Keeping track of your sourdough starter's feedings is a game-changer, especially in the first few weeks of creating a new starter.
With a clear sourdough starter feeding log, you will see patterns in feeding ratios, peak times, and how your starter responds to different room temperatures.
What is a sourdough starter feeding log?
A sourdough starter feeding log is a simple one-page sheet (with space for 14 days) to record your starter's daily care. It helps you track feeding ratios, temperatures, flour types, and peak times.
It is a tool that makes learning sourdough easier, whether you are on day 2 or day 200.
Why use a feeding log?
When you are just beginning, it is easy to forget when you last fed your starter or what feeding ratio you used. This log helps you:
- Record each feeding.
- Notice how temperature affects rise times.
- Compare how your starter reacts to different flours.
- Schedule your baking at the right time.
- Troubleshoot if your starter slows down.
What is inside the starter feeding log
Here is what the printable includes:
- Date and time, so you will never forget when you last fed.
- The starter amount and feeding ratio help track your feeding consistency.
- Flour used helps note how your starter behaves when using all-purpose, rye, whole wheat, etc.
- Water and room temperature to see how the environment affects growth.
- Rise/Peak time to record when your starter reaches its peak activity.
- Notes section to jot down aromas, texture, or observations.
I also added a QR code on the sheet that links to my post on how to feed sourdough starter for detailed instructions.
How to use it
- Print a copy and keep it on a clipboard in your kitchen.
- Or punch holes and add it to your recipe binder.
- Log each feeding and observation.
Over time, you'll have a complete record of your starter's journey.
Download the free feeding log
Download the Sourdough Starter Feeding Log (PDF)
Let's talk sourdough
Do you keep notes on your sourdough starter? Or do you prefer to just "feed and forget"? I'd love to hear how you track your starter's progress. Drop your thoughts in the comments below.
Fatih says
Hi Irina, I keep my sourdough starter in the fridge, and when I'm going to make bread, I bring it out to room temperature the night before and feed it that way. This happens about once a week. However, lately, I haven't seen as much rise in my sourdough starter jar from the fridge. There aren't any air bubbles around the outside of the jar, but there are bubbles when I look at it from above and stir the starter. My feeding ratio is 1:1:1 with whole-wheat flour.
Irina Totterman says
Hello Fatih, It sounds like your starter is still active but just a bit sluggish, that can happen over time, especially with a 100% whole wheat starter. Whole wheat ferments faster and tends to become more acidic compared to 100% what flour. Since you feed it only once a week, it may need a couple of room-temperature feedings to fully wake up again. Please try the peak-to-peak feeding method to help balance the starter’s acidity. You can also try using a blend of 50% whole wheat and 50% bread flour for a few feedings to boost activity.