Step-by-Step Starter Feeding with Pictures

A healthy sourdough starter is the foundation of good bread. Proper feeding keeps the culture active, balanced, and ready for baking.

This guide shows how to feed a fresh starter from the bag. The process uses a simple 1:1:1 ratio by weight - starter, flour, and water. With the right texture and temperature, fermentation begins within hours.

Follow the steps below to build a strong, reliable starter and prepare it for your first bake.

 

Step 1 - Prepare the Jar

Place a clean, wide mouth glass jar on a kitchen scale.
Round jars clean easier than square ones.

• Put the empty jar on the scale.
• Note the empty weight.
• Reset the scale to zero.

Tip: Write the jar weight on the bottom with a marker. This helps during future feedings.

 

Step 2 - Transfer the Starter

• Open the starter bag.
• Use a spoon or spatula to scrape the starter into the jar.
• Cut one corner of the bag if needed. Squeeze out the contents.

You should recover about 40 to 60 g.
Missing a small amount is fine. The culture still works well.

Record the exact starter weight.

 

Step 3 - Add Flour and Water (1:1:1)

Feed the starter using equal weights of starter, flour, and water.

Example:
• 50 g starter
• 50 g flour
• 50 g lukewarm water

Add the flour and water to the jar.

 

Step 4 - Mix Thoroughly

• Stir until the mixture becomes smooth.
• Mix until no dry flour remains.
• Scrape down the jar walls.
• Keep the jar sides clean.

Texture guide:

• Wheat starter: thick batter
• Rye starter: loose peanut butter

The jar should now contain about 150 g starter.

 

Step 5 - Cover the Jar

• Place the lid on the jar.
• Do not tighten fully. Gas must escape during fermentation.

Optional: place a rubber band around the jar to mark the starting level.

Step 6 - Let the Starter Ferment

• Leave the jar at room temperature.
• Ideal temperature: 20 to 25 C.
• Fermentation time: 12 to 24 hours.

Activity depends on:

• Room temperature
• Flour type
• Protein content
• Water temperature
• Time since last feeding

 

Step 7 - Watch the Rise

As the starter ferments:

• Bubbles form inside the mixture.
• The starter rises.
• A dome forms on the surface.
• If no activity appears after 12 to 24 hours, stir the starter once and wait longer.

 

Step 8 - Identify Peak Activity

The starter will:

• Rise
• Reach peak height
• Begin to collapse

The best time to use the starter is just before it collapses.

Missing this moment is fine. The starter remains active for about 24 hours.

 

Step 9 - Use or Build More Starter

Most sourdough recipes use starter equal to about 20 percent of total flour weight.

If you need more starter, build a levain before baking.

 

Check our article on Sourdough Starter Maintenance and Troubleshooting for more useful information and tips!