A sourdough starter's feeding schedule comes down to two things: how much you feed it (the ratio) and how warm it is. Get either one wrong for your situation and the starter either starves between feedings or gets fed so often it never builds real strength. This guide covers both the counter and fridge routines, and how to move between them.

Which schedule fits you?

How to tell your starter needs feeding

A starter that's ready for its next feeding has usually risen and started to fall back. You'll see it well below its peak height, sometimes with a slightly domed or collapsed top, and a noticeably sour or even faintly alcoholic smell. A thin layer of dark liquid ("hooch") on top is also a sign it's gone past peak and is hungry. None of these are signs of a dead starter; they just mean it's time to feed.

Feeding on the counter

At typical room temperature (roughly 70-75°F), most starters need feeding once or twice a day. A 1:1:1 or 1:2:2 ratio suits daily feeding since it peaks within several hours. If your kitchen runs warmer, your starter will move through its cycle faster and may need feeding more often; a cooler kitchen slows things down and buys you more time between feeds. Use the Sourdough Starter Feeding Calculator to work out exact flour and water amounts once you've picked a ratio and schedule.

Feeding in the fridge

Cold temperatures slow the whole process down dramatically. A starter kept in the fridge can typically go about a week between feedings without needing attention, which is why it's the common choice for anyone who doesn't bake daily. The tradeoff is that a cold starter isn't immediately ready to leaven bread. It needs to be reactivated first.

Reactivating a fridge starter before baking

Take the starter out, let it come to room temperature, and feed it at a ratio suited to getting it active quickly, such as 1:1:1 or 1:2:2 rather than a large 1:5:5 feed, since you want it to peak sooner rather than later. Depending on your kitchen temperature, this usually takes a few hours to reach a good rise before it's ready to use in dough.

Frequently asked questions

How often should I feed my sourdough starter in the fridge?
About once a week is typical for a fridge-maintained starter, since cold temperatures slow the yeast and bacteria down significantly compared to room temperature.
Do I need to feed my starter before baking with it?
If it's been in the fridge, yes. Bring it to room temperature and feed it at a quick-peaking ratio first, so it's genuinely active rather than sluggish when it goes into your dough.

How this is checked. The feeding and reactivation guidance above is cross-checked against multiple independent sourdough maintenance references. Exact timing varies with your specific starter, flour, and kitchen conditions. Treat the ranges here as a starting point.

Sources