How to Feed Your Sourdough Starter: A Step-by-Step Guide

Feeding your sourdough starter consistently is key to keeping it active and healthy. A 1:2:2 feeding ratio (starter:flour:water) is a great way to maintain a strong culture, whether you’re baking daily or just keeping your starter in good shape. In this guide, we’ll cover:

What the 1:2:2 ratio means

The best feeding schedule based on temperature

Signs that your starter is thriving (or struggling)

Tips for adjusting in warm and cool environments

Understanding the 1:2:2 Ratio

The 1:2:2 feeding ratio means:

• 1 part starter (by weight)

• 2 parts flour (by weight)

• 2 parts water (by weight)

For example, if you start with 50g of starter, you’d feed it:

• 100g flour

• 100g water

This feeding ratio provides your starter with enough food to stay active without over-diluting the wild yeast and bacteria.

How Often to Feed Your Starter

The frequency of feeding depends on temperature:

Warm temperatures (75-85°F / 24-29°C): Feed every 6-8 hours if kept at room temperature. Fermentation speeds up in warmth, so your starter will consume food faster.

Moderate temperatures (65-74°F / 18-23°C): Feed every 12 hours for best activity. This is a sweet spot for sourdough fermentation.

Cool temperatures (55-65°F / 13-18°C): Feed every 24 hours if kept out. Growth slows in cooler environments, so your starter won’t need as much food.

Refrigeration (Below 50°F / 10°C): If storing your starter in the fridge, feed it once a week and let it warm up at room temp for 4-6 hours before using.

Step-by-Step Feeding Instructions

What You Need:

✔️ Active sourdough starter

✔️ Unbleached all-purpose or bread flour

✔️ Filtered or dechlorinated water

✔️ Digital scale (for accuracy)

✔️ Clean jar

Instructions:

Discard & Measure: Remove all but 50g of starter from your jar. You can save the discard for recipes or compost it.

Add Flour: Mix in 100g of flour (whole wheat, bread flour, or all-purpose work well).

Add Water: Pour in 100g of water (lukewarm is best to encourage activity).

Mix Well: Stir until fully combined into a thick batter-like consistency.

Cover & Store: Loosely cover with a lid or cloth and let it ferment at room temperature.

How to Know When Your Starter is Ready to Use

After feeding, your starter should:

✔️ Double in size within 4-12 hours, depending on temperature

✔️ Be bubbly and airy

✔️ Have a pleasant, slightly tangy smell (not overly sour or alcohol-like)

✔️ Pass the float test (a spoonful floats in water, indicating it’s ready for baking)

Adjusting for Different Temperatures:

Hot weather (above 85°F / 29°C):

Use cooler water to slow fermentation.

Feed more frequently (every 6 hours) to prevent over-fermentation.

Store in a cooler part of the kitchen.

Cold weather (below 65°F / 18°C):

Use warmer water (90-95°F / 32-35°C) to speed up fermentation.

Keep it in a warmer spot, like near an oven light or wrapped in a towel.

Expect longer rise times (10-12 hours).

Final Tips for a Healthy Starter

✅ Use a consistent flour type to keep your starter stable.

✅ Mark your jar with a rubber band to track how much it rises.

✅ If it smells like alcohol or vinegar, it may be hungry—feed it more often.

✅ If it’s sluggish, give it a boost with whole wheat or rye flour for a feeding or two.

By maintaining a regular 1:2:2 feeding schedule and adjusting based on temperature, you’ll have a strong, active sourdough starter ready to create delicious, naturally leavened bread!