The frequency of feeding a sourdough starter depends on how often you plan to use it and the storage conditions:
- At room temperature (around 70-75°F or 21-24°C), feed your starter once or twice a day. Twice daily feedings (every 12 hours) are recommended in warmer environments or if you want a very active starter ready for frequent baking. Once daily feeding is sufficient for regular use and maintaining strength
- In the refrigerator , feed your starter about once a week to keep it alive. It can survive up to two weeks or even two months without feeding but will need to be revived with multiple feedings before baking if left longer. Before refrigerating, feed it and let it sit at room temperature for a few hours to reactivate
- If you bake frequently (daily or every couple of days), keep the starter at room temperature and feed daily at consistent times to maintain predictability
- For less frequent baking, refrigerate and feed weekly, bringing it out and feeding it a few times before use to reactivate
In summary:
- Daily use: Feed once or twice daily at room temperature.
- Weekly or less use: Store in fridge, feed once a week.
- Infrequent use: Feed before use and revive with multiple feedings if needed.
Adjust feeding frequency based on your starter’s activity, smell, and rise time for best results
