The ratio of starter you add to flour and water when feeding your starter has a lot to do with what happens next. So does the type of flour you’re feeding, the ambient room temperature, the strength of your starter and more. That’s why sourdough can seem so complicated, there are a TON of variables.

I’ve found by slowly learning more about the many variables , the better understanding I have about the nature of sourdough starters and the overall process of baking with wild yeast. Sourdough starter feeding ratios are just one of the many factors that will affect the outcome. It’s worth diving into.

In this video I show you how I feed my sourdough starter and how I use sourdough starter ratios to decide how too feed my starter based on when I want to bake with it.

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