Step-by-Step Starter Feeding with Pictures
Before you start
Feeding your starter for the first time doesn't need to be complicated. You're working with a living culture that wants to thrive — your job is to give it the right conditions. This guide covers the first feed from the bag, using a 1:1:1 ratio: equal weights of starter, flour, and water. With the right temperature and a bit of patience, you'll see bubbles within hours.
Step 1 — Prepare the jar
Use a clean, wide-mouth glass jar. Round jars are easier to clean than square ones — our mason jars work perfectly for this.
- Place the empty jar on your kitchen scale.
- Note the empty weight — you'll need this for future feedings. Write it on the bottom of the jar with a permanent marker.
- Reset the scale to zero.
Step 2 — Transfer the starter
Open the starter bag and scrape the contents into your jar. A silicone spatula works well here — cut one corner of the bag if needed and squeeze it out.
- You should recover roughly 40–60g. Don't stress if you can't get every last bit.
- Note the exact starter weight — you'll match this with equal amounts of flour and water.
Step 3 — Add flour and water (1:1:1)
Feed the starter using equal weights of starter, flour, and water. So if you have 50g of starter, you add 50g of flour and 50g of lukewarm water. Our bamboo measuring scoop is handy here for the flour.
Step 4 — Mix thoroughly
Stir until the mixture is smooth and no dry flour remains. Then scrape down the jar walls — keeping them clean matters, as contamination usually starts on old bits of starter left on the sides. A silicone spatula makes this quick and easy.
- Wheat starter texture: thick batter
- Rye starter texture: loose peanut butter
You should now have about 150g of starter in the jar.
Step 5 — Cover the jar
- Place the lid on the jar, but don't tighten it fully — the gases produced during fermentation need somewhere to escape.
- Optional: place a rubber band around the jar at the current level so you can track the rise.
Step 6 — Let it ferment
Leave the jar at room temperature — ideally 20–25°C — for 12 to 24 hours. Fermentation speed depends on several things: room temperature, flour type and protein content, and how long it's been since the last feeding. Colder rooms slow things down significantly, so if your kitchen is cool, just give it more time.
Step 7 — Watch the rise
As the starter ferments, you'll notice bubbles forming inside the mixture and on the surface. The starter will rise noticeably, and a dome will form on top. If you see no activity after 12–24 hours, give it a stir and wait longer — starters from the fridge or a long rest can take a few cycles to wake up fully.
Step 8 — Spot the peak
The starter rises, reaches its peak height, then begins to slowly collapse. The best time to bake with it (or build a levain from it) is just before or at that peak. Don't worry if you miss it — an active starter stays usable for around 24 hours after the peak, just with a slightly more acidic flavour.
Step 9 — Use it or build more
Most recipes call for starter equal to about 20% of the total flour weight. If you need more than you have, build a levain first: mix a small amount of starter with more flour and water at a 1:2:2 ratio, and let it peak before adding it to your dough.
Ready to bake? Follow our Classic Sourdough Bread recipe — it's written for exactly this point in the process.
More starter help
For a full guide covering storage, consecutive feedings, troubleshooting, and reviving a neglected starter, read our Sourdough Starter Maintenance and Troubleshooting article.
