How to Feed Your Sourdough Starter

What Is a Sourdough Starter?

A sourdough starter is a living culture of flour and water that captures wild yeast and bacteria from the environment. It’s what gives sourdough bread its rise, flavor, and chew.

Option 1: Starting a Sourdough Starter From Scratch

Ingredients

• Whole wheat flour or unbleached all-purpose flour
• Water (filtered or dechlorinated)

Equipment

• Glass jar or container (at least 16 oz)
• Spoon or spatula
• Kitchen scale

Day 1

1. Mix 100g (4 oz) flour + 100g (4 oz) water in a jar until thick and smooth (like pancake batter).
2. Cover loosely (lid not sealed or a cloth).
3. Let sit at room temperature for 24 hours.

Days 2–7 (Feeding Phase)

1. Discard about half of the starter.
2. Add 100g (4 oz) flour + 100g (4 oz) water.
3. Stir well, cover loosely, and let rest.
4. Repeat daily.

When It’s Ready

• Bubbles throughout
• Doubles in size within 4–6 hours of feeding
• Smells pleasantly tangy (not sharp or rotten)

This usually takes 5–10 days, depending on temperature and flour.

Option 2: Feeding a purchased or gifted starter

Day 1: Feed Your Starter

1. Let starter come to room temperature.
2. Place 100g (4 oz) of existing starter in a clean jar
3. Add 100g (4 oz) flour + 100g (4 oz) water
4. Mix to a thick, smooth batter
5. Cover loosely and keep at room temperature for 12-24 hours

Day 2: Continue Feeding

Your starter may show small bubbles or mild activity — all normal!

1. Keep 100g (4 oz) in the same jar and discard the rest (see notes below for discard ideas)
2. Add 100g (4 oz) flour + 100g (4 oz) water
3. Mix, cover loosely, and rest another 24 hours

Your starter can be fully active by the end of Day 2, but if it needs more feeding, continue feeding up to 7 days!

Days 3–7: Fully Active Starter

Your starter is strong and ready to bake with when it:

✔ Doubles in size within 4–6 hours after feeding

✔ Smells pleasantly tangy

✔ Has a bubbly, aerated surface

Remember: A bubbly, active starter at its peak is essential for the best sourdough!

At this point you'll have 190–200g (4 oz) of active starter, perfect for most sourdough bread recipes!

Ongoing Maintenance

Once your starter is healthy and active:

• Store in the refrigerator
• Feed 1–2 times per week (and if you miss feedings, it’s okay, starters are forgiving and can be revived with fresh flour and water).
• When ready to bake, take it out, feed once or twice, and use when bubbly and doubled

Ways to Use Sourdough Discard

Instead of throwing away your discard, try these:

• Scallion Pancakes — Mix discard with chopped scallions, salt, and a little oil, then pan-fry until crispy
• Start a New Jar — Feed the discard to create a backup starter or share with friends
• Crackers — Roll thin with olive oil and salt, bake until crispy
• Pancakes or Waffles — Add to your favorite recipe for extra tang
• Muffins or Quick Breads — Substitute some flour and liquid in any recipe
• Pizza Dough — Use discard for flavor in same-day pizza crust
• Flatbreads or Naan — Quick stovetop breads with great flavor
• Brownies or Cake — Yes, even chocolate desserts work with discard!

Tip: Keep a jar in the fridge labeled "discard" and add to it each time you feed. Use within a week for best results.

Tips:

• Use filtered water to avoid chlorine slowing fermentation
• Stirring helps oxygenate the starter and distribute yeast
• If your kitchen is very warm, you may need slightly cooler storage to prevent over-fermentation

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