The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Feeding Chart

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carltonb

Sourdough Feeding Chart

The following schedule is a guide for starting a starter from scratch.

During this process the starter should be held at 70 to 75 F to encourage fermentation.

A mature culture will be able to multiply 2 to 3 times in volume every 8 to 10 hours.

Schedule Flour Water Starter Time Before Next Feeding
*Day One AM 1 lb Whole Wheat Flour
1 lb Bread Flour
2 lbs 24 hours
Day Two AM 1 lb Bread Flour 1 lb 1 lb 6-8 hours
Day Two PM 1 lb Bread Flour 1 lb 1 lb 16 hours
Day Three AM 1 lb Bread Flour 1 lb 1 lb 6-8 hours
Day Three PM 1 lb Bread Flour 1 lb 1 lb 16 hours
Day Four AM 1 lb Bread Flour 1 lb 1 lb 6-8 hours
Day Four PM 1 lb Bread Flour 1 lb 14 oz 16 hours
Day Five AM 1 lb Bread Flour 1 lb 14 oz 6-8 hours
Day Five PM 1 lb Bread Flour 1 lb 14 oz 16 hours
All additional days AM 1 lb Bread Flour 1 lb 14 oz 6-8 hours
All additional days PM 1 lb Bread Flour 1 lb 14 oz 16 hours



* Add 1/2 oz of malt to the first feeding to help the initial fermentation process.

If you choose to freeze the starter, not recommended but doable follow these guidelines

  • After freezing thaw at room temperature until the starter reaches a temperature of 70∞F.
  • Then add 5% whole wheat flour and .5% malt.
  • Restart your two-a-day feeding schedule in 6 to 8 hours following the day five schedule.