How to Feed Your Sourdough Starter

1. Prep Your Starter
   Ensure your starter is active and bubbly. It should have doubled in size within 4–6 hours of its last feeding.
2. Measure the Flour
   Using a kitchen scale, measure 100–500 g flour into a clean jar.
3. Measure the Water
   Add an equal weight of room temperature water (100–500 g) to the flour.
4. Add the Starter
   Add your existing starter (100–500 g) to the flour and water. Stir vigorously until fully combined and no dry flour remains.
5. Mark and Cover
   Mark the level on the outside of the jar. Cover loosely and leave at room temperature.
6. Monitor
   Over the next 4–6 hours, the starter should bubble, rise noticeably, and dome. When it has doubled and is still domed (not collapsed), it is at peak activity and ready to use.

Notes:

• A 1:1:1 ratio of starter : flour : water is the standard feeding ratio. For a milder flavor and slower rise, use a 1:2:2 or 1:5:5 ratio.
• Whole wheat or rye flour accelerates fermentation and boosts activity — great for sluggish starters.

Storage:

• Once active, store in the fridge and feed 1–2 times per week. When ready to bake, take out, feed once or twice, and use when bubbly and doubled.

Tips:

• Use filtered or boiled and cooled water — chlorine in tap water slows fermentation.
• Don’t throw away discard — use it in crackers, pancakes, flatbreads, or muffins.