Daily Sourdough feeding

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Daily sourdough starter feeding ratios for those who live in high altitude and low humidity climates. This will guarantee your starter to be active, strong, and bubbly.

I go over in detail how to make a sourdough starter from scratch here. There you will learn the process to start your very own sourdough starter. No matter where you live, the process to start the starter is the same! But your daily feeding ratios will be different depending on your climate.

I live in northern Utah, which is high altitude, low air pressure, and low humidity. All those things factor into making a sourdough starter. For my climate, feeding a starter with less starter and more flour and water ratios are perfect. That is what these daily feedings will reflect.

Because of the lower air pressure, thin air, it increases the fermentation process of your sourdough. Using more flour to decrease the fermentation times is optimal here. Flour creates structural support in your sourdough.

Adding the right amount of water is also imperative. You will be increasing the water due to the dry air. The flour will be drier and because of the low humidity the water will evaporate faster during mixing and fermentation.

This daily feeding ratio has been perfected for these climate conditions! You don’t have to worry about increasing or decreasing ratios, I have done all that work for you. All you have to do is try out the sourdough bread recipe and let me know how it worked for you.

Homemade Sourdough Granola

Buttermilk Sourdough Pancakes

Before you feed your sourdough starter you have what is called “discard”. That is the inactive portion of your starter. It is considered inactive because it has not been fed. You feed it by giving it the portioned out water and flour ratios. There are plenty of ways to use your discard! The recipes above can be made with discard or active (fed) starter.

I like to keep a mason jar full of discard because I use it in my cooking daily. It adds great gut-health benefits to any recipes you throw it in.

I store my sourdough starter in a glass jar with a lid covering it loosely on in the fridge. I feed my starter at least weekly. The remainder I don’t use remains in the fridge. There are several different methods you can use to store your starter. This feeding ratio calls for 35g starter. You can store that amount exactly and feed it every time. That is great if you don’t want to store a bigger container and if you don’t want to have lots of discard on hand.