How to Feed Your Sourdough Starter: A Beginner’s Guide to Keeping It Alive and Thriving

Sourdough baking is an art, and at the heart of every great loaf is a healthy, active sourdough starter. 

At Foodcraft, we’ve been teaching the art of sourdough baking in Hong Kong since 2015, and we’re proud to say our sourdough starter has reached over 1,300 people across the city. We specialize in helping home bakers thrive in Hong Kong’s unique climate—because let’s face it, your last bake probably failed because you followed a North American or European recipe!

Here’s the good news: sourdough baking doesn’t have to be complicated. We’re here to simplify the process and get you started on your baking journey. And it all begins with the basics—feeding your sourdough starter.

In this guide, we’ll walk you through the simple steps to keep your starter happy and active. Plus, we’ll show you how to take your sourdough skills to the next level with our sourdough cooking classes! Whether you’re a beginner or a seasoned baker, we’ve got you covered.

Let’s get started! 🍞✨

What is a Sourdough Starter?

A sourdough starter is a living culture of wild yeast and bacteria that naturally ferments and leavens bread. It’s what gives sourdough its signature tangy flavor and chewy texture. But like any living thing, it needs regular care and feeding to stay active and healthy.

How to Feed Your Sourdough Starter

What You’ll Need:

• Sourdough starter (from the fridge or counter)

• Flour (bread flour works best)

• Water (filtered or non-chlorinated, room temperature)

• Clean jar or container

• Kitchen scale (optional but recommended for accuracy)

Step-by-Step Instructions:

1. Discard a Portion:
   Remove and discard about half of your existing starter. This step keeps your starter from growing too large and ensures a balanced fermentation process. (Don’t throw it away—use the discard for recipes like pancakes, crackers, or muffins!)
   

2. Add Fresh Flour and Water:
   To the remaining starter, add equal parts flour and water by weight. A common ratio is:

   • 50g starter (remaining)

   • 50g flour

   • 50g water
     Mix thoroughly until no dry flour remains.

3. Let It Rest:
   Cover the jar loosely with a lid or cloth and let it sit at room temperature. Over the next 3–4 hours, your starter should become bubbly and double in size, depending on the temperature and activity level.

4. Use or Store:
   Once the starter is bubbly and active, it’s ready to use for baking. If you’re not baking right away, store it in the fridge and feed it once a week to maintain its health.

Tips for a Happy Starter:

• Consistency is Key: Feed your starter at least once a week, whether you’re baking or not. If you’re not using it within the next 3 hours, store it in the fridge to keep it fresh and active.

• Temperature Matters: Warmer temperatures (75–80°F or 24–27°C) speed up fermentation, while cooler temps slow it down.

• Adjust Hydration: If your starter is too thick, add a bit more water. If it’s too thin, add a bit more flour.

Ready to dive deeper into Sourdough baking?
Join Our Sourdough Baking Classes!

We specialize in teaching how to bake delicious sourdough at home, and beginners are always welcome! The most important part is Level 1, where you’ll build a solid foundation before exploring other recipes.

Once you’ve taken Level 1, you can jump to Level 5 and come back to Level 2—our classes are designed to fit your pace and interests.

Level 0 focuses on gluten-free sourdough baking, which is completely different from working with wheat flour. Consider this a totally separate class for those with dietary needs or curiosity about gluten-free baking.

Our Sourdough Class Levels:

• • Level 0: Gluten-Free Sourdough
    A dedicated class for gluten-free baking, focusing on alternative flours and techniques.

  • Level 1: Foundation & Country Loaf
    Build a solid foundation and learn to make a classic country loaf using just 3 ingredients.

  • Level 2: Pizza & Focaccia
    Master high-hydration dough and create delicious pizza and focaccia.

  • Level 3: Vegan Cinnamon Rolls
    Explore sweet dough baking and make soft, fluffy vegan cinnamon rolls.

  • Level 4: Baguette Making
    Learn the art of shaping and scoring to create perfect, crusty baguettes.

  • Level 5: Japanese-Style Sandwich Bread
    Dive into the technique of water roux (湯種, Yudane) and bake soft, pillowy Japanese-style sandwich bread.

And for those who want to skip the initial steps, we also offer live sourdough starters and sourdough starter kits to kickstart your baking journey!

Book Your Sourdough Adventure Today

Sourdough baking is more than just a skill—it’s a rewarding, delicious hobby that connects you to centuries of tradition. Join us at Foodcraft Kitchen and let our expert bakers guide you every step of the way.

📩 Contact Us: +852-5917-1181 (WhatsApp) / yummy@foodcraft.hk 

Unlock the magic of sourdough and create bread that’s as unique as you are. Let’s bake something extraordinary together!

Happy baking! 🍞✨