Sourdough Starter Feeding Tracker – Online Reminder & Log

At room temperature (68-75°F / 20-24°C), feed your starter every 12-24 hours. In warmer environments, you may need to feed every 8-12 hours. If stored in the refrigerator, feed once every 7-10 days. Use this tracker to set your preferred interval and never miss a feeding!

The ratio represents Starter : Flour : Water by weight. For example, 1:1:1 means equal parts starter, flour, and water (e.g., 50g each). A 1:2:2 ratio uses twice as much flour and water as starter — this results in a slower fermentation, ideal for overnight feeds. A 1:5:5 ratio is great for long intervals (12-16 hours) between feedings.

Yes! Refrigerating your starter slows down fermentation dramatically. Feed it, let it sit at room temperature for 1-2 hours to begin fermenting, then place it in the fridge. You'll only need to feed it once every 7-10 days. When you're ready to bake, take it out, feed it 2-3 times at room temperature to revive its strength before using.

Don't panic! Sourdough starters are surprisingly resilient. If you miss a feeding by a few hours, simply feed it as soon as you can. If a dark liquid (called "hooch") forms on top, that's alcohol — a sign your starter is hungry. You can either pour it off or stir it back in, then feed as normal. After 1-2 feedings, your starter should bounce right back. This tracker helps you avoid missed feedings with visual reminders!

A healthy starter should: (1) Double in volume within 4-8 hours after feeding. (2) Show plenty of bubbles on the surface and throughout. (3) Have a pleasant, tangy, slightly yeasty aroma — not acetone or overly sour. (4) Pass the "float test": drop a small spoonful into water — if it floats, it's ready! Track your feedings and note observations in the log to identify patterns over time.

Rye flour is often considered the best — it ferments vigorously and attracts wild yeast. Whole wheat flour is another excellent choice, rich in nutrients. All-purpose or bread flour works perfectly fine for daily maintenance. Many bakers use a blend (e.g., 50% all-purpose + 50% rye). Experiment and use the log in this tracker to see which flour gives you the best activity!