If you've created your own sourdough starter or someone has given you a portion of their sourdough starter, you need to feed it regularly in order to sustain it. Regular feeding could mean anything from once a day to once a week, depending on your schedule and how often you choose to bake with it. For best results, feed your room-temperature starter 1-2 times a day in the hot summer, but typically once a day year long, and your refrigerated starter at least once a week.
While you can use any flour, I have found best results with King Arthur all purpose flour and filtered water. Costco is the best place to score this flour!
While you can use any flour, I have found best results with King Arthur all purpose flour and filtered water. Costco is the best place to score this flour!
For using your sourdough less frequently, I recommend putting it in the refrigerator and feeding it once a week. If you forget your starter in the back of the refrigerator for months on end, you can probably still bring it back to life, but it will take time and regular feedings.
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| unfed starter |
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| Starter just fed 113g at 1:1 ratio |
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| Four hours after feeding |
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| 8 hours after feeding, doubled in size |
Refrigerator storage: Feed once a week
Measure out 113g (1/2 cup) of the starter; discard the rest (or bake something with it). Feed this 113g of starter with 113g each water and flour. Cover it and let it rest on the counter until it starts bubbling (1 to 2 hours) before returning it to the refrigerator.
Room-temperature storage: Feed 1-2 times a day
Starter that's kept at room temperature is more active than refrigerated starter, and should be fed more often. Starter kept in a hot kitchen should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour. I typically feed mine once a day.
What if my recipe calls for more than 1/2 cup or 113 grams of starter?
If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).
Be sure to feed it in the same proportions as usual: for the first feeding, 113g each flour and water; for the second feeding (since you're not discarding and will be feeding 339g existing starter), 339g each flour and water. This second feeding will yield more than 2 pounds, which should be sufficient for most recipes.