Chef Evangalene’s Sourdough Starter Feeding Lesson · Schedule & Ratios

How to Feed Sourdough Starter: Beginner Schedule & Ratios

Quick answer: You feed sourdough starter by weighing the starter, flour, and water, choosing a ratio that fits your timing, and watching for a strong rise near peak.

I’ll walk you through the ratio, the clock, the counter-versus-fridge decision, and the small adjustments that make a feeding schedule work in your actual kitchen.

Build My Starter Schedule Starter Not Rising?

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

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Sourdough starter feeding schedule and routine with Eat Well ABQ

How-to feed at home, a free schedule builder

How do you want to fit starter feeding into your baking schedule?

Choose the scenario closest to your real life. I’ll give you a storage routine, feeding ratio, next check, and bake-readiness direction you can actually use for your starter you have in front of you.

Live Starter Timeline

Feed. Rise. Peak. Bake.

I want your schedule to place peak activity close to the moment you mix dough. Click the card closest to your next bake.
FeedRisingPeakFalling

Same-day plan

Feed now and use near peak.

Keep it comfortably warm, use a moderate feeding, and watch the jar instead of relying on an exact hour.

Feed nowKeep warmCheck riseMix near peak

How-to feed starter, free chef made ratio lab

How do you choose a sourdough starter feeding ratio?

I write feeding ratios as starter:flour:water by weight. Larger feedings give the culture more food and usually lengthen the time before peak.

The ratio fact I want you to remember

1:2:2 means one part starter, two parts flour, and two parts water by weight.

If I begin with 20 grams of starter, I add 40 grams of flour and 40 grams of water. The total is 100 grams before fermentation changes the texture and volume.

Fast refresh

1:1:1 gives a strong starter a shorter cycle.

Use equal weights of starter, flour, and water when you want a quicker refresh and can monitor the rise closely.

How-to time fedding schedule for starter

How do you feed sourdough starter on a daily, overnight, or weekend schedule?

These are the timing patterns I use as starting points—not rigid promises. Temperature, flour, starter strength, and ratio change the actual peak time.
Morning feed

I feed after breakfast

I watch through the day and mix dough when the starter is expanded, airy, and near peak.

Evening feed

I prepare for tomorrow

I use a ratio that fits my overnight temperature and planned morning mix time.

Fridge wake-up

I start one or two cycles early

I warm and refresh the starter until it shows a convincing rise before asking it to carry bread dough.

How to store starter

How do you store sourdough starter between bakes?

I keep starter on the counter when I bake often, and I use the refrigerator when I need a lower-maintenance rhythm. Cold storage buys me time, but I still wake and refresh the starter before asking it to raise bread.
Counter

I use it for frequent baking. I feed when the starter is hungry and learn its daily rise-and-fall cycle.

Refrigerator

I use it for occasional baking. I store cold, then refresh until strength returns before mixing dough.

Warm kitchen

I expect the starter to peak sooner. I increase the feeding ratio or move it cooler when timing runs too fast.

Albuquerque air

I keep the jar covered so a dry surface does not interfere with fermentation or my visual read.

Read the Storage Guide Read the Complete Starter Guide
Sourdough starter feeding routine and baking schedule from Eat Well ABQ

Sourdough starter how-to answers

How do you feed sourdough starter? Common questions answered.

Do I need to feed starter every day?
I feed a counter-stored starter more often because it stays active. I feed refrigerated starter less often, then refresh it before I ask it to raise bread.
When should I feed starter before baking?
I feed early enough for the starter to become expanded, bubbly, airy, and near peak when I plan to mix dough. The exact timing depends on the ratio and temperature.
Which feeding ratio should I use?
I 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 I need more time before peak.
What if my starter peaks too fast?
I use a larger feeding ratio, reduce the percentage of old starter, or place it somewhere slightly cooler so the peak moves closer to my mix time.
What if it peaks too slowly?
I use a smaller feeding ratio, provide comfortable warmth, and confirm that the starter is healthy and strong before I keep changing the schedule.
How do I wake starter from the fridge?
I bring it out, let it warm, feed it, and repeat as needed until it rises strongly and predictably again. I do not rely on a cold, sleepy starter for bread on the first refresh.

Want the deeper starter-care lesson?

Use this page for feeding, then follow the question you actually have.

I’m keeping the quick schedule answers here and sending you to the deeper lessons when you want the full starter-care picture.

Read the Complete Starter Guide Learn How to Store Starter Troubleshoot a Starter That Isn’t Rising Understand Sourdough Discard

Ask Chef Evangalene

Need help fitting starter into your schedule?

Leave me a public question about ratios, counter care, refrigerator wake-up, peak timing, or planning around work and sleep.
Contact Eat Well ABQ

My Starter Rule

A simple routine makes starter easier to trust.

I choose a schedule that fits my life, feed with intention, and use the starter near peak instead of chasing a universal clock.
Take a Sourdough Class Shop the Cora Starter Kit Contact Eat Well ABQ Explore All Classes Back to the Sourdough Hub
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