Sourdough Starter
Info & Ratios
How to Feed Your Sourdough Starter: (1:4:4 Ratio)
2 tablespoons (1/8 cup) sourdough starter (25g)
3/4 cup all-purpose flour (100g)
7 tablespoons (just under 1/2 cup) water preferably filtered or well and room temperature (100g)
Feeding Instructions:
1. Discard - Remove most of your starter, leaving only ~2 tablespoons (or 25g) in the jar. You can save the discard for recipes if desired.
2. Feed - Add the measured flour and water directly into the starter jar.
3. Mix - Stir everything together well inside the jar until fully incorporated. The
mixture should be smooth and thick like pancake batter.
4. Mark the Jar – Use a rubber band or dry erase marker to indicate the starter's level after feeding. This helps you track when it has doubled in size.
5. Cover & Rest – Loosely cover the jar with a lid or cloth and let it ferment at room temperature (70-75°F) for 4-12 hours, or until bubbly and doubled in size. Warmer environments will make the starter rise faster.
6. Ready to Use - Once the starter has doubled, is active and bubbly-It's ready!
When to feed again:
Once you've taken what you need for baking, discard any excess from the jar, leaving only ~2 tablespoons (25g) of starter. Then, feed it again using the 1:4:4 ratio and store it either on the counter (if baking almost everyday) or in the fridge (for 1-3 times a week).
If kept at room temperature, feed every 12-24 hours. You cannot leave your starter on the counter for days without feeding it, or it will die, mold, or become a chore to revive.
If stored in the fridge, feed once a week or when planning to bake. The starter can remain in the fridge unfed for longer periods but will need to be revived before use.
Reviving a Chilled Starter – Sometimes, a starter that has been in the fridge may need more than one feeding to fully perk back up before it’s ready for baking. If it doesn’t double after the first feeding, continue feeding every 12 hours until it becomes active again.
Note:
If you need more starter for multiple recipes, increase the feeding amounts accordingly while maintaining the 1:4:4 ratio. For reference when I do 25 g of starter with a 1:4:4 ratio, it produces about 225 g of starter.
Do not pour discard down the sink—it can thicken and clog your pipes. Instead, dispose of it in the trash if you’re not using it for other recipes.
Sourdough Ratios:
1:1:1 (equal parts starter, flour, and water): Great for frequent feedings and quick peak times, but you have to watch it more and feed often.
1:2:2 (1 part starter, 2 parts flour, 2 parts water): A good balance for twice daily feeding.
1:4:4 (1 part starter, 4 parts flour, 4 parts water): Promotes a vigorous starter with extended feeding intervals. I prefer this ratio whether I’m baking that day or storing it in the fridge for later.
1:10:10 (1 part starter, 10 parts flour, 10 parts water): Ideal for those you only want to feed their starter once a day and leave it on the counter.
If you make often you would use a 1:1:1 or 1:2:2 ratio. If you bake less or want to leave on the counter more use higher ratios. But remember you have to feed it more often if left on the counter. At least once a day. If you want less maintenance, store it fed in the fridge. You feed once a week or every time you go to bake, whatever comes first.
If your starter is slow to rise, you might need to smaller ratio of water and flour in the feeding. Or you might need to do a second feeding.
Different ratio works for different people so if 1:4:4 doesn’t work for you, try a different ratio.
