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Feeding

Adding fresh flour and water to keep starter alive.

The process of adding fresh flour and water to your sourdough starter to keep the yeast and bacteria alive and active. Also called 'refreshing' the starter.

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Related Tool

Starter & Levain Studio

Build a levain, feed your starter by ratio, plan multiple stages, scale a dough, and learn your own peak timing.

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Sourdough Starter Guide

Use the starter guide for maintenance, recovery, feeding, and common starter problems.

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By Henry Hunter · Updated

Henry's notes from the bench

  • I do 1:1:1 (starter:flour:water) for maintenance. Simple and consistent.

Connected terms

Sourdough StarterDiscard
Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

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