A sourdough starter is often likened to a pet, but unlike a puppy, if you forget to feed it when you’re supposed to, nothing bad will happen. Because even though starters are technically alive, they’re incredibly resilient. Really, a starter is more like a shape-shifting plant — it can be fed daily for maximum activity, the same way you’d water a finicky plant, but it can just as easily go months (months!) in the fridge without a meal, like a cactus in the desert.
If you forgot to feed your starter when you were supposed to (see below for ideal timing), it’s almost certainly going to be OK. Here’s what to do:
First: How frequently do you feed your starter?
Generally, there are two routines you may choose for feeding your sourdough starter:
Twice daily at room temperature:If you’re a regular sourdough baker, the best way to have ripe starter when you need it is to keep your starter on the counter at room temperature and feed it twice daily, about every 12 hours.
Once a week in the fridge:If you are a more casual sourdough baker, it’s easiest to keep your 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 fermenting before returning it to the fridge.) Then, a day or two before you want to bake, give it a couple of feedings at room temperature before using it to bake.
The guidance below applies to both feeding schedules. Please note: If you typically keep your starter at room temperature and aren't going to be able to feed it for an extended period of time —maybe you have a hectic week coming up, or are leaving town for a few days —stick it in the fridge until you're able to return to it. It can last much longer in the fridge without a meal than it can on the counter. Once you get back on a regular schedule, bring it back to room temperature.
Julia A. Reed
If you missed one feeding
Don’t worry — your starter is fine. Just pick back up with your typical routine and your starter will settle in easily. To be safe, give it one or two feedings before you bake with it to make sure it’s at full strength.
If you missed several feedings
Your starter is probably looking a little neglected and acting sluggish. However, it’s almost certainly not dead — it takes a lot to kill a mature sourdough starter! If you store your starter in the fridge, feed your starter once and leave it at room temperature, then monitor its progress over the next 12 hours. (A straight-sided clear container like our Glass Sourdough Crock is perfect for this.) As long as it increases in size over this period of time, it’s still alive. And to get it back up to a healthy and vigorous state, keep feeding it until it doubles in size within 6 to 8 hours. This may take another several feedings and up to a few days.
(Temperature can also affect how quickly starter moves; it will be slower in colder environments and quicker in warmer ones. If you struggle with either of these, a temperature-controlled sourdough home can help regulate your starter’s environment.)
Julia A. Reed
If you missed too many feedings to count (and your starter now has black liquid on top)
That’s still OK! Black liquid on top of your starter looks scary, but in reality, it’s nothing to be concerned about. This thin liquid (called “hooch”) is merely alcohol and water generated by your starter’s wild yeast as it feeds. You can either stir it back into the starter and feed as normal or drain it off and then feed it — the choice is up to you.
Note: Though rare, if your starter has pink or orange streaks, that can be a sign of spoilage. It’s best to throw it out and start again.
As before, resume feedings and keep an eye on your starter’s activity. It may not show any sign of life after the first feeding, or even the first several feedings, but eventually, it should start to bubble and rise. (If it doesn’t, it really is dead — time to start another one or purchase our fresh sourdough starter.) And remember, your starter isn’t back to fully healthy (and ready to bake) until it doubles in size within 6 to 8 hours, so keep feeding until it’s at this level of activity.
Photography by Kristin Teig; food styling by Liz Neily
If your starter is sluggish from neglect, you can add a little whole grain flour like rye or whole wheat to your feedings. The minerals and other food present in whole grains encourage growth in your starter, accelerating fermentation of both the bacteria and the yeast in the starter. This step will help get your starter ready for use more quickly, like revving the gas. Learn more here: Sluggish starter? Add a little whole grain flour.
Pick up everything you need to make your best sourdough bread inour Sourdough Shop collection.
Cover photo by Danielle Sykes; food styling by Liz Neily.
The rule of any kitchen is “When in doubt, throw it out,” but I wouldn't panic and toss your starter if you only missed 1-3 days of feeding. If it's more than 3 days AND you have a warm kitchen, you'll have to make the call based on how well you know your starter.
A starter stored in the fridge can be fed once a week. If you plan to use it often, you can store it for up to two months without feeding. When you want to use the starter again, remove it from the fridge for a few hours, then feed it every 12 hours for 36 hours before you make bread with it.
I wouldn't go more than 24 hours without feeding a very young sourdough starter (it may survive longer than this unfed however you will leave it open to the risk of mold). Mature sourdough starter aged more than 6 months old should be able to survive unfed on the counter for around 3-4 days without any risk of mold.
For most home bakers, daily feeding is impractical; so you'll need to store your starter in the refrigerator and feed it once a week. Take the starter out of the fridge. If you're feeding it weekly, it will probably appear a bit frothy.
Yeast dies at 140°F, and it's likely that your sourdough starter will suffer at temperatures even lower than that. It's best to maintain your starter at comfortable room temperature (around 70°F), though a little higher or lower won't hurt anything.
Let your starter rest at warm room temperature for 12 hours
Your starter will wake up more quickly than it might have. Despite showing absolutely no activity at all after its first feeding (and 12-hour rest), once I gave the starter a second feeding it just about doubled within 5 hours.
Don't worry — everything will be just fine. A sourdough starter is often likened to a pet, but unlike a puppy, if you forget to feed it when you're supposed to, nothing bad will happen. Because even though starters are technically alive, they're incredibly resilient.
Over time it might have a greyish liquid start to collect in it, called hooch. It is a natural alcohol that your starter produces, and it just tells you that it is hungry.
It will thrive until it runs out of food (flour and water) to eat.Then it will die. As long as you keep it fed, it will be fine. In fact, it is recommended that you keep it out of the fridge and feed it for three days before making bread.
Storing sourdough starter in the fridge is the best way to prevent it from going bad, especially with long periods between feeding. Or, you can dehydrate sourdough starter to keep it alive for extended periods of time (up to a year or longer) without needing to feed it at all.
Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
stir your starter in between feedings - try stirring it twice in between feedings and really give it a chance to get oxygen into the mix. This will help to activate your starter without too much effort.
I like to feed once in the morning at around 9:00 a.m. and once at night at around 9:00 p.m. This isn't a super strict schedule, sometimes I feed a little earlier and sometimes a little later, but generally, I like to keep to those times.
Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.
Begin by discarding all but 1/2 cup of the old starter. Then, feed the remaining starter with fresh flour and water. The feeding ratio should ideally be 1:1:1 (starter:flour:water). Leave the mixture at room temperature until it becomes bubbly and active, which usually takes about a day.
Daily Feeding: If you maintain your starter at room temperature (around 70-75°F or 21-24°C) and want it to be ready for baking within a day or two, daily feedings are recommended. Discard a portion of the starter and feed it with fresh flour and water every 24 hours.
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
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