Feeding and Caring for Your Sourdough Starter

A thriving sourdough starter is the heart of every great loaf.

It’s a bubbling, living culture of wild yeast and bacteria that, with the right care, rewards you with beautifully risen, flavorful bread. But just like any living thing, it needs regular feeding and the right environment to stay strong.

If you’ve ever wondered why your starter behaves differently in winter versus summer, or how to keep it fresh without daily attention, you’re in the right place. Let’s break down the essentials of feeding schedules, temperature management, and preventing contamination—because a happy starter means a happy baker.

Feeding Schedules: Daily vs. Weekly Maintenance

A sourdough starter is like a pet—it needs food, water, and care, but how often you feed it depends on your baking habits and lifestyle.

Daily Feedings: For Frequent Bakers

If you bake several times a week, daily feedings keep your starter active and ready to leaven bread at a moment’s notice. The process is simple:

1. Discard a portion of your starter (about half) to maintain a manageable size.
2. Feed by adding equal parts flour and water (by weight).
3. Mix well and let it ferment at room temperature.

A well-fed starter should double in size within 4 to 8 hours, developing a pleasantly tangy aroma. The more often you feed it, the more predictable its rise and performance will be.

Pro Tip: If your starter seems sluggish, try feeding it twice a day for a few days to boost its activity.

Weekly Feedings: For Occasional Bakers

If you don’t bake daily, keeping a starter at room temperature isn’t practical. Instead, refrigerate it and feed it weekly to maintain its health.

1. Take your starter out of the fridge and let it warm up for about an hour.
2. Discard about half to keep it fresh.
3. Feed with fresh flour and water, mix well, and let it sit at room temperature for a few hours before returning it to the fridge.

This method keeps your starter alive without the daily commitment. When you’re ready to bake, revive it with a couple of room-temperature feedings before use.

Pro Tip: If you forget to feed your starter for a few weeks, don’t panic! It may develop a dark liquid (hooch) on top, but a couple of feedings should bring it back to life.

How Temperature Affects Starter Activity

Your sourdough starter is a miniature ecosystem, and temperature plays a huge role in how active it is.

Warm Temperatures (75–85°F / 24–29°C): A Boost for Fermentation

Warmer environments speed up fermentation, causing your starter to rise and fall more quickly. If your kitchen is warm, you may need to feed your starter more often to prevent it from becoming overly acidic or weak.

Tip: If your starter becomes too sour or runny in the heat, feed it with a higher ratio of flour to water to slow down fermentation.

Cool Temperatures (65–70°F / 18–21°C): Slower, More Complex Flavors

A cooler environment slows down fermentation, which can result in a milder, more balanced flavor profile. If your kitchen runs cool, your starter may take longer to double in size, so be patient and adjust feeding times accordingly.

Tip: If your starter is sluggish, place it in a slightly warmer spot, like near a light source or on top of the fridge, to encourage activity.

Refrigeration (Below 40°F / 4°C): Preservation Mode

Refrigeration slows fermentation to a near halt, making it perfect for long-term maintenance. However, before using a refrigerated starter for baking, it needs a few feedings at room temperature to regain full strength.

Tip: If you’re going on vacation, a refrigerated starter can survive for a month or more without feeding—just expect a longer revival process.

Preventing Contamination and Unwanted Bacteria Growth

Your sourdough starter is a delicate balance of yeast and bacteria, but if neglected, unwanted microbes can take over. Here’s how to keep it clean and healthy.

Use Clean Utensils and Jars

Always use a clean spoon and jar when feeding your starter. Any residue from old flour or food can introduce harmful bacteria.

Tip: Glass jars are ideal for storing starters since they’re non-reactive and easy to clean.

Watch for Off Smells and Colors

A healthy starter should smell pleasantly tangy, like yogurt or ripe fruit. If it develops a rotten or foul odor, or if you see pink, orange, or fuzzy mold, it’s best to discard and start fresh.

Tip: A layer of dark liquid (hooch) isn’t mold—just a sign that your starter is hungry! Stir it in or pour it off before feeding.

Control Humidity and Airflow

Too much moisture encourages mold growth. Keep your starter covered with a loose-fitting lid or cloth to allow airflow while keeping contaminants out.

Tip: Avoid storing your starter near fresh produce, as fruit can release airborne yeast that may affect its balance.

Conclusion

Caring for a sourdough starter isn’t complicated, but it does require consistency and a little understanding of how temperature and feeding schedules impact its health. Whether you feed it daily or weekly, keeping it strong ensures your bread is full of life and flavor.

A well-maintained starter becomes part of your baking routine, evolving with each loaf you create. So nurture it, observe it, and enjoy the journey—because a happy starter makes all the difference in the world of sourdough.

This article is part of the "Mastering Traditional Sourdough Baking" series.