Sourdough Feeding Chart

November 1, 2005 - 9:31am

carltonb

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.

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