How to Feed a Sourdough Starter | CookOS

How To Feed A Sourdough Starter

Name: How to Feed a Sourdough Starter
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1/4 cup sourdough starter; 1/4 cup all-purpose flour; 1/4 cup filtered water

Feeding a sourdough starter is a simple daily or weekly ritual: discard half, then add equal parts flour and filtered water to keep your culture active. Watch for visual cues like bubbles and a risen peak to know when it's hungry.

🏷️Sourdough 🏷️Sourdough starter 🏷️Starter feeding 🏷️Baking 🏷️Bread making Fermentation

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Total

5 min

Servings

Difficulty

Easy

Est. Cost

$10–$16

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

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Ingredients

1/4 cup sourdough starter
1/4 cup all-purpose flour
1/4 cup filtered water

3 Ingredients

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Instructions

1
Check your starter for signs of hunger, such as bubbles or a layer of dark liquid ('hooch') on top.
2
If hooch is present, stir it back into the starter until combined.
3
Add the all-purpose flour to the starter.
4
Pour in the filtered water.
5
Mix thoroughly with a spatula, scraping down the sides of the container, until no dry flour remains and the mixture is smooth.
6
Cover the container and store it in a warm place, like a pantry, to let it activate.

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Tips & Notes

Pro tips

Always use the 1:1:1 ratio (starter:flour:water by volume or weight) to avoid over- or under-feeding, which weakens fermentation.
Discard roughly half the mixture before feeding to prevent excessive buildup and keep the starter manageable.
Use filtered or boiled-then-cooled water to avoid chlorine interference with wild yeast and bacterial cultures.
Watch for a dome or peak shape and a network of bubbles as signs your starter is ready to bake with, rather than following time alone.

Substitutions

All-purpose flour → whole wheat flour (adds nuttiness, may ferment faster)
Filtered water → dechlorinated tap water (chlorine-free alternative)

Storage & make-ahead

Keep sourdough starter in a clean glass or plastic container at room temperature (68–75°F) for daily feeding, or refrigerate in a sealed container for weekly feeding.

Common Questions

How do I know when my sourdough starter is hungry?

Look for a sunken surface, less activity, or a darker liquid layer on top. A hungry starter will have fewer visible bubbles and won't rise as much between feedings.

Can I use tap water instead of filtered water?

Filtered or dechlorinated water is better because chlorine can slow fermentation, but tap water works in a pinch if your starter is already established.

How often should I feed my sourdough starter?

At room temperature, feed once or twice daily. If refrigerated, feed once weekly before storing. Frequency depends on temperature and how active your starter is.

Can I scale up or down the feeding amounts?

Yes. Use equal parts by weight or volume: 1:1:1 ratio of starter to flour to water. You can feed 1 tbsp starter with 1 tbsp flour and 1 tbsp water, or scale larger.

What type of flour is best for feeding?

All-purpose flour works reliably. Whole wheat or rye flour can boost fermentation activity, but all-purpose is the standard for consistent maintenance.