BakeMemoBaking guide · 05
How to feed a sourdough starter
How well your starter is fed decides whether this loaf rises. Feeding ratio and temperature are the two easiest variables to control.
What a feeding ratio means
Ratios are by weight: starter : flour : water. 1:1:1 means 50 g starter with 50 g flour and 50 g water — equal flour and water, a 100% hydration starter.
| Ratio | Behaviour | Good for |
|---|---|---|
| 1:1:1 | Least food, fastest to peak | Using it the same day, cool kitchens |
| 1:2:2 | Medium speed | Everyday feeding |
| 1:5:5 or higher | Slow to peak, milder sourness | Hot weather or overnight builds |
Time to peak depends heavily on temperature: the same ratio can peak in a few hours in a warm kitchen and take much longer when it’s cool. Note the ratio, room temperature and time to peak each time, and you’ll soon be able to predict it.
How to tell it’s ready
- Clearly grown, usually around double or more
- Domed or just starting to flatten, full of bubbles
- A clean, tangy smell rather than a sharp, boozy one
It’s most reliable at or near its peak. A starter that collapsed long ago is best fed again.
Storing it between bakes
If you won’t bake soon, feed it and keep it in the fridge to slow it down. Before baking, take it out and feed it once or twice until it peaks on schedule again.
Log your starter with every bake
Write the starter ratio, time to peak and dough state on a BakeMemo recipe sheet. Compare this bake with the last and the difference is easy to see. 62 recipes and your first three bakes are free, no sign-up.
Download on theApp Store — freeStarter activity varies with flour, water, temperature and care; this page describes common practice.