The Truth About Feeding Your Sourdough Starter: Why Once a Day Isn’t Enough

Misconceptions & Confusion About Feeding Starters

There’s so much confusion out there about feeding sourdough starters. One of the biggest misconceptions? That you can feed your starter once a day, walk away, and it’ll happily bubble along forever.

The truth is — if your starter lives on the counter, that just doesn’t work. Here’s why, and how to maintain a strong, reliable starter without wasting flour or feeling “pressured” to bake.

1. Why a 1:1:1 Feed Once a Day Isn’t Enough

Feeding your starter once a day sounds easy — but over time, it weakens your culture. Once your starter reaches its peak(the highest point it rises before flattening out), it’s done expanding. Even if it hasn’t visibly fallen, fermentation has slowed, acidity is increasing, and the yeast population starts to lose strength.

If you’re keeping your starter at room temperature, once-a-day feeding just won’t keep up with the pace of fermentation.

2. How to Keep a Healthy, Active Starter

If you want to keep your starter on the counter — and I agree, that’s the best way to really know your starter — you’ll need to feed it twice a day.

Think of it like a pet or a plant: consistency keeps it alive. Try something simple, like:

Morning feed: 9 a.m.
Evening feed: 9 p.m.

That’s it. Every 12 hours. If it’s hot or humid (especially in summer or in tropical climates), it may even need more frequent feeding.

3. Keep It Small to Avoid Waste

You don’t need a giant jar of starter taking over your bench. Keep a tiny jar — 30–50 g of starter is plenty for maintenance.

Here’s the key idea:

Feed a small amount, keep it active.
Discard daily (unless you’re baking).
On bake days, scale up your feed to make the amount you need.

This method stops you from wasting flour and stops that feeling of being “pressured” to bake just to use up discard.

4. The Fridge Option

If feeding twice a day isn’t realistic, you can absolutely store your starter in the fridge. Here’s how to do it smartly:

Keep a small jar of starter in the fridge.
When you’re ready to bake, take it out, feed it once or twice to wake it up, and use what you need.
After baking, scrape down the jar, leave a tiny bit inside, feed it a little water and flour, let it sit for a couple of hours at room temp, then pop it back in the fridge.

Do this weekly, and your starter will stay strong — no discard, no stress.

5. Quick Summary

Room-temp starter: Feed twice a day (small jar, small feed).
Fridge starter: Feed weekly before baking.
Hot climates: Fridge is your friend — fermentation happens too fast on the counter.
Goal: Keep your starter active, not acidic.

My Final Thoughts:

The best starter routine is the one that fits your lifestyle — but once a day at room temp isn’t enough. Either commit to twice-daily feedings with small amounts, or refrigerate your starter between bakes.

That’s how you’ll build a strong, balanced culture that rewards you with beautiful, open-crumb loaves — without wasting flour or burning out.

Happy sourdough baking!

Anh x

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