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Feeding Sourdough Starter

After you have made your sourdough starter, you will need to feed and maintain your starter so you can bake amazing bread!
Prep Time5 mins
Course: Side Dish
Cuisine: American
Servings: 1 feeding
Calories: 218kcal


  • 60 grams unbleached all-purpose flour (or I use 1/2 whole wheat flour and 1/2 AP flour)
  • 60 grams water filtered or bottled water is best


Maintaining Your Sourdough Starter At Room Temperature

  • Start by stirring your starter and discard all but 4 ounces (about 1/2 cup, 113 g).
  • Add flour and water
  • Mix until smooth and cover. Do two feedings a day, 12 hours apart.

Maintaining Your Sourdough Starter In The Fridge

  • Stir your starter and discard all but about 4 ounces (113 g, 1/2 cup).
  • Add fresh flour and water. Stir until smooth. 
  • Allow your starter to sit at room temperature for a few hours to make sure it's bubbly. This gives the yeast a chance to become active and start feeding. Once it has rested for 2-4 hours and you see signs of life you can pop it back in the fridge. 
  • Repeat once a week.


If you are feeding and maintaining your starter in the fridge and want to bake with it, you will need to remove the starter about 2 days before you want to bake bread. 
You will need to do two feedings a day until it's active and ready to use. Here is the schedule I use from The Artisan Sourdough Made Simple cookbook 
Thursday night: Remove Starter from Fridge and Feed
Friday: Feed twice (once in the morning, and one at night)
Saturday morning: Feed again
Saturday evening: Remove the amount of starter I need to make my dough. Feed my starter again, and pop back in the fridge until next week.
Sunday morning: Finish and bake my bread!


Calories: 218kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 3mg