A sourdough starter is often likened to a pet, but unlike a puppy, if you forget to feed it when you’re supposed to, nothing bad will happen. Because even though starters are technically alive, they’re incredibly resilient. Really, a starter is more like a shape-shifting plant — it can be fed daily for maximum activity, the same way you’d water a finicky plant, but it can just as easily go months (months!) in the fridge without a meal, like a cactus in the desert.
If you forgot to feed your starter when you were supposed to (see below for ideal timing), it’s almost certainly going to be OK. Here’s what to do:
First: How frequently do you feed your starter?
Generally, there are two routines you may choose for feeding your sourdough starter:
Twice daily at room temperature:If you’re a regular sourdough baker, the best way to have ripe starter when you need it is to keep your starter on the counter at room temperature and feed it twice daily, about every 12 hours.
Once a week in the fridge:If you are a more casual sourdough baker, it’s easiest to keep your starter in the fridge and feed it once a week. (We recommend leaving it on the counter for a few hours after feeding to start fermenting before returning it to the fridge.) Then, a day or two before you want to bake, give it a couple of feedings at room temperature before using it to bake.
The guidance below applies to both feeding schedules. Please note: If you typically keep your starter at room temperature and aren't going to be able to feed it for an extended period of time —maybe you have a hectic week coming up, or are leaving town for a few days —stick it in the fridge until you're able to return to it. It can last much longer in the fridge without a meal than it can on the counter. Once you get back on a regular schedule, bring it back to room temperature.
Julia A. Reed
If you missed one feeding
Don’t worry — your starter is fine. Just pick back up with your typical routine and your starter will settle in easily. To be safe, give it one or two feedings before you bake with it to make sure it’s at full strength.
If you missed several feedings
Your starter is probably looking a little neglected and acting sluggish. However, it’s almost certainly not dead — it takes a lot to kill a mature sourdough starter! If you store your starter in the fridge, feed your starter once and leave it at room temperature, then monitor its progress over the next 12 hours. (A straight-sided clear container like our Glass Sourdough Crock is perfect for this.) As long as it increases in size over this period of time, it’s still alive. And to get it back up to a healthy and vigorous state, keep feeding it until it doubles in size within 6 to 8 hours. This may take another several feedings and up to a few days.
(Temperature can also affect how quickly starter moves; it will be slower in colder environments and quicker in warmer ones. If you struggle with either of these, a temperature-controlled sourdough home can help regulate your starter’s environment.)
Julia A. Reed
If you missed too many feedings to count (and your starter now has black liquid on top)
That’s still OK! Black liquid on top of your starter looks scary, but in reality, it’s nothing to be concerned about. This thin liquid (called “hooch”) is merely alcohol and water generated by your starter’s wild yeast as it feeds. You can either stir it back into the starter and feed as normal or drain it off and then feed it — the choice is up to you.
Note: Though rare, if your starter has pink or orange streaks, that can be a sign of spoilage. It’s best to throw it out and start again.
As before, resume feedings and keep an eye on your starter’s activity. It may not show any sign of life after the first feeding, or even the first several feedings, but eventually, it should start to bubble and rise. (If it doesn’t, it really is dead — time to start another one or purchase our fresh sourdough starter.) And remember, your starter isn’t back to fully healthy (and ready to bake) until it doubles in size within 6 to 8 hours, so keep feeding until it’s at this level of activity.
Photography by Kristin Teig; food styling by Liz Neily
If your starter is sluggish from neglect, you can add a little whole grain flour like rye or whole wheat to your feedings. The minerals and other food present in whole grains encourage growth in your starter, accelerating fermentation of both the bacteria and the yeast in the starter. This step will help get your starter ready for use more quickly, like revving the gas. Learn more here: Sluggish starter? Add a little whole grain flour.
Pick up everything you need to make your best sourdough bread inour Sourdough Shop collection.
Cover photo by Danielle Sykes; food styling by Liz Neily.
The rule of any kitchen is “When in doubt, throw it out,” but I wouldn't panic and toss your starter if you only missed 1-3 days of feeding. If it's more than 3 days AND you have a warm kitchen, you'll have to make the call based on how well you know your starter.
A starter stored in the fridge can be fed once a week. If you plan to use it often, you can store it for up to two months without feeding. When you want to use the starter again, remove it from the fridge for a few hours, then feed it every 12 hours for 36 hours before you make bread with it.
I wouldn't go more than 24 hours without feeding a very young sourdough starter (it may survive longer than this unfed however you will leave it open to the risk of mold). Mature sourdough starter aged more than 6 months old should be able to survive unfed on the counter for around 3-4 days without any risk of mold.
And if you miss a day or two of feeding (or a week, or two weeks, or...), don't worry. Your starter can almost certainly be revived by feeding it every 12 hours until it's healthy, then putting it back on its regular feeding schedule.
It will be perfectly fine and you do not need to take any special action. Many established starters have lived unused in fridges for weeks and months and have been absolutely fine, working perfectly when next used.
I've never had a refrigerated sourdough go bad on me completely, but it's possible that you can get mold or really nasty stuff growing in an unrefrigerated one if you leave it undisturbed for long enough. I know, because I have left some starters for quite a while.
Don't worry — your starter is fine. Just pick back up with your typical routine and your starter will settle in easily. To be safe, give it one or two feedings before you bake with it to make sure it's at full strength.
If your sourdough starter is obviously moldy, then unfortunately the starter has gone bad and should no longer be used. Mold on sourdough starter will look raised and fuzzy, and can range in color from white, yellow, green, blue or pink spots.
A small change, but not much more is needed. The reduced hydration and smaller carryover will slow fermentation activity. Additionally, you could instead use cooler water or keep your starter a few degrees colder to also slow activity. It's easy to just stick a starter in the fridge when we can't get to a feeding.
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
Over time it might have a greyish liquid start to collect in it, called hooch. It is a natural alcohol that your starter produces, and it just tells you that it is hungry. You can stir it in the next time you feed or pour it off (this is what I do) and then feed as usual.
Part of what makes a starter rise and become bubbly is the yeast. Yeast will become dormant when kept in colder temperatures. If your house is particularly warm (or if you keep your starter in the fridge), it could be sluggish. Try keeping it somewhere warm.
As part of the feeding process, most bakers discard some of their sourdough starter before adding fresh flour and water to the jar. This is done to refresh the acidity levels (think sweet vs. sour smell) and to manage its overall growth in size. This technique is crucial for successful sourdough bread.
A starter stored in the fridge will only require feeding once a week to maintain it. If you use your sourdough starter every day, keep it at room temperature. Follow the feeding instructions above and then leave it at room temperature. You will need to 'feed' it every day (at the same time, if possible).
Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.
Yeast will die if exposed to temps of 60C or above (140F). It is very likely that your sourdough starter will actually die at temps lower than this. Anything above 120F (50C) would be considered too hot for a sourdough starter and will kill the wild yeast if exposed for long periods.
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