How to Feed a Sourdough Starter (Without Killing It)
If you've just started your sourdough journey, you've probably asked yourself one question more than any other:
How do I actually feed my sourdough starter?
The good news is it's much easier than social media makes it look.
Whether you've bought a fresh starter, revived a dried starter or grown one from scratch, feeding it correctly is the secret to baking beautiful homemade sourdough.
In this guide we'll explain exactly how to feed a sourdough starter, how often to do it, and the biggest mistakes beginners make.
What Does Feeding a Sourdough Starter Mean?
Your sourdough starter is alive.
It contains natural wild yeast and beneficial bacteria that consume fresh flour and water.
Every time you feed it you're giving those microorganisms fresh food so they stay healthy, active and ready to raise bread.
Without regular feeding your starter becomes acidic, weak and eventually dies.
What You'll Need
Ingredients
- Strong white bread flour
- Room temperature water
Equipment
- Kitchen scales
- Glass jar
- Spoon or spatula
The Easiest Feeding Ratio
We recommend using:
50g starter
50g water
50g flour
This is known as a 1:1:1 feeding ratio.
It's simple, predictable and perfect for beginners.
Mix thoroughly until no dry flour remains.
Cover loosely and leave at room temperature.
How Often Should You Feed a Sourdough Starter?
It depends how often you bake.
If you bake every week
Store your starter in the fridge.
Feed it once each week.
If you're baking tomorrow
Take it out of the fridge.
Feed it.
Leave it at room temperature until it doubles in size.
If it's kept on the worktop
Feed every 24 hours.
What Flour Is Best?
Strong white bread flour is the easiest option for most people.
However you can also use:
- Wholemeal flour
- Rye flour
- A mixture of white and wholemeal
Wholemeal and rye often make starters more active because they contain more nutrients.
How Do You Know It's Ready?
Your starter is ready when it has:
✅ Doubled in size
✅ Lots of bubbles
✅ A light, airy texture
✅ A pleasant slightly fruity smell
Most starters become ready between 4 and 8 hours after feeding depending on room temperature.
Common Feeding Mistakes
Guessing measurements
Always weigh your ingredients.
Using chlorinated hot water
Use cool or room temperature water.
Forgetting to discard
Unless you're building up a larger quantity for baking, discard part of the starter before feeding.
Expecting instant results
Healthy starters improve over time.
The more consistently you feed yours, the stronger it becomes.
Frequently Asked Questions
Can you overfeed a sourdough starter?
Yes. Feeding too frequently before the starter has finished consuming its previous feed can weaken activity.
Can I feed it plain flour?
Yes. Strong white bread flour is ideal, but plain flour will still work.
Why isn't my starter rising?
Usually because it's too cold, underfed or still developing.
Does sourdough starter need to be airtight?
No. Cover loosely so gases can escape.
Final Thoughts
Learning how to feed a sourdough starter is the biggest step towards consistently baking great bread.
Once you understand the routine, it only takes a couple of minutes each week to keep your starter healthy and ready for baking.
If you're just getting started, our Beginner Sourdough Starter Kit includes everything you need to bake your first successful loaf, with no confusing jargon and no unnecessary extras.
