Sourdough Starter Maintenance & Health

There’s something magical about a healthy sourdough starter — the bubbles, the tangy aroma, the way it comes alive when it’s at its peak. Whether you’re brand new to sourdough or have been baking for years, understanding your starter’s health is the key to consistent, beautiful loaves.

In this post, I’ll walk you through everything you need to know to keep your sourdough starter strong — from how often to feed it, to what flours help it thrive, and how to recognize when something’s gone wrong.

(This post may contain affiliate links — which means I earn a small commission if you purchase through them, at no extra cost to you. I only share products I genuinely love and use in my own kitchen.)

🕰️ How Often to Feed Your Starter

The biggest question I get is: “How often should I feed my starter? "The answer depends on your kitchen temperature and how often you bake.

Here’s a simple guide:  

Feeding Guide Based on Room Temperature:

• Below 70°F 

  • Feed every 24 hours

  • Slower fermentation — your starter will rest longer between feeds 

• 70–75°F 

  • Feed every 12–18 hours 

  • Ideal range for most kitchens 

• 76–80°F 

  • Feed every 8–12 hours 

  • Warmer temps = faster fermentation; watch for early peaks 

If you bake daily, you can leave your starter at room temperature and feed it consistently. If you bake only a few times a week, store it in the fridge between bakes. Just pull it out 24 hours before you plan to bake, let it warm up, and give it a good feeling.

💡 Pro tip: Use filtered or bottled water if your tap water contains chlorine — it can slow down or harm your starter. (filtered water pitcher) 

🌾 Choosing the Right Flour

The flour you use has a huge impact on your starter’s health. When building or maintaining one, start with nutrient-rich options that encourage yeast and bacteria growth.

Best flours for feeding:

• Whole rye flour – Jumpstarts activity because it’s full of natural sugars and minerals. 

• Whole wheat flour – Adds flavor and strength. 

• Unbleached all-purpose flour – Great for maintenance once your starter is mature. 

If you’re creating a new starter from scratch, I highly recommend starting with rye flour for the first few days — you’ll notice activity much sooner. Once it’s doubling consistently, you can switch to white or whole wheat flour for ongoing feedings.

🛒 (organic rye flour and unbleached all-purpose flour) 

💪 Signs of a Healthy Starter

A healthy starter is full of life and smells pleasantly tangy — like yogurt, apples, or slightly sweet bread dough. You’ll know it’s strong when:

• It doubles (or even triples) in size within 6–8 hours of feeding. 

• It’s full of small, even bubbles throughout. 

• It has a light, spongy texture when you stir it. 

• It passes the “float test” — a small spoonful floats in water (a good sign it’s well-aerated). 

A thriving starter should feel predictable — you feed it, it rises, and it’s ready right on time. If you keep your feed ratios consistent and note the temperature in your kitchen, you’ll start to learn your starter’s unique rhythm. 

⚠️ Signs of a Bad Starter

Every baker eventually runs into a starter that looks or smells… off. Don’t panic — most issues can be fixed!

🚫 When to discard your starter:

• You see mold — fuzzy patches in white, green, black, or pink. 

• There’s a pink or orange tinge in the mixture. 

• It smells rotten or putrid, not just sour. 

• There’s a layer of liquid (“hooch”) that smells harsh and hasn’t been stirred back in for several days. 

If you see mold or discoloration, toss the entire starter and sanitize your jar before starting fresh.

If your starter just looks sluggish (but smells okay), give it a few feedings at room temperature with whole-grain flour — often that’s all it needs to bounce back. 

🌤️ Keeping a Happy, Predictable Starter

Here’s my personal feeding rhythm that keeps Frodough (my starter!) happy and reliable:

1. Keep the jar clean. Scrape down the sides after feeding so no dried bits accumulate. 

2. Feed consistently. Stick to the same flour blend and ratio so the microbes stay balanced. 

3. Watch the environment. Use a warm spot (like the oven with the light on) if your kitchen runs cool. 

4. Log your feeds. Note the time, flour type, and temperature so you learn how your starter behaves. 

The more consistent you are, the more predictable your results will be. Your starter will reward you with energy, rise, and flavor every single time you bake. 

❤️ Final Thoughts

A healthy starter is the heart of every sourdough bake. With a little attention and consistency, yours will thrive for years — and become a living link to every loaf you make.

If you’re new to sourdough, remember: it’s okay to make mistakes. The starter teaches you patience and rhythm. And once you understand its language — the bubbles, the scent, the timing — you’ll never have to guess again.

If you found this helpful, make sure to bookmark it or share it with a friend who’s just starting their sourdough journey. And if you’d like to see my full baking week (how I scale my starter for market bakes), you can read that post here.

Happy baking,

Jenny – Bread & More