Sourdough Feeding Chart

The following schedule is a guide for starting a starter from scratch.

During this process the starter should be held at 70 to 75 F to encourage fermentation.

A mature culture will be able to multiply 2 to 3 times in volume every 8 to 10 hours.

Schedule	Flour	Water	Starter	Time Before Next Feeding
*Day One AM	1 lb Whole Wheat Flour 1 lb Bread Flour	2 lbs		24 hours
Day Two AM	1 lb Bread Flour	1 lb	1 lb	6-8 hours
Day Two PM	1 lb Bread Flour	1 lb	1 lb	16 hours
Day Three AM	1 lb Bread Flour	1 lb	1 lb	6-8 hours
Day Three PM	1 lb Bread Flour	1 lb	1 lb	16 hours
Day Four AM	1 lb Bread Flour	1 lb	1 lb	6-8 hours
Day Four PM	1 lb Bread Flour	1 lb	14 oz	16 hours
Day Five AM	1 lb Bread Flour	1 lb	14 oz	6-8 hours
Day Five PM	1 lb Bread Flour	1 lb	14 oz	16 hours
All additional days AM	1 lb Bread Flour	1 lb	14 oz	6-8 hours
All additional days PM	1 lb Bread Flour	1 lb	14 oz	16 hours

* Add 1/2 oz of malt to the first feeding to help the initial fermentation process.

If you choose to freeze the starter, not recommended but doable follow these guidelines

• After freezing thaw at room temperature until the starter reaches a temperature of 70∞F.


• Then add 5% whole wheat flour and .5% malt.
• Restart your two-a-day feeding schedule in 6 to 8 hours following the day five schedule.