sourdoughy
Sauerteig-Fütterungsplan
Your sourdough feeding schedule determines whether your starter is ready when you need it. Use our starter maintenance calculator for exact amounts.
Room Temperature vs Refrigerated
Room temperature (20-26°C): Feed daily. Your starter stays active. A healthy starter doubles in 4-6 hours after feeding.
Refrigerated (4°C): Feed weekly. Before baking, give it 2-3 room-temp feeds to revive. See our starter ratio guide.
Daily Feeding Schedule
If you bake 2-3 times a week, keep starter at room temp. Feed once daily with 1:1:1. Discard half, then add equal flour and water. Our sourdough calculator has a Starter Maintenance tab.
Weekly Feeding (Fridge Storage)
Feed once a week. Discard half, feed 1:1:1, let sit 1-2 hours, then return to fridge. Revival feeds needed before baking.
Feeding Before Baking
1:1:1: feed 4-6 hours before mixing. 1:2:2: allow 6-8 hours. Use when doubled, domed, and bubbly. See our starter ratio guide.
Signs Your Starter Needs Feeding
Liquid on top (hooch): Starving. Feed immediately. • Flat, no bubbles: Past peak or hungry. • Doesn't double in 6 hours: Weak. Try 1:2:2. • Doubles in 3-4 hours: Very active. Perfect for baking.
Feeding Ratio and Schedule
1:1:1 peaks faster (4-6 hrs) than 1:2:2 (6-8 hrs). Use our starter calculator. Avoid these common mistakes.
Frequently Asked Questions
Daily at room temp; weekly in fridge. Feed when it doubles in 4-6 hours at room temp.
Yes. Keeps it very active. Use 1:1:1. Good for daily bakers.
Room temp: 24-48 hours. Fridge: up to 2 weeks; feed weekly for best results.
1:2:2 or 1:3:3, 4-6 hours before mixing. Builds large, active starter at peak.
4-8 hours before mixing. Use when doubled, domed, and bubbly—at peak.
Hinweis: Backergebnisse variieren je nach Mehlsorte, Umgebungstemperatur, Sauerteigzustand und Technik. Nutzen Sie diesen Leitfaden und unseren Sauerteig-Hydrationsrechner als Ausgangspunkt und passen Sie an Ihre Bedingungen an.