Join Waitlist We will inform you when the product arrives in stock. Please leave your valid email address below.

How to Feed Your Sourdough Starter + Storage & Care Tips

Ah, the extraordinary sourdough starter. That hungry, bubbly, burping little beast that lives in your kitchen. Your new pet. And as with any living pet, you need to feed your sourdough starter for it to survive! Thankfully, a sourdough starter feeding and care routine can be as simple or as involved as you desire, depending on how you store your starter and how often you bake. And unlike other pets, a sourdough starter will reward you for your love and care – by providing delicious, crusty, fluffy homemade sourdough bread! Worth it. 

Read along to learn how to feed your sourdough starter to keep it healthy and happy! We’ll go over instructions to feed it by weight, or by volume measurements. Other factors to consider are what type of flour to feed the starter, and where to store it  – such as in the refrigerator or at room temperature – which will dictate how frequently the sourdough starter must be fed. Finally, we’ll discuss how to prepare a sourdough starter for baking a loaf of bread, and other FAQs about sourdough starter health.

If you don’t yet have one, check out this article to learn how to easily make your own sourdough starter from scratch using only 3 ingredients! For you gluten-free folks, be sure to check out our tutorial on how to create a gluten-free sourdough starter. Finally, if you happen to be starting out with a dehydrated sourdough starter (like the organic dry starter we offer here) you’ll want to tune into this article – specifically about how to reactivate a dry sourdough starter culture.

Don’t miss the printable cheat-sheet at the end!

Disclosure: This post contains some affiliate links to products for your convenience, such as to items on Amazon. Homestead and Chill gains a small commission from purchases made through those links, at no additional cost to you.


What is “Feeding” a Sourdough Starter? 

Within your sourdough starter culture are living colonies of yeast and lactic acid bacteria. As those beneficial microbes consume their “food” (in this case, carbohydrates in the flour), they ferment and convert those starches into CO2. This is what provides the natural airy rise in sourdough bread! Yet when they run out of food, the microbes get hungry, decrease in activity, and the sourdough starter becomes ineffective at providing rise. If left unfed and starving for too long, the colony of microbes may die completely. 

While bakers just say “feeding”, it is more than mixing in fresh food. The process of feeding a sourdough starter almost always involves discarding some of the existing starter before adding more flour and water. Removing some of their colony (and metabolic waste) while also providing a new food source helps keep things in balance. It also prevents you from collecting more starter than the storage container can handle! 

A picture shows a jar of sourdough starter on the left and a loaf of bread that has been cut in half on the right. It  depicts bacteria, yeast, and flour and what those items together provide for a baked loaf of bread which is acid, carbon dioxide and aromas.
The Science of Sourdough. Photo courtesy of Students Discover

How Much Sourdough Starter to Maintain

The volume or amount of sourdough starter you choose to keep and feed depends on how much you intend to bake. For example, if you wish to bake two or more loaves of bread at a time each weekend, each of those loaves will require a certain amount of starter.

Our basic sourdough bread recipe calls for about 100 grams of active starter. Therefore, you would need at least 200 grams, plus some left over to feed and keep the starter going. Never use all of your starter in a recipe! On the other hand, we only bake one loaf at a time. Thus, we can maintain a smaller amount of starter. 

Storage Container & Size

Store your sourdough starter in a container that has enough space for the starter itself, plus room for at least tripling in size while it is active. A glass container is a great choice. There are mixed opinions about whether or not it should have an air tight lid. The conclusion we’ve come to is this: it works both ways. However, you never want to leave your container completely open without some type of cover to prevent debris, dust, or fruit flies from getting in! Therefore, either keep a lid sitting loosely on top, or cover it with a coffee filter or lint-free, tight woven cloth. 

We keep our starter in a 1 liter (about 1 quart) flip-top glass container like this one. The seal is not perfectly air tight even when clamped closed, so it does allow for some gasses (and starter) to escape. If you want to maintain a larger starter, consider using a 2 liter or half-gallon container.

An image of a 1 liter flip top lid glass jar overflowing with bubbling sourdough starter. The lid is on the jar and it is still seeping out. The jar is sitting on a white ceramic plate where it help catches some of the active starter.  The background shows part of a greenish white pumpkin and a large monstera house plant whose leaves are dark and waxy.
Our very active sourdough starter, Apple. You have named your sourdough starter, right? Okay good.

Where to Store Your Sourdough Starter: Room Temperature or Refrigerator

When your are preparing your starter for baking, the ideal temperature to reach peak activity is around 70 to 75 degrees Fahrenheit. But that doesn’t mean you have to keep it there all the time! Healthy sourdough starters can be stored either at room temperature, or in the refrigerator. Refrigerating a starter is a great choice for folks with busy schedules. It is also a perfect solution for vacation time away from home! For periods longer than a couple of weeks, a starter can be frozen. It will remain totally dormant until you thaw and feed it again.

Here are a few notable differences between a refrigerated and room temperature sourdough starter:


I was listening to “Science Friday” on NPR the other day, and the guest happened to be a master sourdough baker. I heard so many fascinating facts! One being, that sourdough starters will take on different flavor profiles depending on where they are stored – due to the types of yeast and lactic acid bacteria strains present in various environments. I knew this was true from home to home and city to city, but learned that it also depends on their storage temperature.

Apparently, a sourdough starter stored at room temperature will develop a more sharp, acidic “sour” flavor profile, while those stored in cooler conditions will give a more yogurt-like tangy taste. 

Another interesting tip this master baker suggested was to try to develop a consistent feeding schedule. For example, feeding at the same time each day or week. It seems that the yeast and lactic acid bacteria will become accustomed to their routine and even “know” how much time and food they have to live on before the next feeding – and naturally pace themselves accordingly. Smart little buggers!

Feeding Frequency

If you bake frequently or have the free time to tend to your starter daily, you can store the starter on your countertop. Yet when stored at room temperature, the sourdough starter will remain very active, and will need to be fed DAILY. Some serious bakers feed theirs twice per day! For us, that’s a bit much. We only bake on the weekends, sometimes every-other weekend.

Instead, we store our sourdough starter in the fridge. This keeps the microbes alive but less active. That means they eat less, and don’t need to be fed as often. Sourdough starters that are kept in the fridge only need to be fed once per week. Sometimes we skip a week and it does okay being fed once every two weeks. Yet I wouldn’t let it go much longer than that! It will become overly hungry and unhappy – which we’ll discuss more below. 

Okay, now that we have gotten all that feeding foreplay out of the way… the big moment has arrived. Let’s get ready to feed that damn thing!


Preparing to Feed 

Warm up: If you choose to keep your sourdough starter in the refrigerator, allow it to wake up and warm to room temperature before feeding. We generally take ours out of the fridge the night before we start a day of feeding and baking, or in the morning and begin feeding later that day. 

Discard a portion: Whether your starter has been out on the counter, bubbling and active, or stored in the refrigerator in a more dormant state, you need to discard a portion of the active sourdough starter before feeding. How much you discard depends on how much you are going to feed it, as explained below. 

To discard, first stir the starter to knock out any air. Then slowly remove little by little from the container until the desired amount is left behind. We simply scoop globs out into a separate bowl to either feed to the chickens, make discarded sourdough starter crackers, or to compost. 

After a portion is discarded, it is time to stir in fresh flour and water!

How to Feed a Sourdough Starter Using Weight:

Some bakers prefer to feed the starter by weight. Some even swear it is the only way to go! Admittedly, it is the most precise and consistent way to feed a sourdough starter, since various flours have different weights and volumes. To feed a sourdough starter using weight, simply combine equal parts starter, flour, and water. For example, 100 grams of each. Or for a larger starter, 200 grams of each. 

With this method, it is very helpful to know the empty weight of your starter storage container. That makes it easy to determine how much starter you have left after discarding. Obviously, you’ll also need a kitchen scale.

To be honest, we don’t weigh ingredients when we feed anymore. It is important to weigh things when you’re first creating your sourdough starter. Or, when you are combining flour and water to make the dough for a loaf of bread. Yet on an ongoing basis, we found it too much of a hassle to get out the scale every time we had to feed. Instead, we use a combination of traditional cup measurements and a pinch of good old “eyeballing it”.

How to Feed a Sourdough Starter Using Volume Measurements:

To feed a sourdough starter using conventional volume measurements, simply combine 1 part leftover sourdough starter, 1 part part water, and just under 2 parts flour. For example, 1 cup starter, 1 cup water, and nearly 2 cups of flour. In our kitchen, we add 1 scant cup flour and 1/2 cup of filtered water to the approximately ½ cup to ¾ cup starter that is left in its storage container after discarding. Again, we only ever bake one loaf at a time, so this modest amount is perfect for us.

If you like this method, try this nifty trick: measure the exact amount of starter one time, and take visual note of how much that fills your starter storage container. Our usual half to three-quarter cup starter fills its container up to about a knuckle or inch deep. Nowadays, I just eyeball the volume of starter, eliminating one extra step in measuring.

Two part image collage, the first image is a birds eye view, it shows a flip top lid glass jar next to a white ceramic bowl with a blue spatula sitting inside it. Both of the containers contain sourdough starter which is milky white to slight brown in color. The second image shows the flip top glass container from the side with the starter  only filling the container about one inch deep. A finger is pointed downward, touching the ground next to the container showing the starter depth in relation to a finger.
After discarding (top photo) I know we have our usual amount left once it is just over a knuckle deep for me (about 1/2 to 3/4 cup). Yes, I used a clean container for this photo shoot. Ours is usually much more messy!

Now Feed

Add the appropriate amount of flour and water in with your starter and stir thoroughly, eliminating flour clumps. We do this right in the starter storage container. However, some bakers choose to take everything out into a separate bowl, mix it together, and then put it back or into a fresh container. That’s your call!

A four part image collage, the first image shows the sourdough starter in the glass container, a measuring cup of flour is held suspended over the jar which will be added to the container. The second image shows the jar with the starter and flour inside and a glass measuring cup suspended over the top, pouring water into the container. The third image shows a hand holding a blue spatula, stirring the starter, flour, and water together. The final image is the container after all of the ingredients have been stirred together, the lid is now pulled closed on top of the jar.
The process of feeding by volume. 1/2 to 3/4 cup starter, 1/2 cup tepid water, and 1 scant cup flour. I like mixing right in the container with a little rubber spatula, which makes it easy to clean up the sides. The fed starter will now sit at room temperature, rise, and probably overflow from the container within a few hours!

What Type of Flour & Water to Feed Sourdough Starter


When feeding a sourdough starter, it is ideal to use room temperature to slightly warm water. This is particularly true if your household is on the cool side, and you’re trying to ready the starter for baking soon. If cold water is added to the mixture, it will slow down the activity of the microbes and take longer to get active. We sometimes microwave the water for a quick 30 seconds when we don’t have time to let it sit out. Don’t add hot water though! Just lukewarm.

Additionally, use filtered or otherwise non-chlorinated water for all of your sourdough (and other fermenting!) adventures when possible. Chlorine may inhibit the growth of our friendly bacteria and generally throw things off. We simply run our water through a basic carbon filter (the fridge dispenser) and everything turns out just fine. Another option is to let a container of water sit out on the counter for 12 to 24 hours and allow the chlorine to dissipate.


The type of flour you use to feed your sourdough starter is up to you! There are many options available. Experiment and see what types of results you get. One popular choice is white-all purpose flour. We prefer to use organic bread flour for the “white” flour portion of our starter and dough. Bread flour has a slightly higher protein content than white flour and therefore stronger structure.  

When feeding our starter, we oftentimes use half bread flour and either whole wheat or rye flour for the other half. Whole wheat and rye are known to quickly increase the activity and rise of the starter due to their higher nutrient content. It is also possible to maintain a sourdough starter using einkorn flour, or non-wheat flours like brown rice flour.

Gluten-Free Sourdough Starter Flours

If you’re here from our gluten-free sourdough starter tutorial – don’t worry, I didn’t forget about you! We created our original gluten-free sourdough starter using brown rice flour. Most often, that is what we feed it. However, feel free to experiment with feeding your gluten-free starter with any combination of brown rice, white rice, sweet rice, or buckwheat flours. They all do very well at keeping a starter active and happy! However, I do not suggest using a GF 1-1 baking or all-purpose flour to maintain your starter. I find the extra additives found in those flour mixes make the starter a little funky, and not in a good way…

A birds eye view, there is a bag of King Arthur Flour Organic Bread Flour facing upwards next to a glass container that contains bubbly sourdough starter, on the other side of the jar is a bag of Bob's Red Mill Organic Whole Wheat Flour. They are all sitting on a dark barn wood surface.
The flours we use most, both to feed our sourdough starter and to bake bread with. King Arthur Bread Flour and Bob’s Red Mill Whole Wheat.

Getting Your Starter Ready for Baking

Most sourdough recipes call for sourdough starter to be “active” or added at “peak activity”. So what does that mean exactly? A sourdough starter is considered at peak activity when it is super expanded and bubbly. It has at least doubled in size or more, is no longer growing, but has not yet started to fall back down or deflate. 

The time it takes your starter to reach peak activity after feeding depends on numerous factors. These include: what and how it was fed, the ambient temperature it is being stored at, and how vigorous and established the starter is in general. Warmer temperatures will increase activity, and cooler temperatures will slow it. 

If your starter has been stored at room temperature, reaching peak activity should be a breeze. It peaks every day. For those of us that store our starters in the refrigerator, it takes some planning in advance to get ready for baking. When we intend to bake in the next day or two, we pull the resting sourdough starter out of the fridge and put it on the counter, allowing it to warm up. Then we feed it at least twice prior to using it in a recipe to achieve peak activity.  

For gluten-free sourdough starters, I find that they peak and fall more quickly than our wheat starter. Therefore, keep a closer eye on it and be ready to use it right before or as it starts to deflate!

Our sourdough starter, at peak. It rose all the way to the lid of the container, and didn’t fall back down right away when the lid was opened.
Our gluten-free sourdough starter, at peak. It doesn’t usually overflow quick like the wheat starter does. But it has risen significantly, stopped rising, and even started to fall back down just a tad. Here, we are storing the starter in the oven with the oven OFF and oven light on, creating a nice warm environment on a cool winter day.

You will develop your own feeding and baking schedule with time.

Here is a summary of our usual routine: Say we want to bake a loaf on Saturday morning. We take the starter out of the fridge on Thursday evening, let it sit overnight to warm up, then feed it once on Friday morning and again early Friday afternoon. Ideally, it should get its last feeding at least three to four hours before you want to start making dough. We make dough that evening, proof overnight in the fridge, and bake Saturday morning. 

What to do after removing a portion of your sourdough starter to bake with:

After you pull off some starter to use in a recipe, you have few different options of what to do with it next – and every way works! An established sourdough starter is pretty forgiving.

  1. You could feed your starter once again (add flour and water, but don’t discard any since you essentially just did that to use in a recipe) and let it sit out for an hour or two to “eat” at room temperature. Then, put it back in the fridge – assuming that is where you’re storing it.
  2. You could also feed the starter and put it right back in the refrigerator as soon as you’re done with it. It will still eat at cooler temperatures, just more slowly.
  3. Finally, sometimes we put our starter back in the fridge right after use (so at peak activity, or just after) without feeding it again that day. Keep in mind this may leave you a little short in volume the next time you take it out to use though. Then, you may want to add flour and water but not discard any the following baking session when waking it up.

A loaf of crusty sourdough bread is shown. The center contains a deep score that has created a large ear whose edges are dark and crusty. Other score marks resemble that of a plant or stalk of wheat while some white flour remains encrusted on the outside of the loaf.

What is that dark liquid on the top of my sourdough starter?

This, my friends, is a sign that you haven’t been keeping up with your starters feeding schedule to its liking. The thin layer of dark liquid that sometimes forms on top of sourdough starter is called hooch. It is an indication that your starter is more active than you’ve been feeding it, has run out of food, and is hungry for more. More than hungry… It is Hangry. 

But don’t worry, it is an easy fix and not at all harmful! Hooch is a naturally-occurring alcohol created by the hungry yeast. When encountered, you can either pour the hooch off the top, or simply mix it back in, then discard and feed as usual. But do take it as a sign that your feeding schedule may need to be modified. Our starter sometimes develops hooch when we accidentally skip a week of feeding. 

A close up image of a hungry sourdough starter in the bottom of a jar. The starter seems slightly thick and white in color and it has a thin layer of darkish liquid floating on top of it. This means the starter is hungry and needs to be fed.
Hooch. Bad Mom. Feed me.

What if my sourdough starter is bubbling, but not rising?

If your sourdough starter is bubbling but doesn’t rise within a few hours of being fed, the mixture may be too wet or runny. Varying home humidities and flour types can lead to different consistencies. When a starter is too wet and thin, the fermentation bubbles may rise right through and out of the mixture. Ideally, the air bubbles should be mostly trapped inside the starter – causing it to puff up and become spongy. To fix this, simply stir in more flour to thicken it up. Add just a couple tablespoons at a time until the starter is the desired consistency – somewhere in between pancake batter and thick, stiff dough.

Now you know how to feed your sourdough starter. Don’t make it hangry!

I hope you found this article useful and interesting. Now that you know how to maintain your sourdough stater, get to baking! Nothing beats crusty, chewy, homemade sourdough bread. Check out our simple sourdough recipes:

Stay tuned for more sourdough recipes to come! Thank you for reading. Please feel free to ask questions, and spread the sourdough love by sharing this post.

Print Recipe Pin Recipe
4.89 from 9 votes

How to Feed Sourdough Starter

Learn how to feed your sourdough starter to keep it healthy and happy! Here are instructions on how to feed starter by weight, or by volume measurements. Included are tips on how often to feed it, flour options, and also the importance of temperature.
Keyword: Feed sourdough starter, Sourdough Starter


Feeding Starter by Weight (1:1:1)

  • 100 grams sourdough starter
  • 100 grams water (room temperature to lukewarm, and non-chlorinated filtered water recommended)
  • 100 grams flour *Note that using whole wheat or rye flour (instead of white) can help increase starter activity.

Feeding Starter by Volume (1:1:2)

  • 1/2 cup sourdough starter
  • 1/2 cup water (room temperature to lukewarm, and non-chlorinated filtered water recommended)
  • 1 cup (scant, just under a cup) flour
  • *Scale up as needed to maintain a larger starter. Simply keep similar ratios


  • The act of "feeding" your sourdough starter is simply adding more fresh flour and water to an existing starter. This may be after you take some of your starter to use in a recipe, in order to build its volume back up. Or, in order to activate a dormant starter to prepare it for baking (to reach "peak activity), you need to discard a portion of it and then add fresh flour and water – aka, feed it.
  • Starters need routine feeding to stay alive. Even if you aren't actively baking, you'll need to feed your sourdough starter on occasion. The frequency depends on how you store it. Starters that are stored in a refrigerator can be fed every couple of weeks (or even up to every couple of months, once mature and established). On the other hand, starters stored at room temperature must be fed every day or every other day.
  • Where you feed your starter is up to you. Some bakers dump their starter, fresh flour and water in a clean bowl to mix/feed it every time, and then transfer it to a clean container. Others simply mix more flour and water into the same container the starter is already living in. Either way, I suggest to keep the sides of your stater container fairly clean, and change it out or wash it on occasion. Built-up gunk on the sides of the container can more easily lead to mold.

Preparing to Feed

  • Warm up: If you choose to keep your sourdough starter in the refrigerator, allow it to warm to room temperature for several hours before feeding. We generally take ours out of the fridge the night before we want to make sourdough, then feed it in the morning. Avoid adding cold water, which will also slow it down.
  • Discard a portion: Stir to knock out any air, and then remove some starter from its container. Leave enough behind (amounts described below) to mix with fresh flour and water. Use the "discarded" starter in a recipe, feed it to your chickens, or compost it.
  • Now, add more fresh flour and water to the remaining starter, either following the "weight" or "volume" instructions below

How to Feed Sourdough Starter by Weight

  • To feed a sourdough starter using weight, simply combine equal parts existing starter, flour, and water. For example, 100 grams of each. Or for a larger starter, 200 grams of each. 
  • It's very helpful to know the empty weight of your starter storage container, so it's easy to determine how much starter you have left after discarding. You will need a kitchen scale.

How to Feed Sourdough Starter by Volume

  • To feed a sourdough starter using conventional volume measurements, simply combine 1 part leftover sourdough starter, 1 part part water, and just under 2 parts flour. For example, 1 cup starter, 1 cup water, and nearly 2 cups of flour. (The ratios are different with this method because water weighs more than flour.)
  • In our kitchen, we maintain a fairly small container of starter. Therefore, our routine feeding is: add 1 scant cup flour and 1/2 cup of filtered water to approximately ½ cup to ¾ cup starter left in its storage container after discarding. Honestly, we eyeball/estimate the amount of starter left in the container, rather than taking it out to measure.

Notes on Temperatures

  • When your are preparing your starter for baking, the ideal temperature to reach peak activity is around 70 to 75 degrees Fahrenheit. Cold conditions slow down microbial activity and make starters less active.

DeannaCat signature, keep on growing


  • Marco

    Can I use the discard to make bread than feed? or do I have to feed and make it active before I make bread? Just wondering cause I read elsewhere that you don’t have to feed and can use the starter straight from the fridge.

  • Marco

    Can I use the discard to make bread than feed? or do I have to feed and make it active before I make bread? Just wondering cause I read elsewhere that you don’t have to feed and can use the starter straight from the fridge. The bread will be a bit more sour though.

    • Aaron (Mr. DeannaCat)

      Hello Marco, you can use inactive discard but we recommend using active starter because it helps for a better rise. Though we e use inactive discard in crackers and pancakes. Let us know how it works out for you and good luck!

    • Aaron (Mr. DeannaCat)

      Hello Jasmine, is the mold only a small amount or is it covering most of the starter? If it is more than a small spot or two I would throw it out. If it’s small, try scooping out the mold without mixing it into the rest of the starter then transfer your remaining starter into a clean container. From there, feed your starter a few different times throughout a couple days and see if the mold is still present. Good luck!

  • Jessica

    I just need some clarification…so the discard is if your starter is active and then shrinks back down? And you can only use that in some recipes? I am confused a little bit. I have my starter on counter, and I am Day 6. I fed it last night, then I took some out to make your cookie recipe (forgot to stir it though)…was that considered discard or active? I then fed it right after I took the 3/4 cup out…it rose and is still raised. I want to make something else tomorrow. But again I am confused on what ti active and what is considered discard 😛

    • Aaron (Mr. DeannaCat)

      Hello Jessica, sorry it can get a little confusing. Sometimes we use the two words interchangeably. When you feed your starter and it rises to at least double in size and is at peak activity, that is active starter. Discard is usually referred to the amount of starter that you take out because you need “room” to add more flour and water to feed your starter to make it active. You fed your starter at night and put it in the refrigerator, once you pull it out to use it and discard half or more of the starter, that would be considered discard that isn’t “active”. Though you can still use non active starter in many recipes such as crackers and the pancakes as well because it is still active, just not peak activity. Sorry, hope that helps and let me know if you have any other questions. Good luck and thanks for reading!

  • Jasmine

    I started my starter from a dry starter about 3 days ago and brought it to room temp this am to bake with. I fed it and watched it grow and boot did it but wow the alcohol smell is overwhelming! Do you think my flour is crazy active and I need to feed it more often? Was very excited about the prospect of a once a week feeding. I used a relatively freshly ground whole rye flour.

    • Aaron (Mr. DeannaCat)

      Hello Jasmine, form our experience, rye flour makes the starter extra active and kicks it into high gear! Usually the more alcohol type smell is associated with a starter that needs to be fed but the rye flour may have something to do with it as well. As long as you keep your starter in the refrigerator, once a week feedings will be more than enough. Hope that helps and good luck!

  • Gwen

    I stored my starter on the refrigerator and am planning to make your bread recipe. You say to feed it twice before using it to bake- I added the cup of flour and the half cup of water to my half cup of starter. When I feed it again do I discard again? Otherwise I feel like I am going to end up with way too much volume. Thanks!

    • DeannaCat

      Hi Gwen! Yes, allow the starter to reach peak activity at least (and then even begin to fall back down again) and then feed again by discarding a portion (about half) and adding more flour and water. I went back to amend the bread recipe recently to state that you don’t necessarily *have* to feed twice prior to baking, depending on your schedule and how active your starter seems. It can be a good idea for refrigerated starters to help them wake back up to their fullest potential again, but sometimes we leave it out overnight to warm up (straight from the fridge) and then just feed once the following morning before baking. I hope that helps add some flexibility to your process!

  • Luisa

    Hi there Deanna!
    Long time follower here. I purchased you starter several months ago and it is alive and beautiful!
    I’ve already baked 1 loaf. It was lovely but not the best. (User error)
    I am trying to figure out when my starter is at its peak. Will this take a while to figure out?
    This morning I fed my starter and it peaked a little over 4 hrs then began to deflate. I fed again, expecting it to peak around 4 hrs again. It is now 7 and 1/2 hours in and still growing! Is this normal?
    Thanks so much for taking the time to read and respond!

    • DeannaCat

      Hi Luisa – I’m afraid there is no steadfast rule, and every feeding and starter may be a little different. The warmer it is in your home/location you keep the starter, the quicker it will peak. Also, a more thin/runny starter can often peak (and deflate) faster than a thicker one. It also depends on how “hungry” it is – chances are, the last time you fed it, it was quite hungry – but then if you fed it before it completely deflated, it may have been slightly less hungry (and had a less robust bacteria/yeast population at the moment) which led to its slower peak the next time. It will just take some experimenting in different routines and storage locations in your house to get your groove down, but again, that will change as the weather does too. Have fun! And we’re happy to hear you love the starter!

  • Barbara Churchill

    Hi, thank you for all of this information! I am using All purpose flour for my starter, it didn’t rise until the 2nd day, then rose & fell, so I just fed it without discarding anything. Now after 5 days, it isn’t rising at all. I have discarded & fed for the last 2 days but it isn’t doing anything (day 6 & 7). Should I just start over? Our home is on the cold side, & I know that could mean it would take longer, but shouldn’t there be some activity? Thank you for your time!

    • Aaron (Mr. DeannaCat)

      Hello Barbara, temperature really does play a big part in making the flour, water, and apple turn into an active sourdough starter. I would shoot for keeping the starter between 70 and 75 degrees, maybe discard and feed once more and keep the starter at a temperature of at least 70 degrees and see if it comes alive. Also, a starter that is too runny may still be active but won’t rise as easily and will fall quicker due to air bubbles easily escaping the mixture where as a thicker mixture holds in the air better which leads to better and longer rise. Hope that helps and good luck!

    • Aaron (Mr. DeannaCat)

      Hello Donna, you can store your discard for at least a week or so in the refrigerator without feeding it. Though it also depends on the recipe you are going to use the discard in since some recipes call for “active” sourdough discard. Hope that helps and good luck!

  • Jamie

    Question about the storage container… I believe I bought the same one you have. I put the seal on it, but I’m thinking maybe I should have left the rubber seal off… Thoughts?

    • Aaron (Mr. DeannaCat)

      Hello Jamie, we keep the rubber seal on. It doesn’t make it air tight and the gasses can still escape plenty, sometimes even the bubbly sourdough does!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating