Sourdough Starters for Newbies
A sourdough starter is a mixture of flour and water that has captured wild yeast and good bacteria from the environment. This natural fermentation process is what makes sourdough bread rise—without commercial yeast! But because it’s alive, it needs regular feeding to stay strong and active.
When your friend handed you their starter, they essentially gave you a little piece of their sourdough legacy. Now it’s up to you to keep it thriving!
Step 1: Assess Your New Starter
Before you start feeding, take a look (and a sniff!). Here’s what to check:
Smell: It should have a tangy, slightly yeasty scent. If it smells like vinegar, that’s okay too—it's just a little hungry!
Bubbles: Some bubbles are a good sign. If it looks flat, don’t worry, feeding will bring it back to life.
Color: A creamy beige is normal. If you see gray liquid on top (called “hooch”), that just means it’s extra hungry. Stir it in or pour it off before feeding.
If your starter smells rotten, moldy, or has pink/orange spots, it may have gone bad. In that case, it's best to start fresh.
Step 2: Pick Your Feeding Ratio
Sourdough feeding is just a simple mix of starter, flour, and water. The ratio you use will depend on how thick or active you want your starter to be.
Here are three common feeding ratios:
1:1:1 (Equal Parts Starter, Flour, and Water)
Great for daily maintenance and keeping the starter happy.
Example: 50g starter + 50g flour + 50g water.
1:2:2 (A Little More Food)
Helps boost a sluggish starter or maintain an active one.
Example: 50g starter + 100g flour + 100g water.
1:3:3 (For a Really Hungry Starter)
Ideal if your starter has been neglected or needs extra strengthening.
Example: 50g starter + 150g flour + 150g water.
All measurements are by weight for accuracy (a kitchen scale is super helpful here. If you need a recommendation, check out Sourdough Isn’t Complicated. Here’s What You Need to Know), but if you’re using cups:
1:1:1 = 1/4 cup starter + 1/4 cup flour + a little less than 1/4 cup water.
1:2:2 = 1/4 cup starter + 1/2 cup flour + about 1/2 cup water.
Step 3: Feeding Your Starter
Now that you’ve picked your ratio, here’s how to feed your starter:
Remove and Discard Some Starter
If your friend gave you a large amount, take out about half before feeding. This prevents your starter from growing too large and keeps it balanced.
Add Flour and Water
Stir in the chosen ratio of fresh flour and water. Mix well until combined—no dry spots!
Cover and Let It Rest
Loosely cover your jar with a lid or cloth and place it in a warm spot (70-75°F is ideal).
Let it sit for 6-12 hours until bubbly and doubled in size.
Step 4: Maintain a Feeding Schedule
Now that your starter is happy and well-fed, you have two options:
If Baking Daily:
Feed your starter once or twice a day using the 1:1:1 or 1:2:2 ratio.
If Baking Weekly:
Store your starter in the fridge and feed it once a week to keep it alive. When ready to bake, pull it out 1-2 days in advance and feed it a couple of times to wake it up.
Common Sourdough Starter Questions
Can I Change the Type of Flour?
Yes! Starters love variety, but they do best when gradually introduced to new flours. Whole wheat and rye tend to make starters extra active, while all-purpose is a great standard choice. King Arthur has been my fave. Here’s a link to Amazon to make buying super easy!
Why Isn’t My Starter Bubbling Yet?
Give it time! A new environment can make your starter sluggish. Try keeping it warm and feeding with a 1:2:2 ratio to give it more food.
What Do I Do with the Discard?
Please don’t throw it away! Use it in pancakes, crackers, waffles, muffins, or even compost it. There are so many fun discard recipes to try!
Final Thoughts
Feeding your sourdough starter doesn’t have to be complicated. With just a little flour, water, and patience, you’ll soon have an active, happy starter ready to help you bake the best bread of your life. When you’re ready to bake an artisan sourdough boule, head here for a mouth watering recipe!
Have you ever been gifted a sourdough starter? Let me know in the comments how your feeding process is going—I’d love to hear about your journey!
