How to Feed Your Sourdough Starter

A Step-by-Step Illustrated Guide

Feeding a sourdough starter might seem magical, but it’s really quite simple. With just flour, water, and a little patience, you can keep your sourdough starter healthy and ready to rise your next loaf. Follow along with this cozy, illustrated guide to keep your wild yeast happy.

🥄 Step 1: Discard Some of the Starter

Before feeding, you need to remove part of your starter.
Scoop out and discard about half of it. This keeps your yeast population in balance and prevents overflow as it grows.

Tip: You can use the discarded starter in pancakes, waffles, or crackers instead of throwing it away.

🌾 Step 2: Add Fresh Flour

Now, feed your starter with equal parts flour by weight.
For example, if you have 100 grams of starter left, add 100 grams of all-purpose flour or bread flour.

Optional: You can experiment with whole wheat or rye flour to give your starter different flavors and activity levels.

💧 Step 3: Add Water

Add the same weight of water as flour. For 100 grams of flour, use 100 grams (or ml) of room temperature water.

Stir until everything is fully mixed and no dry flour remains. It should look like a thick, bubbly batter.

🥣 Step 4: Mix It All Together

Stir thoroughly with a spoon or spatula. Mix until the flour is completely incorporated and the starter looks smooth and creamy.

A well-mixed starter ensures even fermentation and happier yeast.

🏡 Step 5: Cover and Let It Rest

Cover your jar loosely with a lid, cloth, or plastic wrap. Let it sit at room temperature (around 70°F or 21°C) for 4–8 hours or until bubbly and doubled in size.

After it rises, you can use it right away or store it in the refrigerator until next time.

How Often Should You Feed It?

• Daily if kept at room temperature

• Once a week if stored in the fridge

Feeding your sourdough starter is like taking care of a little kitchen pet. With consistent care and the right conditions, it will thrive and help you bake incredible bread.