Feeding your sourdough starter doesn't have to be a complicated, brain bending task. This easy starter guide will help you understand how to feed your sourdough starter in a simple way so you can make tons of sourdough recipes!
How do you feed it? 50% Hydration, 100% hydration, 87% hydration?
How to feed a sourdough starter by volume
When you are just starting out, feeding a sourdough starter by weight (as in grams) can seem complicated and overwhelming, especially if you don't have a kitchen scale on hand. Here is an easy way you can feed your sourdough starter using measuring cups.
- Remove your sourdough starter from its home, place in a bowl and give it a good stir.
- Measure out a ½ cup from your starter and place this in a second bowl. Reserve the original bowl for later, this is your discard.
- To the ½ cup of starter, add in ½ cup of water and 1 cup of loosely measured flour. Stir well and return to the container.
How to feed a sourdough starter by weight
- Take your sourdough starter out of its container and weight it on your food scale. Let's pretend that your sourdough starter weights 200 grams.
- Divide your sourdough starter into two equal portions (so both portion should equal 100 grams). One portion you will feed and place back in the container. The second portion is called your discard. Set that aside for now.
- To the portion you will feed, add 100 grams of water and 100 grams of flour. Mix well. This is called a 100% hydration because you are essentially doubling your starter.
- Place your starter back in its container.
Frequently Asked Questions about keeping Sourdough Starters:
What kind of flour should I use in my sourdough starter?
That largely depends on what you want to do with it! The different flours you feed it will change its appearance, smells, and taste. You can feed your sourdough starter with unbleached all purpose flour, whole wheat flour, eikhorn wheat flour, rye flour, or spelt flour.
What kind of container should I store my sourdough starter in?
How you store your sourdough starter depends on what you like best. The most important part is that your container is at least twice the size of your sourdough starter. You need room for it to grow and expand, and you need room for the sourdough stater to have access to air.
- A glass mason jar. This is my favorite option because it is easy to clean, you can see what is going on inside, and you can control how tightly the lid is on.
- A food storage container with lid. This can be plastic or glass, just make sure it is big enough, and that you remember to crack the lid when the sourdough starter is doubling so that the pressure doesn't explode it. I don't like these options as well because they are often wide and squat instead of a taller glass jar, so its harder to tell when your starter has doubled in size.
- Stoneware crock. These are great because this is what sourdough was originally kept in. This is also a great option because its obvious to tell it apart from the other jars and containers in your fridge. They are also made from sturdy non-reactive material.
No matter which type of container you choose, its important to make sure you keep your container clean. Over time, your container will form crusty bits of dried flour and starter at the top. Its totally normal and fine, just make sure you take your starter out and clean the container.
*Important Note: Make sure your container is clean and free of soup, and also back to room temperature before you put your starter back in.
How big should your container be?
The container for your sourdough starter should be twice the size of the starter that you tend to keep on hand. Because sourdough starter doubles in size as it becomes active, you want to make sure you have plenty of room and it doesn't expand outside the limits of the container and cause a mess.
How often should I feed my sourdough starter?
On the counter - If you would like to bake with your sourdough starter often, you may leave your starter on your counter, loosely covered. Make sure to feed it every 12-24 hours, depending on the temperature of your house. If it is warmer, you will need to feed it more often. If it is colder, you will need to feed it less often. You will know that it is time to feed it because it has doubled, reduce, and may have liquid collecting on the top.
In the fridge - If you want to bake with your sourdough starter less often, you can store your starter in the fridge and feed it once a week. Make sure you bring your starter back to room temperature before you feed or use it.
Either way, please make sure you clean up from feeding your starter immediately! Dried sourdough starter turns into an almost impossible to remove cement.
How do I know if my starter is ready to use?
Your sourdough starter is ready to use when it has doubled in size and is filled with air holes and looks bubbly.
You can also try the float test to ensure it is ready. Take a spoon full of your starter and drop it into a glass of room temperature water. If it floats, your sourdough is ready! If it sinks, it either needs more time to be active, or you missed the window and you need to feed it again.
What if I left my sourdough starter out too long?
The good thing about sourdough starters is they are pretty resilient. Whether you have let your sourdough starter sit on the counter too long or it got pushed to the back of the fridge for too long, don't worry! Just feed it again!
My sourdough starter smells funny!
Normally your sourdough starter smells a bit funky, a bit fruity, a bit like rather bubbly flour. As you learn to know your sourdough starter more, you should learn what your particular starter smells like. Yes, I want you to sniff it, and sniff it often. This will help you know when something isn't right.
If your sourdough starter smells more like strong alcohol than anything else, it means you are not feeding it often enough. Try keeping it on the counter and feeding it every 12 hours for a few days.
What is the liquid on top of sourdough starter?
How to tell if a sourdough starter is bad?
What do you do with sourdough discard?
- Throw your discard away (in the trash, not the drain! Remember it turns into cement when it dries).
- You can use it as is, in an unfed state, in a sourdough discard recipe.
- You can feed it, wait for it to become active, and then use it in a recipe
- Sourdough Brownies
- Sourdough Cookies
- Sourdough Banana Bread
- Sourdough Irish Soda Bread
- Sourdough Blueberry Muffins
Beginner recipes that use fed, active sourdough starter discard:
- Sourdough Naan
- Sourdough Cornbread
- Sourdough Pasta
- Sourdough Focaccia
- Sourdough Pancakes
- Sourdough Waffles
- Sourdough English Muffins
- Sourdough Biscuits
- Sourdough Popovers
- Sourdough Crescent Rolls
Intermediate Sourdough Recipes that use active sourdough starter