How To Feed Sourdough Starter

Pro tips

• Use a 1:1:1 ratio by weight (starter:flour:water) for consistent, predictable feeding—this method scales easily and removes guesswork.
• Stir hooch back into the starter before feeding rather than discarding it; it contains active yeast and bacteria that strengthen the culture.
• Feed at room temperature (68–75°F) for predictable fermentation timing; warmer environments speed up activity, while cooler ones slow it down.
• Keep your feeding vessel clean but not sterile—a simple rinse between feedings prevents mold while maintaining the beneficial microbial ecosystem.

Substitutions

• bread flour → all-purpose flour (slightly less protein, still ferments well)
• filtered water → tap water (use if chlorine-free or let sit 24 hours to off-gas chlorine)

Storage & make-ahead

Keep your fed starter at room temperature until it's active and bubbly, then refrigerate between bakes to slow fermentation and reduce feeding frequency to weekly.

What is hooch on sourdough starter?

Hooch is the gray or clear liquid that forms on top of an unfed starter—it's a natural byproduct of fermentation indicating the starter is hungry and ready to be fed.

How often should I feed my sourdough starter?

Feed your starter once or twice daily if kept at room temperature, or once weekly if refrigerated, depending on how active you need it for baking.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works as a substitute, though bread flour's higher protein content can produce slightly more robust fermentation.

How do I know when my starter is ready to use after feeding?

The starter is typically ready 4–8 hours after feeding when it has roughly doubled in volume and shows visible bubbles throughout.

What's the best water to use for feeding?

Filtered or dechlorinated water is ideal; chlorine can inhibit fermentation, so avoid tap water with high chlorine levels if possible.