Published and reviewed August 4, 2026
Printable starter schedule
7-day sourdough starter feeding schedule in grams
Use this schedule as a consistent starting routine, not a promise that a new starter will be ready in seven days. Temperature, flour, water, and the microorganisms present in your kitchen can change the timeline.
What to remember
- Weigh starter, water, and flour separately; volume measures make ratios inconsistent.
- A burst of activity on days 2–4 can fade. That quiet period is common and is not proof the starter failed.
- Change one variable at a time and mark the starting height after every feed.
- Mold or pink/orange discoloration is a discard signal; ordinary sour or alcoholic aromas are a different observation.
The 7-day schedule
Swipe the table horizontally →
| Day | Keep | Add water | Add flour | Ratio | What to observe |
|---|---|---|---|---|---|
| 1 | — | 20 g | 20 g | New mix | Stir thoroughly and mark the level. Cover loosely. |
| 2 | 20 g | 20 g | 20 g | 1:1:1 | Aroma, bubbles, and any height change; activity may still be minimal. |
| 3 | 20 g | 20 g | 20 g | 1:1:1 | A sudden rise can be a temporary early bloom, not mature performance. |
| 4 | 20 g | 20 g | 20 g | 1:1:1 | Continue even if activity slows. Keep temperature and flour consistent. |
| 5 | 20 g | 40 g | 40 g | 1:2:2 | Use this larger feed only if the starter is consuming 1:1:1 before 24 hours. |
| 6 | 20 g | 40 g | 40 g | 1:2:2 | Record time to peak and whether the rise is repeatable. |
| 7 | 20 g | 40 g | 40 g | 1:2:2 | Assess readiness by repeatable behavior, not by day number. |
Temperature and flour
A moderate, stable room temperature is more useful than chasing maximum warmth. A colder starter generally moves more slowly; an overheated jar can become imbalanced or unsafe. Measure the jar or room rather than placing it against an uncontrolled heat source.
Whole-grain wheat or rye can add nutrients and microbial diversity. If an all-white-flour starter is sluggish, replace part of the flour with whole grain for a few feeds while keeping the total flour weight unchanged.
When to feed more often
Do not feed again merely because a clock says 12 hours. Early in the process, excessive discarding and feeding can dilute a small developing population. First look for a clear peak, loosening texture, or collapse.
Once the starter rises and falls before the next scheduled feed, either shorten the interval or use a larger ratio such as 1:2:2. The ratio describes starter:water:flour by weight.
Readiness checklist
- It rises predictably after feeding for at least several consecutive cycles.
- You can estimate its time to peak at the temperature you normally use.
- The aroma is cleanly sour, fruity, yeasty, or otherwise normal for the culture, with no visible contamination.
- It has enough strength to lift its own structure, not merely produce scattered bubbles.
- You have a backup plan for the first bake: a new starter may still ferment dough slowly.
Frequently asked questions
Is a sourdough starter always ready on day 7?+
No. Seven days is a convenient schedule length, not a biological deadline. Many starters need longer before they rise predictably enough to leaven bread.
What does a 1:2:2 feeding mean in grams?+
It means one part starter, two parts water, and two parts flour by weight. For example: 20 g starter, 40 g water, and 40 g flour.
Should I feed every 12 or 24 hours?+
Begin with a repeatable daily routine, then adjust using the starter’s peak and fall. A warm, mature starter may need a larger feed or a shorter interval than a cool, young starter.