Eat Well ABQ Sourdough Starter Guide

Sourdough Starter Guide: Feeding, Care, and Troubleshooting

Starter is a living culture. Feed it based on how often you bake, watch its rise-and-fall cycle, and use it near peak when it looks airy, expanded, and active.
Start Cora’s Starter Quest Shop the Cora Starter Kit

Written and taught by Chef Evangalene Romero · Eat Well ABQ · Albuquerque, New Mexico

Sourdough starter care and feeding with Chef Evangalene at Eat Well ABQ

Cora Starter Quest

Can your starter bake today?

Answer four quick questions. The quest weighs rise, bubbles, smell, temperature, hunger, and safety signs—then gives you a real next step.

Live Starter Read

Feed. Watch. Read the rhythm.

Your starter is not judged by one bubble. The quest looks at the full pattern.
Just fedRisingPeakFalling
Ready0%
Hungry0%
Weak0%

Feeding Ratio Lab

Choose a feeding ratio for the rhythm you need.

The ratio is written starter:flour:water by weight. A larger feeding usually gives the starter more food and more time before it peaks.

Fast refresh

1:1:1 works best when the starter is already strong.

Use equal weights of starter, flour, and water when you want a quicker cycle and can watch it closely.

Starter Routine

Feed based on your baking life—not guilt.

The best routine is the one you can repeat. Counter storage suits frequent baking. Refrigerator storage suits occasional baking.
01 · Bake today

Use near peak

Feed early enough that the starter is expanded, airy, and strong when you mix dough.

02 · Bake tomorrow

Build overnight

Use a feeding ratio and temperature that place peak activity near your planned mix time.

03 · Bake often

Keep on counter

Feed consistently and track the rise-and-fall rhythm in your actual kitchen.

04 · Bake rarely

Use the fridge

Store cold, then give it enough refresh feedings before asking it to raise bread.

Ready-to-Bake Signs

Look for strength—not one random bubble.

A bake-ready starter usually shows a clear rise after feeding, bubbles throughout, an airy texture, a pleasant fermented aroma, and a predictable peak.
Visible rise

The starter expands noticeably after feeding.

Bubbles throughout

Activity is visible through the jar, not only on top.

Airy texture

The starter looks lifted and light instead of dense and flat.

Near peak

Use it when activity is strong, before it collapses far past peak.

Read the Feeding Schedule How to Store Starter
Active sourdough starter and fresh sourdough bread from Eat Well ABQ

Frequently Asked Questions

Sourdough starter answers.

What is sourdough starter?
Starter is a living mixture of flour and water that supports wild yeast and bacteria. When active, it ferments dough and helps bread rise.
How often should I feed starter?
It depends on storage and baking frequency. Counter starter usually needs frequent feeding. Refrigerated starter can be fed less often, then refreshed before baking.
When is starter ready to bake with?
Use it when it has risen well after feeding, looks bubbly and airy, smells pleasantly fermented, and is near peak activity.
What feeding ratio should I use?
Use 1:1:1 for a faster cycle, 1:2:2 for a balanced feed, and larger ratios such as 1:3:3 or 1:5:5 when you need a longer window before peak.
Why did my starter collapse?
Collapse usually means it rose, peaked, and began falling. It may simply be past peak and ready for another feeding.
When should starter be discarded?
Do not use starter that shows visible mold, unusual pink or orange discoloration, or a rotten smell. When safety is uncertain, start over or ask an experienced baker.

Ask Chef Evangalene

Still trying to read your starter?

Leave a public question about feeding, peak timing, smells, bubbles, refrigerator care, or starter strength.
Contact Eat Well ABQ

Start with Cora

Learn the starter’s rhythm and the whole loaf gets easier.

Feed consistently, use the starter near peak, change one variable at a time, and let the jar teach you what your kitchen does.
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