Guides · Updated 23 October 2026
Sourdough feeding schedule
A starter does not need constant attention. Choose the schedule that matches how often you bake. Temperatures below are room temperature around 24–26 °C; in a cooler kitchen everything takes longer.
1. Daily baker: on the counter
Feed once or twice a day at 1:2:2 or 1:5:5. Use the starter for dough when it has roughly doubled and the top is still domed, usually 4 to 10 hours after feeding depending on ratio and temperature.
2. Occasional baker: in the fridge
Feed, leave at room temperature for 1 to 2 hours, then refrigerate. Feed once a week. One or two days before baking, take it out and give it one or two room-temperature feeds so it is lively again.
3. Weekend baker timeline
| When | Step |
|---|---|
| Friday 21:00 | Take starter from fridge, feed 1:5:5 for a slow overnight rise. |
| Saturday 08:00 | Starter peaked. Mix dough, rest 30–60 min, add salt. |
| Saturday 09:00–13:00 | Bulk ferment with 3–4 sets of stretch and folds in the first 2 hours. |
| Saturday 13:00 | Pre-shape, rest 20 min, shape, into a floured basket. |
| Saturday evening | Refrigerate overnight (8–16 h). |
| Sunday morning | Bake straight from the fridge. Feed the starter and return it to the fridge. |
Need exact grams? Use the feeding calculator.
Tools for this guide
Hydration calculator · Baker's percentage calculator · Starter feeding calculator