Let's Feed Our Sourdough Starter

A Guide to Feeding Your Sourdough Starter

Introduction

Feeding your sourdough starter is an essential step in keeping it active and ready for baking. Whether you’re new to sourdough or a seasoned baker, understanding how to feed your starter properly can make a big difference in the quality of your bread. In this guide, we’ll cover the best feeding ratios, why you should avoid metal bowls and utensils, how often to feed your starter, and when to store it on the countertop versus in the refrigerator.

What Ratios Should I Use When Feeding My Starter?

The most common feeding ratio for sourdough starter is 1:1:1, meaning equal parts starter, water, and flour by weight. I don't worry too much about measurements, but that's just me. I just tend to eyeball it and make 3 equal parts. In time you will get to know the required texture and you can go from there.

For example:

• 1:1:1 Ratio: 50g starter, 50g water, 50g flour. This ratio works well for keeping your starter active and healthy. Some bakers prefer other ratios depending on their desired outcome:

• 1:2:2 Ratio: This is used to reduce the acidity of the starter by giving it more food (flour and water) compared to the amount of starter. Example: 50g starter, 100g water, 100g flour.

• 1:3:3 or Higher: These ratios are often used when you want to slow down fermentation, such as when preparing a large batch or before refrigerating the starter.

Choose the ratio based on how quickly you want your starter to grow and how sour you want the flavor to be.

Why Shouldn’t I Use Metal Bowls and Utensils?

It's recommended to avoid metal bowls and utensils when feeding your sourdough starter because the acidic environment of the starter can react with certain metals like aluminum and copper. This reaction may alter the flavor of your starter and potentially damage the metal over time.

Using non-reactive materials like glass or ceramic is a better choice. These materials are inert and won’t interfere with the natural fermentation process. A glass bowl is often preferred because it allows you to easily observe the rise and activity of your starter as it ferments. Whenever possible avoid plastic containers as they can leak into your dough.

How Often Do I Need to Feed My Starter?

The frequency of feeding your sourdough starter depends on how often you bake and where you store it:

• On the Countertop: If kept at room temperature, your starter should be fed every 12 to 24 hours to keep it active and happy. The warmer the room, the more frequently it will need feeding.

• In the Refrigerator: If you don’t bake as frequently, you can store your starter in the fridge and feed it once a week. Refrigeration slows down the fermentation process, so the starter doesn’t require as much attention.

How Long Can My Sourdough Starter Stay on the Countertop?

If you plan to bake regularly, leaving your starter on the countertop is convenient. However, you should feed it daily to maintain its strength and prevent it from becoming overly acidic. You can leave it on the countertop indefinitely as long as you keep up with regular feedings.

When Should I Refrigerate My Sourdough Starter?

If you don’t plan to bake for several days or weeks, refrigerating your sourdough starter is the best option. The cold temperature slows down the fermentation process, allowing you to feed it less frequently (usually once a week). Before baking, simply take the starter out of the fridge, allow it to warm up to room temperature, and give it a feeding to reactivate the yeast and bacteria.

Conclusion

Feeding your sourdough starter is simple once you understand the basics of ratios, materials, and feeding frequency. By using the right tools, following a consistent feeding schedule, and knowing when to refrigerate your starter, you can keep it healthy and ready for delicious sourdough baking. Whether you’re an occasional baker or a daily enthusiast, mastering these steps will set you up for sourdough success.