How Often Should You Feed a Sourdough Starter? A Simple Schedule

A healthy sourdough starter does not need a complicated schedule. It needs a rhythm that matches how often you bake, the temperature of your kitchen, and whether you keep it on the counter or in the refrigerator.

Feeding a starter kept on the counter

A starter kept at room temperature usually needs to be fed every 12 to 24 hours. In a warm South Georgia kitchen, fermentation can move quickly, so watch the starter instead of relying only on the clock. Feed it when it has risen, developed bubbles, and is beginning to flatten or fall.

Feeding a refrigerated starter

A starter stored in the refrigerator can usually be fed about once a week when it is not being used. Before baking, bring it out, let it warm slightly, and give it one or two room-temperature feedings. It is ready when it rises predictably and has a pleasantly tangy aroma.

Signs your starter is hungry

A hungry starter may smell sharply acidic, develop a layer of liquid, or rise less strongly than usual. These signs do not automatically mean it is ruined. A few regular feedings often restore its strength.

The simplest rule is this: feed more often when the starter is warm and active, and less often when it is cold and resting. Once you learn its pattern, sourdough care becomes a small, steady part of your kitchen rhythm.

Begin Your Sourdough Rhythm

Myrtle’s Sourdough Pantry Starter Kit brings together dehydrated Myrtle starter, pancake mix, and pizza crust mix for an easy, beginner-friendly start.

Shop Myrtle’s Sourdough Pantry Starter Kit