The ‘I Forgot to Feed My Starter’ Guide to Feeding Sourdough
on Dec 03, 2024, Updated Feb 02, 2025
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If you’re looking for tips on feeding sourdough starter, I have them in spades! I started my sourdough journey in March 2020, when flour was rarer than toilet paper and everyone suddenly became an amateur baker.
After nearly five years of sourdough baking, countless sourdough starter feeding sessions, so many mistakes, and more dense loaves than I care to admit, I’ve learned more about keeping a successful sourdough starter than I know about feeding my teenagers. ๐

I also learned that sourdough starters are nearly impossible to kill. I’ve neglected mine for months at a time and still managed to bring it back to life.
Though I did discover one surefire way to kill it: leaving it out on the counter in summer without feeding it. Trust me, that science experiment in mold is not something you want to see (or smell). That one time is the only time I haver ever killed a sourdough starter. If you don’t leave your starter out to die a slow death, you can be pretty confident that you won’t kill yours either.
Table of Contents
- Quick Summary
- Sourdough Speak: A Quick Guide to Starter Terminology
- How Much to Feed Your Sourdough Starter: The Ultimate Guide
- Essential Tools for Feeding Your Sourdough Starter Successfully
- The No-Fail Feeding Process for Your Sourdough Starter
- Best Flour Types for Feeding Your Sourdough Starter
- Feeding Schedules and Ratios
- Troubleshooting Your Sourdough Starter: Common Problems Solved
- Pro Tips for Sourdough Starter Success
- How to Store Your Sourdough Starter Without Killing It
- Using Your Starter
- Most Common Questions about Sourdough Starter
- Final Tips for Sourdough Success
- Beginner’s Guide to Caring for & Feeding Sourdough Starter Recipe
Quick Summary
Don’t have time to read the whole article? Here’s what you absolutely must know about feeding sourdough starter:
- Feed your starter equal parts flour and water by weight (1:1:1 ratio).
- For a basic feed, use 50g starter, 50g water, and 50g flour.
- Feed twice daily at room temperature or weekly in the fridge.
- Don’t worry too much – your starter will survive more neglect than you think is possible.
Here’s an easy sourdough bread recipe and here are 31 yummy sourdough discard recipes.
Sourdough Speak: A Quick Guide to Starter Terminology
Before we dive in, take a look some of the sourdough lingo that made me feel like I needed a science degree when I first started down my sourdough journey:
Hooch: That suspicious-looking liquid on top of your starter. Think of it as your starter’s way of saying “I’m hungry!” (Not, as I initially feared, a sign of fermented doom)
Wild Yeast: The good bacteria that makes your starter work.
Feeding Ratio: The proportion of starter to flour to water. Yes, math is involved, but I promise it’s easier than helping your kids with Common Core.
Unfed Starter: Also known as “discard” – it’s what’s left when you remove some starter for feeding. Like your starter’s leftover takeout container, it’s still good for lots of things (pancakes, waffles, crackers) even though it’s not ready for bread-making.
Active Starter: A starter that’s bubbling and ready to go.
Mature Starter: A starter that’s been fed and is at peak activity.
How Much to Feed Your Sourdough Starter: The Ultimate Guide
Remember when I said sourdough is hard to kill? Well, I’ve tested this theory extensively through what I like to call “accidental experiments in neglect.” Your starter is basically the teenager of the kitchen – it can sleep forever, eat everything in sight, and somehow still survive your worst parenting moments.
Essential Tools for Feeding Your Sourdough Starter Successfully
I started out thinking I needed every fancy tool in the baking aisle. Now, I’ve narrowed down the exact tools that make feeding your starter easier and more consistent. I resisted using some of these tools at first (especially the scale), but they’ve become invaluable to my process.
- Digital scale – (trust me, this changed everything)
- Measuring bowl – my favorite, durable glass nesting bowl set
- Wooden Spoon or silicone spatula
- Two jars (one for the active starter and one for the discard), I recommend 1/2 gallon, wide mouth jar for the starter you’re feeding if you intend to bake a lot.
- Cheesecloth
- Rubberbands
- Lid for the discard
The No-Fail Feeding Process for Your Sourdough Starter
Look, I’ve made this way more complicated than necessary in the past. It’s like following a recipe for making ice – you’re overthinking it. Here’s what actually works:
- Scoop out 50 grams of starter
- Add 50 g water (room temp, not hot tub temperature)
- Add 50 g flour
No scale? No problem (though seriously, get a scale):
- 1/4 cup starter
- 1/4 cup of water
- 1/2 cup flour
Best Flour Types for Feeding Your Sourdough Starter
Through lots of trial and error, I’ve experimented with every flour type I could find. Each one creates slightly different results, and I’ve learned to appreciate their unique qualities. Here’s what I’ve discovered:
- White flour: My daily go-to for consistent results
- Whole wheat flour: For a nutty boost
- Rye flour: Creates my most intense starter
- Mix of flours: My favorite is 80% white, 20% rye for the perfect balance
A note about bread flour: While it’s fantastic for making actual bread, you don’t need to spend extra money on it just for feeding your starter. Save your bread flour for the actual bread-making. Your starter will be just as happy with regular all-purpose flour for its daily meals.
Feeding Schedules and Ratios
Over the years, I’ve developed different feeding schedules based on my baking needs. I’ve learned that sourdough starters are incredibly adaptable – they’ll work with your schedule if you understand the basics.
Room Temperature Maintenance (The High-Maintenance Schedule)
I keep my starter at room temperature when I’m baking frequently. Here’s my routine:
- Feed every 12 hours (twice daily)
- Keep at ambient temperature (70-85°F)
- Watch for doubling between feedings
Refrigerated Storage (The Lazy Baker’s Method)
This is my go-to method when life gets busy. I’ve left my starter in the fridge for up to two months and successfully revived it:
- Feed once weekly
- Perfect for the more casual sourdough baker
- Let reach room temperature before feeding
Different Feeding Ratios
I adjust these based on my baking schedule:
- 1:1:1 – My standard maintenance ratio
- 1:2:2 – Higher ratio when my starter is extra hungry (neglected) and needs more food
Troubleshooting Your Sourdough Starter: Common Problems Solved
After making pretty much every mistake possible, I’ve learned that most starter problems are easy to fix. Here’s what I’ve learned about common issues:
Signs Your Starter is Hangry
Don’t panic if you see:
- Liquid on top (hooch) – just stir it back in
- Sour smell – totally normal
- Deflated appearance – time to feed
- Needs more frequent feedings – adjust your schedule
Temperature Effects on Your Starter
My starter acts completely different in summer versus winter and I need to adjust my feeding schedule seasonally:
- Warmer temperatures = faster fermentation
- Colder environment = slower activity
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Pin ItPro Tips for Sourdough Starter Success
After years of baking, these are my top tips that I wish I’d known from the start. First, you don’t need a huge starter – smaller is actually better. Second, temperature matters more than most people realize.
- Maintain a smaller starter to reduce waste (I keep just 100g total)
- Use lukewarm water for better activity
- Track your fermentation speed, if you really want to go nuts
- Watch how your starter changes with the seasons
- Adjust ratios based on your baking schedule
How to Store Your Sourdough Starter Without Killing It
Remember my moldy summer disaster? Let’s avoid that. Here’s what actually works:
Short-term Storage
When I’m baking weekly, I keep my starter ready to go:
- Room temperature storage
- Fresh clean jar as needed
- Rubber band to track growth (my favorite trick)
Long-term Storage
This is my method when life gets busy:
- Refrigerated starter keeps for months
- Feed once before refrigerating
- Always comes back to life within 2-3 feedings
Using Your Starter
I’ve learned to read my starter’s signals like a book. After hundreds of loaves, I know it’s ready when:
- Doubles in size within 4-8 hours
- Shows lots of bubbles throughout
- Smells sweet and yeasty
- Passes the float test (though I rarely bother with this anymore)
Most Common Questions about Sourdough Starter
These are the questions I get asked most often, and my honest answers based on real experience:
How do I know if my starter needs feeding?
Trust your senses – look for:
- Deflated appearance
- Liquid on top
- Strong sour smell
- No bubbles
What’s the minimum amount of starter to maintain?
I’ve kept just 25g of mature sourdough starter. It’s plenty, creates less waste, and works perfectly. However, I usually keep a lot more because I bake in large quantities.
Can I change my feeding ratio?
Absolutely! I adjust mine based on:
- My baking schedule
- Storage method
- Flour type
- Season and ambient temperature
Why Can’t I Use a Metal Spoon to Stir Starter?
It’s recommended that you stir your sourdough with nonreactive spoons in non-reactive bowls. That means, use spatulas or wooden spoons and store the starter in glass bowls or jars. The reason for this is that sourdough is made of acid and acid reacts with metal. I wouldn’t make a habit of using metal bowls or spoons, but don’t despair if you do once or twice.
I Haven’t Fed My Starter For Months – Is it Dead?
A good feeding schedule means feeding your starter at least once a week. But I will admit that sometimes I don’t feed my starter for months at a time and have been able to resurrect it. If you have a completely neglected starter it’s possible to bring it back to life.
First dump off the hooch, then feed every 12 hours in the manner described above. It may take multiple days of feeding to get it back to good health, but it’s totally possible. That said, if your starter is moldy or smells really bad, you will want to dump it and start over with a new starter.
Should I Put My Sourdough Starter in a Sunny Window?
You want to keep your starter in a warm spot, but yeast and sun don’t mix well. So if you
put in a sunny window, it’s a good idea to place the jar in a box or other opaque container to keep it out of direct sunlight.
Final Tips for Sourdough Success
After four years of daily sourdough baking, here’s what I know for sure:
- Sourdough is nearly impossible to kill
- Simpler is usually better
- Your starter will adapt to your schedule
- Quality ingredients matter
- Trust your observations over any recipe
Remember, every starter develops its own personality. What works for me might need tweaking for you. Pay attention to your starter’s behavior and adjust accordingly. And most importantly – don’t stress! I’ve revived my starter from what seemed like certain death multiple times. These little colonies of wild yeast are incredibly resilient.
Happy baking, and welcome to the wonderful world of sourdough!
What to Make with Sourdough Starter
- Simple & Delicious Sourdough Bread Recipe with Sample Timelines
- Fluffy, Flaky Sourdough Discard Biscuits
- Delicious Sourdough Dinner Rolls Made with Sourdough Discard
- Sourdough Blueberry Crumb Cake
- Sourdough Stuffing Recipe with Roasted Red Onion, Kale, and Sausage
Beginner’s Guide to Caring for & Feeding Sourdough Starter
Ingredients
- 50 grams unfed sourdough starter
- 50 grams water
- 50 grams flour
Instructions
- Measure out your starter on a digital scale. You want equal weights of starter, flour, water.
- Note the weight of your starter and zero out the scale.
- Add the same weight of water and zero out the scale.
- Add the same weight of flour.
- Stir well to combine then place the fed starter in a jar. Cover with a piece of cheesecloth secured by a rubber band.
- Note the level of starter by drawing a line on your jar or by placing a piece of colored tape at the starter level.
- Put the jar in a warm spot. If it doubles in 12 hours, you’re reading to bake. If it doesn’t double, you’ll need to feed it again.
- To feed again, discard half the starter, weigh the remaining starter, and begin the process over again.
- Keep the discard in a covered jar in the fridge.
I truly enjoyed reading this article. I was wondering do you have a sourdough book for beginners? I loved your step by step and wanted to actually have a book to make notes.
Thank you for the breakdown, I have asked questions in a group chat but donโt always get my questions answered.