How to Feed Your Sourdough Starter

Simple Instructions for Keeping It Alive and Thriving

So you’ve got your sourdough starter—now what? Don’t worry, keeping it happy is easier than it sounds. This post will walk you through exactly how to feed it so it stays strong, bubbly, and ready to bake with.

What You’ll Need

• Your sourdough starter (25g if you got one from me at the market)

• 25g of water

• 25g of flour (I recommend King Arthur Bread Flour)

• A clean jar or container

• A small spatula

• A kitchen scale (trust me, it’s worth it!)

Feeding Instructions

1. Weigh your starter.
If you purchased one from me, you’re starting with 25g. Keep that amount in your jar and discard any extra if it grows too large. If you’re using a mason jar to store your starter in, you’ll want to put an empty mason jar on the scale and then zero it out.

2. Add 25g of water.
Room temperature is best. Stir gently to loosen up the starter.

3. Add 25g of flour.
I recommend unbleached bread flour for the best results—King Arthur is my favorite.

4. Mix until smooth.
You’re looking for a thick pancake batter consistency. Scrape down the sides and loosely cover your jar.

5. Mark the level of your starter.
Use a rubber band or dry-erase marker to mark where your starter begins. This helps you track how much it rises, which is a great sign of a healthy, active starter.

How Often Should I Feed It?

• If you bake often: Keep it on the counter and feed every 12–24 hours.

• If you bake once a week or less: Store it in the fridge and feed once a week.

When Is It Ready to Use?

Your starter is ready when:

• It has doubled in size

• It’s bubbly and airy

• It smells yeasty, not sour or funky

This usually takes 4–8 hours after feeding if kept at room temperature.

If You're Not Ready to Bake…

Pop your starter in the fridge. Just remember to pull it out and feed it once a week to keep it healthy. When you’re ready to bake, give it a couple of feedings at room temp to wake it up.

Tips for Success

• Use a kitchen scale for the most consistent results

• Filtered water is ideal, but tap water works in most places

• Stick with bread flour or all-purpose if needed—avoid bleached or self-rising flours

That’s it! Feeding your starter is just like taking care of a low-maintenance pet—one that pays you in bread.

Have questions? Check out my sourdough must-haves here or reach out on Instagram. Happy baking!