Much like a pet, your sourdough starter is prone to many feeding mistakes. For starters, you can definitely and accidentally overfeed your sourdough starter. But don\u2019t panic, as there\u2019s always a solution to a sourdough problem. Can you overfeed sourdough starter? Can you forget feeding it, too? Here\u2019s what to do if that happens. <\/p>\n
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<\/figure>\n<\/div>\nTable of Contents<\/h2>\nHow Much Should You Feed Your Starter?<\/h2>\n
Making a starter is the easy part, the trickier part is maintaining<\/a><\/strong>, and feeding the starter. You must ensure that the starter is getting enough food, though you might have your own way of feeding it. <\/p>\n You should aim to feed your starter 2 times a day unless you\u2019ve kept it in the fridge. In this case, once a week should be enough. Some sourdough bakers may choose to feed their starters once a day, even if it is stored at room temperature, though baker will have their own way around this. <\/p>\n You will need to measure the ingredients, but generally, you\u2019ll need to add equal parts flour and water while discarding some of the starter.<\/p>\n After the starter has been discarded, you can add another 30g of flour and 30g of water. <\/p>\n Yes, you can end up overfeeding the starter. <\/p>\n Each time you feed the starter, the yeast, and bacteria will have reduced. Feeding your starter too often will risk the population of bacteria completely diminishing until you\u2019re left with flour and water. <\/p>\n If you\u2019ve fed your sourdough starter and it isn\u2019t rising, then perhaps you\u2019re doing something wrong. But don\u2019t throw it away just yet!<\/p>\n If you\u2019ve been feeding your starter regularly, without a successful rise, then perhaps you aren\u2019t giving it enough time to feed on the flour and water. Try to leave it for a few days until you notice some activity, then continue to feed your starter.<\/p>\n However, if the starter was bubbly once upon a time, but had stopped all of a sudden, then perhaps you haven\u2019t been feeding it enough. <\/p>\n The temperature of your kitchen plays an important role in the development of your starter. If you\u2019ve decided to keep your starter in the fridge, then it\u2019ll rise slowly, and require less feeding. If you keep the starter at room temperature, then you might have to feed it 2-3 times a day. <\/p>\n The ideal temperature for your starter<\/a><\/strong> is around 70 degrees F. Though if you live in a hot climate, then it might be a tad hotter for your starter, which might cause your sourdough starters to rise and develop more quicker. <\/p>\n On the other hand, if you\u2019re making your starter in the winter, and the kitchen isn\u2019t warm enough, then you can wrap the jar with a kitchen cloth to keep it warm.<\/p>\n When making and maintaining a sourdough starter, you\u2019ll only need two ingredients: flour and water. <\/p>\n You should try to use filtered water for the starter. And it\u2019s best to use unbleached whole wheat flour, or combined it with all-purpose flour.<\/p>\n Feeding your starter too much can risk killing the bacteria<\/a>, meaning that you\u2019re left with what you started \u2013 flour and water. <\/p>\n An overfed starter will not be bubbly or rise, as you\u2019ve been adding more flour and water, which doesn\u2019t give the bacteria enough time to eat.<\/p>\nCan You Overfeed Your Sourdough Starter?<\/h2>\n
Why Won\u2019t My Sourdough Starter Rise?<\/h2>\n
What Is The Ideal Starter Temperature?<\/h2>\n
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<\/figure>\n<\/div>\nIngredients For Sourdough Starter <\/h2>\n
What Happens If You Forget To Feed Your Starter?<\/h2>\n
Overfeeding The Starter<\/h2>\n