge right after use, either at peak activity or just afterward, without feeding it again that day. However, keep in mind that this may result in a slightly lower volume the next time you use it. In such cases, you may want to feed it with flour and water but skip the discard step during the next baking session when waking it up.

What is that dark liquid on the top of my sourdough starter?

This, my friends, is a clear indicator that you haven’t been maintaining your starter’s feeding schedule to its satisfaction. The thin layer of dark liquid that occasionally forms on top of sourdough starter is known as hooch. It signifies that your starter is more active than you’ve been feeding it, has depleted its food source, and is craving more—more than just hungry, it’s hangry.

But fear not, as it’s a simple issue to address and poses no harm! Hooch is a natural byproduct of fermentation (alcohol) created by the hungry yeast and bacteria. It typically emits a strong acidic scent reminiscent of vinegar. When you encounter it, you can either pour off the hooch or simply mix it back into the starter, then proceed with discarding and feeding as usual. However, it’s important to take it as a cue that your feeding schedule may need adjustment. Our starter often develops hooch when we’ve missed a week of feeding.

What if my sourdough starter is bubbling, but not rising?

If your sourdough starter is actively bubbling but fails to rise within a few hours of feeding, the mixture may be excessively wet or runny. Variances in home humidity and flour types can result in different consistencies. When a starter is overly wet and thin, fermentation bubbles may easily escape from the mixture. Ideally, the air bubbles should be mostly contained within the starter, causing it to expand and become spongy.

To remedy this issue, simply incorporate more flour to thicken the mixture. Gradually add a couple of tablespoons at a time until the starter reaches the desired consistency—somewhere between pancake batter and thick, stiff dough.

Now you know how to feed your sourdough starter. Don’t make it hangry!

Stay tuned for more sourdough recipes to come! Thank you for reading. Please feel free to ask questions, and spread the sourdough love by sharing this post.