In general, feeding your starter once a day or once a week is a common practice. However, the frequency can be adjusted based on the following guidelines:

  1. Daily Feeding: If you maintain your starter at room temperature (around 70-75°F or 21-24°C) and want it to be ready for baking within a day or two, daily feedings are recommended. Discard a portion of the starter and feed it with fresh flour and water every 24 hours.
  2. Twice-Daily Feeding: In warmer environments or if you prefer a faster fermentation process, you can feed your starter twice a day, approximately every 12 hours. This helps maintain a more active and vigorous starter.
  3. Refrigerator Storage: If you don't plan to bake frequently or want to slow down the fermentation process, you can store your starter in the refrigerator. When refrigerated, the feeding frequency can be reduced to once a week or even every two weeks. Remember to feed the starter and allow it to ferment at room temperature for a few hours before returning it to the refrigerator.

Common feeding ratios for sourdough starters include:

1:1:1 Ratio: This ratio means using equal parts of flour, water, and starter by weight. For example, if you have 100 grams of a starter, you would feed it with 100 grams of flour and 100 grams of water.

This starter will rise quicker than a higher ratio of flour/water to the starter. Use this ratio if you want a starter that is ready in 4-6 hours.

1:4:4 Ratio: This ratio involves using four times the weight of flour and water compared to the starter. For instance, if you have 25 grams of starter, you would feed it with 100 grams of flour and 100 grams of water. Use this ratio if you want a sourdough starter that is ready to bake within 10-12 hours.

It's a good practice to experiment with different ratios and observe how they impact your sourdough baking results until you find a ratio that works well for your desired bread texture and flavor.

WHAT IS THE BEST FLOUR TO FEED MY SOURDOUGH STARTER?

When feeding your sourdough starter, it is generally recommended to use high-quality, unbleached organic flour. The type of flour you choose can impact the flavor, activity, and overall health of your starter. Here are some common flour options for feeding your sourdough starter:

  1. All-Purpose Flour: All-purpose flour, which is a blend of hard and soft wheat, is a popular choice for feeding sourdough starter. It provides a good balance of protein and starch, which promotes a healthy fermentation process.
  2. Bread Flour: Bread flour has a higher protein content compared to all-purpose flour. This can contribute to increased gluten development and give your sourdough starter extra strength and structure.
  3. Whole Wheat Flour: Whole wheat flour adds nutritional value to your starter as it contains the bran and germ of the wheat kernel. It can provide a slightly nuttier flavor and enhance the complexity of your sourdough bread.
  4. Rye Flour: Rye flour can be used in combination with other flours or as a standalone option for feeding your sourdough starter. Rye flour contains enzymes that can help boost fermentation activity and contribute to a distinct flavor profile.
  5. Spelt Flour: Spelt flour is an ancient grain that can be used to feed your sourdough starter. It has a nutty flavor and can add a unique character to your bread.