Feeding a sourdough starter and maintaining it at home is easy and rewarding, no commercial yeast packets required. This post will show you how to feed a sourdough starter is and here is where to buy sourdough starter!



Please note that since this video was produced we've made some changes to our instructions on feeding a sourdough starter. For best results, please follow the instructions included with your sourdough starter culture.

 Our Sourdough Guide book provides the steps and ratios you need to start your sourdough starter. Start learning how to feed the Sourdough starter, care for it, and use it to make delicious sourdough bread. Click to download our Sourdough Guide book today!


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Feeding a Sourdough Starter by Weight vs. Volume

Feeding a sourdough starter involves combining starter, flour, and water in a particular ratio to ensure the starter has the "food" it needs to stay healthy and active.

Sourdough starter can be fed either by weight or volume measurements. Feeding by weight is considered more accurate, but feeding by volume is usually more convenient, as most people have measuring cups in the kitchen.

Either method can be used successfully. Be sure to check the instructions included with your starter for the ratios of starter, water, and flour specific to the type of sourdough starter you are using.

the ingredients for feeding a sourdough starter

Sourdough Feeding Ratios:

If you're feeding a sourdough starter by weight, the ratio of starter to water to flour is 1:1:1. So If you're using 50 grams of starter, add 50 grams of water and 50 grams of flour. 

If you want to feed a sourdough starter by volume, the ratio of starter to flower to water is 1:1:1.75. So you would use 1/2 a cup of starter to 1/2 a cup of water to just under a cup of flour.


Sourdough Feeding Instructions

  1. Measure room temperature starter or remove ¼ cup starter from refrigerator.
  2. Feed the starter with flour and water every 8-12 hours using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of flour. If using measuring cups, combine 1 part sourdough starter, 1 part water, and a little less than 2 parts flour. For example, ¼ cup of starter, ¼ cup water, and a little less than ½ cup flour.
  3. Cover; place in a warm area, 70°-85°F, for 8-12 hours. Repeat steps 1-3 until you have enough starter for your recipe, with a little leftover.

NOTE: A brown liquid layer on top of your starter, called hooch, indicates that the starter is hungry. If hooch forms, pour it off and feed the starter as soon as possible, then feed more frequently going forward.

  1. When preparing to bake, use the fresh starter within 3-4 hours of being fed, to ensure the starter is at its peak of activity.
  2. Extra starter may be discarded, stored in the refrigerator, or kept at room temperature and fed again as above. Always retain at least ¼ cup starter to begin your next project.


 sourdough expanding after feeding the sourdough starter

If you bake frequently, maintain your sourdough starter at room temperature and feed 2-3 times daily, as described above. Most starters generally require feeding every 8-12 hours, depending on the temperature in the culturing area.

Keep in mind that some starters are naturally fast proofers, like our Rye Sourdough Starter, so would require more frequent feedings.

When maintained at room temperature and fed daily, your sourdough starter will always be ready to use for baking. Use the starter to prepare bread dough within 3-4 hours of being fed, to ensure the starter is at its peak of activity.


If you do not bake often, maybe only weekly or monthly, it may be more practical to keep your sourdough starter in the refrigerator, in a tightly closed container, and feed it once per week.

  1. Remove at least ¼ cup starter from refrigerator. Discard the remaining starter.
  2. Feed starter with flour and water: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. For instance, 50 grams starter, 50 grams water, 50 grams flour. If using measuring cups, combine 1 part starter, 1 part water, and a little less than 2 parts flour. For instance, ¼ cup starter,¼ cup water, slightly less than ½ cup flour.
  3. Cover; let the starter sit for 1-2 hours at room temperature until light and bubbly.
  4. Put a tight lid on the jar and return to the refrigerator.
  5. Repeat weekly even when not baking with your sourdough culture.

Preparing Refrigerated Sourdough Starter for Baking

Refrigerated sourdough starter is in a state of hibernation. Before using it for baking, follow our instructions for making fresh sourdough starter to ensure your sourdough starter is fully awakened and active enough to leaven bread.


download our sourdough guide and recipe book


If you're ready to start making your own bread, Cultures For Health has the best options for all of your sourdough starter needs. From different types of sourdough starters to all of the equipment you need, we've got it all for you. You may also try our Sourdough Cultures for Sale.

Click here to check out our Sourdough Starter Collection and start your fermentation journey today!

Have more questions about caring for your sourdough starter? Read more sourdough articles or contact us for assistance.