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Keep the magic alive

Sourdough starter
care guide.

Your feeding schedule depends on where you store your starter and how often you bake. Keep it at room temperature for frequent baking, or refrigerate it for occasional use.

Drama Llama feeding a sourdough starter, storing it in a refrigerator, and celebrating a bubbly starter ready to bake
Feed it · keep it cozy · watch the magic happen
Ratios are always written asStarter : Water : Flour
01

Choose your rhythm

Feeding schedules

For frequent baking

Room temperature

Frequency
Every 12–24 hours
Feeding ratio
1:1:1 or 1:2:2
1:1:1 example
  • Keep 50 g starter
  • Add 50 g room-temperature water
  • Add 50 g unbleached flour
Total: 150 g starter
1:2:2 example
  • Keep 25 g starter
  • Add 50 g room-temperature water
  • Add 50 g unbleached flour
Total: 125 g starter

Mix thoroughly, cover loosely, and leave at room temperature. Feed again when it reaches its peak or begins to fall.

Best for: Bakers making bread several times a week who want an active starter ready to use.

For casual baking

Refrigerator

Frequency
About once every 7 days
  1. Remove the starter from the refrigerator.
  2. Discard or use the excess, leaving 50 g in the jar.
  3. Add 50 g room-temperature water and mix.
  4. Add 50 g unbleached flour and mix thoroughly.
  5. Let it sit at room temperature for 1–2 hours to begin fermenting.
  6. Cover loosely and return it to the refrigerator.
Before baking

Remove the starter 1–2 days before baking. Feed it at room temperature every 12–24 hours until it reliably doubles within approximately 4–8 hours.

A neglected or sluggish starter may need several feedings before it is ready.

02

Build what you need

Multiply your starter

Build the amount needed for a recipe without maintaining a large jar every day. A larger feeding gives the starter more food and generally takes longer to reach its peak.

1:1:1 ratio
StarterWaterFlourTotal
25 g25 g25 g75 g
50 g50 g50 g150 g
75 g75 g75 g225 g
100 g100 g100 g300 g
1:2:2 ratio
StarterWaterFlourTotal
20 g40 g40 g100 g
25 g50 g50 g125 g
40 g80 g80 g200 g
50 g100 g100 g250 g
100 g200 g200 g500 g
03

A little bread math

Build the exact amount

÷ 3

For a 1:1:1 feeding

Divide your desired total by 3.

150 g total

50 g starter + 50 g water + 50 g flour

÷ 5

For a 1:2:2 feeding

Divide your desired total by 5.

200 g total

40 g starter + 80 g water + 80 g flour

Ready, set, bake

Signs your starter
is ready.

For the best rising power, use your starter at or near its peak. If it has already collapsed, feed it again and wait for the next peak.