There’s something wonderfully grounding about sourdough, the rhythm of feeding your starter, watching it bubble to life, and turning it into bread full of character and flavour.
This guide walks you through everything you need to know about your starter: feedings, ratios, and how to keep it strong and predictable.
Whether you're just beginning your sourdough journey or building confidence, this is your foundation. 🌾
Where It All Begins 🌱
What Is a Sourdough Starter?
A sourdough starter is a living mixture of flour and water.
Inside your jar lives wild yeast and friendly bacteria that ferment and rise your dough, no commercial yeast needed.
Your starter is your baking companion. Feed it, understand it, and it will reward you with beautiful bread. 💛
Understanding Starter Feedings 🥣
Feeding gives your starter fresh food (flour) and resets acidity so it stays lively and balanced.
What Happens When You Feed?
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Yeast eats sugars → produces gas 🌬️
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Bacteria develop flavour → creates tang 🍋
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Starter rises → becomes airy and active ⬆️
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Then it gently falls → signalling it’s time to feed again ⬇️
Learning this cycle is key.
Starter Ratios Explained 📏
Ratios describe how much starter : water : flour you use in a feeding.
They control fermentation speed and flavour.
Common Ratios & What They Do
1:1:1 — Standard Daily Feed
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Balanced
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Ready in 6–12 hrs
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Great for everyday use 🌤️
1:2:2 — Strong, Reliable Starter
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Less acidic
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Very predictable
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Ideal for building leaven on baking day 🫧
1:3:3 — Slow, Overnight Build
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Milder flavour
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Best for cool kitchens or long rests 🌙
1:5:5+ — Very Mild & Slow
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Great for summer
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Low acidity
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Perfect if you need extra time ☀️
👉 More starter = faster. More flour = slower.
Choosing Your Flour 🌾
Each flour changes how your starter behaves:
White Bread Flour
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Consistent
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Mild
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Most stable
Whole Wheat
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Faster fermentation
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Adds complexity
Rye
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SUPER active 🚀
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Fantastic for reviving sluggish starters
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Best friend in winter ❄️
How to Feed Your Starter Step-by-Step 👩🍳
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Discard half (or save for discard recipes)
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Add water and stir until smooth 💧
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Add flour and mix to a thick paste
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Cover & rest until doubled in size 🫧
Ideal temp: 22–26°C
Cooler = slower.
Warmer = faster.
How to Know Your Starter Is Ready to Bake 🧪
A ripe, healthy starter will:
✔️ Double or triple
✔️ Have bubbles throughout
✔️ Smell tangy
✔️ Feel light and airy
✔️ Have a soft domed top
Optional: The float test 🌊 — a spoonful floats when it's ready.
Storing Your Starter 🏡
Room Temperature
Feed every 24 hours.
Great if you bake often.
Fridge
Feed every 1–2 weeks.
Wake it up with 1–2 room-temperature feedings before baking. ❄️➡️🌤️
Troubleshooting Your Starter 🛠️
It smells like nail polish.
It’s hungry. Feed it 🥣.
There’s watery liquid on top.
That’s hooch. Stir it in or pour off → then feed 💦.
It isn’t rising.
Try:
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Warmer water
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Rye feedings
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1:2:2 ratio
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A warmer spot (25–26°C) 🔥
It’s too sour.
Use higher ratios (1:3:3 or 1:5:5) + cooler water ❄️.
Bringing It All Together 🍞
Once your starter rises and falls predictably, you’re ready to build leaven, the powerhouse that lifts your dough.
Typical leaven build:
1:2:2 (starter:water:flour), fermented 6–12 hours
Light, bubbly, and ready
Your starter is a small daily ritual that opens the door to endless baking possibilities: bread, bagels, waffles, crackers, muffins… and more. ✨
With time, you’ll recognise its rhythm, smell, timing, and personality and that’s when sourdough truly becomes a craft.