What is Peak-to-Peak Feeding Method?

The peak-to-peak feeding method is a simple technique used to improve a weak, acidic sourdough starter. It is one of the starter strengthening techniques that makes it more reliable for baking.

What is peak-to-peak feeding?

The peak-to-peak feeding method involves discarding and refreshing the starter with fresh flour and water once it reaches its peak. This process continues over several days, with the starter being fed three to five times to help it become stronger and less acidic.

If you are unfamiliar with what a sourdough starter peak is, read more on this topic first.

How to use the peak-to-peak feeding method

• Start with 10g of your existing starter. Feed it using a 1:1:1 ratio (10g starter, 10g of flour, and 10g of water) or a 1:2:2 ratio (10 g starter, 20g of flour, and 20g of water). In summertime, use a higher ratio, such as 1:3:3, to maintain balance.

• Let your starter rise until it reaches its peak. During the first couple of feedings, it may only rise slightly. Allow 24 to 48+ hours to see visible bubbles. The time it takes to reach peak activity varies depending on the temperature. Warmer environments speed up the process, while cooler ones slow it down.

• When your starter reaches its peak, discard all but 10g. Then, feed it again with a 1:1:1 or 1:2:2 ratio.

• Repeat the process. Perform this feeding cycle for three to five cycles over a few days. If your starter is slow to show activity, you may need to extend the process longer.

Expert Tips

• Learn to recognize the sourdough starter peak. The surface will look wrinkled, and the dome will begin to flatten. There will be plenty of bubbles on top and along the sides of the jar. This is when the yeast is at its most active.

• Do not feed the starter until it has peaked. Feeding it too early will weaken it because it lowers the concentration of yeast and bacteria.

• You will notice that the intervals between feedings will shorten as the starter gains strength. Feed it when it needs it instead of following a strict schedule.

• Adjust the temperature. In colder months, place the starter in a warmer spot. In summer, keep it in a cooler area to slow fermentation down.

• Be patient and stay the course. Focus on your start's activity, not the volume. Wait for peak activity before feeding it again.

Let's talk sourdough

Have you tried the peak-to-peak feeding method? How did it work for your starter? Comment below and let's talk sourdough.