or the beginning of sourdough it is often compared to a pet, but unlike a puppy, if you forget to feed it when it should, nothing bad will happen. Because even though beginners are technically alive, they are incredibly resilient. Indeed, a starter is more like a shape-shifting plant – it can be fed daily for maximum activity, the same way you'd water an odd plant, but it can just as easily last for months (months! ) in the fridge without a meal, like a cactus in the desert.
If you forgot to fuel your engine when it should have (see below for ideal timing), it will almost certainly be fine. Here's what to do:
First: How often do you feed your starter?
Generally, there are two routines you can opt for feeding your sourdough starter:
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Twice a day at room temperature: If you're a regular sourdough baker, the best way to have a baked starter when you need it is to keep your starter on the counter at room temperature and feed it twice a day, about every 12 hours.
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Once a week in the fridge: If you're a more regular sourdough baker, it's easier to keep the starter in the fridge and feed it once a week. (We recommend leaving it on the counter for a few hours after feeding to start fermentation before returning it to the fridge.) Then, a day or two before you want to bake, give it a few meals at room temperature before using it for to bake
The following guidance applies to both feeding schedules. Please note: If you usually keep your starter at room temperature and won't be able to feed it for an extended period of time—perhaps you have a busy week coming up, or you're going out of town for a few days—stick refrigerate it until you are able to return to it. It can last much longer in the fridge without a meal than on the counter. Once you're back on a regular schedule, bring it back to room temperature.
Julia A. Reed
If you have missed a feeding
Don't worry – your starter is fine. Just go back with your typical routine and your starter will settle in easily. To be safe, give it a feed or two before baking with it to make sure it's at full strength.
If you have missed some meals
Your newbie is probably looking a little neglected and acting sluggish. It's almost certainly not dead though – it takes a lot to kill a ripe sourdough starter! If you store your starter in the refrigerator, feed the starter once and let it come to room temperature, then monitor its progress over the next 12 hours. (A clean, straight-sided container like ours Glass Thick Dough it's perfect for that.) As long as it grows in size during this time period, it's still alive. And to return it to a healthy and vigorous state, continue to feed it until it doubles in size within 6 to 8 hours. This may take several more meals and up to several days.
(Temperature can also affect how fast the motor runs; it will be slower in colder environments and faster in warmer ones. If you have trouble with either of these, a temperature controlled sourdough house may help to adjust the initial environment.)
Julia A. Reed
If you've lost too many foods to count (and your starter now has black liquid on top)
That's still okay! Black fluid on your engine looks scary, but in reality, there is nothing to worry about. This thin liquid (called “hooch”) is simply alcohol and water created by wild starter yeast as it feeds. You can mix it back into the starter and feed it as usual or strain it and then feed it – the choice is up to you.
Note: Although rare, if your engine has pink or orange streaks, this could be a sign of failure. Better to throw it out and start over.
As before, resume feeding and keep an eye on your starter's activity. It may not show any signs of life after the first feed, or even the first few feeds, but eventually, it should start bubbling and growing. (If it doesn't, it's really dead – time to start another or buy our own fresh sourdough starter.) And remember, your starter isn't fully healthy (and ready to mature) until it's doubled in size within 6 to 8 hours, so keep feeding until it's at this activity level.
Kristen dough
A tip to revive the slow starter faster
If your starter is slow from neglect, you can add some whole grain flour such as rye OR whole wheat for your meals. The minerals and other nutrients present in whole grains promote the growth of your starter, speeding up the fermentation of both bacteria and yeast in the starter. This step will help get your engine ready for use faster, such as turning on the gas. Learn more here: Slow starter? Add some wholemeal flour.
Get everything you need to make your best sourdough bread our Sourdough Shop collection.
Cover photo by Danielle Sykes; food styling by Liz Neily.
