Sourdough Lab
Sourdough Starter Maintenance Schedule
Weekly fridge-based feeding ratios (1:5:5) for an established starter.
Maintenance
Starter Calculator
Weekly fridge-based feeding ratios (1:5:5) for an established starter.
G
Ingredients
White Flour
Tip: High-quality organic or stone-ground flour provides more nutrients for a more active starter.
50 g
Integral Flour
Tip: High-quality organic or stone-ground flour provides more nutrients for a more active starter.
50 g
Water
Tip: Use chlorine-free or filtered water at room temperature to protect the wild yeast.
75 g
The Sourdough Clock
Predict when your starter reaches peak activity based on ambient temperature.
18°C
21°C
24°C
27°C
30°C
~6.5Hours
Sourdough Knowledge Hub
The Active Baker (Daily)
If you bake every day, keep your starter on the counter. Feed it every 24 hours (1:1:1 ratio) to keep it at peak activity.
- Hygiene: Always use a fresh, clean jar for every feeding to prevent mold growth on the dried edges.
- Gas Release: Keep the lid loose. Sourdough produces CO2; a tight seal can lead to pressure buildup or a cracked jar.
- Growth Tracking: The Rubber Band Trick: Place a band at the initial level after feeding to easily track how much your culture has risen.
The Weekly Baker (Fridge)
If you bake once a week, store your starter in the fridge. Feed it once a week (Maintenance ratio). Before baking, take it out and let it reach room temperature/peak activity.
- Hygiene: Always use a fresh, clean jar for every feeding to prevent mold growth on the dried edges.
- Gas Release: Keep the lid loose. Sourdough produces CO2; a tight seal can lead to pressure buildup or a cracked jar.
- Growth Tracking: The Rubber Band Trick: Place a band at the initial level after feeding to easily track how much your culture has risen.