A sourdough starter is a living culture of wild yeast and bacteria that you keep alive by feeding it fresh flour and water. Healthy feeding keeps it active enough to leaven bread.
Feeding ratios
A feed is described as starter : flour : water by weight. A common maintenance feed is 1:1:1 (equal parts) — for example, 50 g starter + 50 g flour + 50 g water. Larger ratios like 1:2:2 or 1:5:5 feed it more and slow it down, useful for stretching time between feeds.
Schedule and readiness
A starter kept at room temperature typically needs feeding once or twice a day. Stored in the fridge, it slows down and can go about a week between feeds — bring it back to room temperature and feed it a few times before baking. A ripe starter roughly doubles after feeding and looks bubbly and domed; the float test confirms it (drop a spoonful in water — if it floats, it’s ready). Discard part of the starter before each feed to keep the volume manageable and the culture vigorous.
Frequently asked questions
What ratio should I feed my starter? 1:1:1 is a reliable default; larger ratios slow it down.
How often do I feed it? Once or twice daily at room temperature; about weekly in the fridge.
How do I know it’s ready? It doubles, looks bubbly, and passes the float test.