What do I do with a gifted sourdough starter?

If you don’t know when it was last fed, feed it right away. You don’t need to use all of it: keep a small portion. For example, keep 5 g of starter and feed it with equal parts by weight, such as 25 g flour and 25 g water. Store the remaining gifted starter in the fridge as a backup, just in case.

When feeding a starter, is discarding only about making room?

No. Discarding helps maintain a healthy balance by reducing acid and alcohol buildup and refreshing the food supply for yeast and bacteria. It keeps the microbial population manageable and active.

Does the amount discarded need to match the amount added?

No. What is important is the feeding ratio you follow, for example, 1:5:5. That ratio is based on the amount of starter you keep, not how much you discard.

What’s the best feeding ratio: 1:1:1, 1:2:2, 1:5:5, or 1:10:10?

There is no single best ratio. It depends on how often you feed and how warm your environment is. Try 1:3:3 twice a day or 1:5:5 once a day, stick with it for a few days, and observe how your starter behaves before adjusting.

Is it okay to adjust the flour amount if the starter feels too thin?

Yes, it is okay to slightly adjust the flour to reach the consistency of thick pancake batter, but avoid frequent guesswork. Instead, stick with a 100% hydration starter (equal flour and water by weight ), which is a good standard starting point.

Why are there so many ways to maintain a starter, and which should I follow?

It is because there is no single correct method. Choose what fits your routine. If you bake often, feed at room temperature once or twice a day. If you bake weekly, store your starter in the fridge and feed it once a week.

How to Feed Sourdough Starter: Ultimate Guide

Feeding Sourdough Starter (Step-by-Step Recipe)

Two jars of sourdough starter with a spoonful of flour on a wooden cutting board.

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Learn how to feed sourdough starter, whether you feed it once or twice a day, and keep it strong, active, and ready for baking.

Author: Irina Totterman
Prep Time: 5 hours
Total Time: 5 hours
Yield: 55g 1x
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

5 g sourdough starter
25 g bread flour (or all-purpose flour)
25 g water (filtered, spring, or non-chlorinated tap water)

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Instructions

Prepare your jar: Start with a clean, empty jar. Weigh the jar (in grams) using a kitchen scale and write the weight of the empty jar in your sourdough log or on the bottom of the jar.
Transfer the starter: Stir your existing sourdough starter with a jar spatula. Then, transfer 5g of starter into the clean jar. Record the weight of the jar with 5g of starter (base weight) and highlight it in your log.
Feed the starter: Add 25g of water and stir until the mixture is well combined. Then, add 25g of flour and stir until fully combined. Cover the jar loosely and place it in a warm location, at a temperature of 75-79°F (24-26°C). Remember to mark the starter's level with a rubber band to track its rise.
Let it rise: Check the starter periodically for signs of activity, such as bubbles and increased volume, usually visible within a few hours. Record the time it takes to reach its peak in a starter log.
Repeat daily: After 24 hours, continue feeding your starter daily using a 1:5:5 ratio (one part starter, five parts flour, and five parts water).

Notes

Once-daily feeding: Use a ratio of at least 1:5:5, with one part starter, five parts flour, and five parts water.
Twice-daily feeding: If you prefer to feed your starter twice daily (morning and evening), consider using a 1:2:2 ratio (one part starter, two parts flour, and two parts water) instead.
Low-maintenance storage: If baking only once a week, consider storing your starter in the fridge and feeding it once a week.
Flour: Use unbleached bread or all-purpose flour. Organic flour is a great choice.
Water: Use filtered, spring, or non-chlorinated water at room temperature. Avoid tap water with chlorine. To dechlorinate your water, leave it in an open container on the counter overnight.
Clean your jar every week to prevent mold growth in the starter.
Starter jar: Read about how to choose the best sourdough starter jar.

Find it online: https://sourdoughtalk.com/feeding-sourdough-starter-guide/