Learn how to care for your sourdough starter the simple way. This guide covers daily and weekly maintenance, feeding ratios, and how to scale your starter so you only keep what you need—no waste, no guesswork. Includes a printable feeding chart and a link to our sourdough starter calculator
Keeping a sourdough starter happy doesn’t have to be complicated—or wasteful. Whether you bake weekly or daily, a healthy starter is the heart of every loaf. Once you understand how to feed it, how much to keep, and how to adjust your ratios, you’ll be able to maintain it with ease and confidence.
🌾 What Is a Sourdough Starter?
A sourdough starter is a living culture of wild yeast and lactic acid bacteria that thrives on a simple mix of flour and water. When fed regularly, it becomes bubbly, aromatic, and strong enough to raise bread naturally—no commercial yeast required.
The key to keeping your starter in top shape is consistency: feeding it regularly, keeping it at the right temperature, and storing only as much as you actually need.
🕒 Daily or Weekly Maintenance
If You Bake Often (Every 1–2 Days)
Keep your starter at room temperature and feed it once or twice a day. You can use it directly in your dough when it peaks—usually 4–8 hours after feeding, depending on your environment.
If You Bake Occasionally (Once a Week or Less)
Store your starter in the fridge between bakes. Take it out a day or two before baking, give it a couple of room-temperature feedings to wake it up, and it’ll be ready to go again.
⚖️ Understanding Feeding Ratios
Feeding ratios tell you how much starter, flour, and water you mix together. The ratio affects how fast your starter ferments and when it will be ready to use.
Here are a few common ratios:
| Ratio | Example (Starter:Flour:Water) | Description | Time to Peak (Approx.) |
|---|---|---|---|
| 1:1:1 | 20g starter : 20g flour : 20g water | Mild feeding, peaks quickly | 4–6 hrs |
| 1:2:2 | 10g starter : 20g flour : 20g water | Balanced and reliable | 6–8 hrs |
| 1:3:3 | 10g starter : 30g flour : 30g water | Slower rise, great for warm kitchens | 8–10 hrs |
| 1:5:5 | 5g starter : 25g flour : 25g water | Strong refresh, resets acidity | 10–12 hrs |
🍞 Make Only as Much as You Need
One of the most common mistakes bakers make is keeping too much starter on hand. You only need enough for your next bake plus a little to keep the culture going.
Here’s a simple approach:
- Decide how much total starter you need for your recipe.
Let’s say your recipe calls for 100g of starter. - Keep just 30–40g of starter as your “mother.”
This is your backup culture for next time. - Feed enough to get what you need for your bake.
- Example: You have 40g starter and want 100g total.
- Feed at a 1:1.5:1.5 ratio → 40g starter + 60g flour + 60g water = 160g total.
- Use 100g for your dough, keep 30–40g for next time, and discard or use the rest in pancakes, crackers, or muffins.
- Example: You have 40g starter and want 100g total.
This method minimizes waste while ensuring you always have a lively culture ready for your next loaf.
🧮 Use Our Sourdough Starter Calculator
Skip the math and let the calculator do the work for you!
👉 Try our Sourdough Starter Calculator
🗓️ Printable Feeding Chart
Here’s a quick reference to keep near your starter jar:
| Ratio | Example | Use When | Approx. Ready Time |
|---|---|---|---|
| 1:1:1 | 10g starter + 10g flour + 10g water | Daily baking | 4–6 hrs |
| 1:2:2 | 10g starter + 20g flour + 20g water | Typical use | 6–8 hrs |
| 1:3:3 | 10g starter + 30g flour + 30g water | Warm kitchen | 8–10 hrs |
| 1:5:5 | 5g starter + 25g flour + 25g water | Restart / refresh | 10–12 hrs |
🧊 Storing & Reviving
- Fridge Storage: Keep 30–40g of starter in a small jar, loosely covered. Feed it once every week or two if you’re not baking.
- Before Baking: Take it out, give it one or two feedings at room temperature, and use it at its peak.
- If It’s Been a While: A sluggish starter usually just needs a few regular feedings to bounce back.
🌟 Final Thoughts
Maintaining a sourdough starter doesn’t have to mean juggling jars of discard or wasting flour. By keeping a small amount—around 30–40 grams—and feeding only what you need for your next bake, you’ll have a lean, efficient system that fits your baking rhythm.
Feed regularly, observe how your starter behaves, and adjust ratios as needed. With time, you’ll develop a feel for its personality—your own little bubbling companion on your sourdough journey.