sourdoughy
When to Feed Sourdough: Daily, Weekly or Fridge?
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.
Disclaimer: Baking results vary based on flour type, ambient temperature, starter health, and technique. Use this guide and our sourdough hydration calculator as a starting point, then adjust to your conditions.