You should feed your sourdough starter based on how often you plan to use it and where you store it:
- If kept at room temperature and used frequently (daily or every couple of days): Feed your starter once or twice a day, approximately every 12 to 24 hours. Warmer environments or frequent baking may require feeding every 12 hours to keep it active and vigorous
- If stored in the refrigerator and used less frequently (once a week or less): Feed your starter about once a week. When you want to bake, take it out, feed it, let it sit at room temperature for a few hours until active, then use it. If it has been stored for a longer time, it may need 2-3 feedings at room temperature to revive it fully
In summary:
- Daily use: Feed every 12-24 hours at room temperature.
- Weekly or less frequent use: Store in fridge and feed once a week.
Adjust feeding frequency based on your starter’s activity and your baking schedule. If the starter becomes overly sour, sluggish, or has hooch (liquid on top), it may need more frequent feeding
