How to feed a sourdough starter

To feed a sourdough starter, keep a small amount and refresh it with fresh flour and water in a set ratio. A common feed is 1:5:5, meaning one part starter to five parts flour to five parts water by weight. Stir until smooth, cover loosely, and let it rise until it roughly doubles. That is when it is at its strongest and ready to bake with.

Pick a ratio

The ratio sets how fast the starter ferments. A 1:1:1 feed is small and fast and suits a warm kitchen or frequent baking. A 1:5:5 feed is larger and slower and gives you a longer window before the next feed. Both keep the starter at the same hydration if the flour and water parts are equal.

Weigh it out

Say you keep 20 g of starter at a 1:5:5 ratio. Add 100 g of flour and 100 g of water. Stir well, scrape down the sides, and cover loosely so gas can escape.

Watch for the peak

A healthy starter rises, domes, and then falls. The peak is the best moment to bake. If you are not baking yet, feed it again or refrigerate to slow it down.

Storing it between bakes

To keep a starter you bake with weekly, feed it and put it in the fridge. Refresh it once a week. Before your next bake, take it out and feed it once or twice at room temperature so it is active and at its peak when you mix.

What about discard?

The starter you remove before a feed is called discard. It is not waste. Use it in pancakes, crackers, or quick breads where you do not need a strong rise.