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Fluffy Sourdough Bread & Sourdough Starter Feeding Schedule

Fluffy Sourdough Bread & Sourdough Starter Feeding Schedule

No yeast Sourdough recipe with detailed schedule for feeding your starter

No yeast Sourdough recipe with detailed schedule for feeding your starter

The ultimate fermentation experiment for me was to make sourdough bread using only starter, and that starter had to be built from scratch using wild yeast captured in my Berlin kitchen. Honestly, I had no clue what I was getting into when it came to making and maintaining a starter!

My sourdough bread journey started by researching all the different ways to build a starter and I ended up reading tons, and I mean tons of articles about how to do this. In the end, I went with Cultures for Health because it seemed the easiest to handle, I’ve had bad luck with fermentation in the past, and my scale ran out of batteries, so I needed a recipe that was based on volume rather than weight. Building a starter was going to take up a full week of my life: measuring and feeding my sourdough starter on a strict schedule. What I learnt after this week was that if you are thinking about getting a pet or having a baby, make a starter first and see how you feel! Haha, all jokes aside it is a lot of work, but well worth it!

The starter recipe I used can be found here →

No yeast Sourdough recipe with detailed schedule for feeding your starter

Once you have your starter, it’s pretty easy to maintain. If I’m not baking regularly, I store about 2 tbsp of the starter in a sterile glass jar in the fridge and feed it every seven days. Once the starter is fed, I keep it on the counter for about four hours, or until it’s bubbly. Then screw on the lid and pop back in the fridge.  I have yet to leave it alone for more than a week. When the day comes where it will be longer than a week, I will try drying it out.

Easy Sourdough Recipe

It may seem intimidating at the start, but with a schedule and patience, baking a sourdough loaf from scratch is pretty straightforward.

After three months and a dozen loaves of bread later I am finally happy with my whole wheat flour to white flour to starter ratio. To make the perfect fluffy sandwich style sourdough loaf, I like to feed my starter at least four times before kneading. We have also experimented with scoring the top of the loaf as it proofs and leaving it unscored. We like a dense bread and like it better when the top isn’t scored.

You need quite a lot of starter to make the dough so my feeding schedule is designed to build up to roughly 2.5+ cups of starter. I have also tried to minimise the amount of starter that will be thrown away.

The feeding & baking schedule I follow looks like this:

• Day 1 morning: 1 tbsp starter, 1 tbsp filtered water, just under 2 tbsp whole wheat flour
• Day 1 evening: 2 tbsp starter, 2 tbsp filtered water, just under 4 tbsp white flour
• Day 2 morning: 1/4 cup starter, 1/4 cup filtered water, just under 1/2 cup flour
• Day 2 evening: 1/2 cup starter, 1/2 cup filtered water, just under 1 cup flour
• Day 3 morning: 1 cup starter, 1 cup filtered water, just under 2 cups flour
• Day 3 afternoon: 1 cup starter, 1 cup filtered water, just under 2 cups flour
• Day 3 evening: Make the dough (see recipe at the bottom) & transfer 2 tbsp of starter into a sterile jar and pop it in the fridge for another day.
• Day 4 morning: Bake bread (see recipe at the bottom)

This schedule is ideal if you work during the day allowing you to feed the starter around breakfast time and dinner time. The feeding should take around 10 minutes (more if you are messy – warning starter is sticky stuff and a bit of work to clean). In the last few feeds you will be throwing away quite a bit of the starter, but fear not! You can use the discarded starter for muffins or pizza dough or give it away to a friend in need of some starter.

See Also
Egg-free cakes roundup

No yeast Sourdough recipe with detailed schedule for feeding your starter

Sourdough: the work is worth it

Before we started to eat sourdough bread I never really ate bread. I always found it heavy and not filling. There is something about this bread that is both satisfying, meaning I’m not hungry an hour later (like with pancakes), and it doesn’t sit heavy in my stomach. We eat sourdough bread almost every day whether as an open face sandwich or when it gets a little older and harder we turn it into Panzanella or croutons for soup.

In Germany, there is a tradition called Abendbrot where you have bread with cold cuts and cheese for dinner. I was never an Abendbrot fan because it always felt so empty as a meal, but since we started making sourdough things have changed, and I seem to be becoming more and more German!

No yeast Sourdough recipe with detailed schedule for feeding your starter

Fluffy Sourdough Bread 

  • Author: Kortney
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 12 hours 55 minutes
  • Yield: 2 loaves 1x


This recipe has been adapted from the one found on the Cultures for Health website.



  • 2 1/3 cups Starter (fed at least four times)
  • 1 cup Filtered Water
  • 1 1/3 cup All Purpose Flour
  • 2 cups Whole Wheat Flour
  • 1 scant tbsp Sea Salt
  • Coconut oil or ghee or an oil that can withstand high heat


  • Mixing bowl, 2 loaf pans, 2 tea towels, meat thermometer


  1. Oil your loaf pans – a light coating will do.
  2. Mix all your ingredients – this will be quite sticky and depends on how liquid your starter is. If the starter is not very liquid, you may want to add a little more water (no more than 1/2 cup).
  3. Turn your dough onto a lightly floured surface and knead for twenty minutes or until it passes the windowpane test, which is when you can take some dough between your hands, stretch it until it is almost paper thin and light can pass through. This will most likely not happen before 20 minutes of kneading. Note it takes about 10 minutes to start feeling a change in the dough’s consistency as it becomes more elastic.
  4. Once your dough passes the windowpane test, divide it in two and place each piece into the oiled loaf pans. If you want a very bubbly loaf, score the top of the loaf diagonally three times. For a dense loaf leave as is.
  5. Lightly cover the pans with the tea towels and let them proof on the counter for 8 to 12 hours. The dough will triple to quadruple in size.
  6. Once bread has proofed, preheat your oven to 400°.
  7. Bake each loaf separately for 30 to 35 minutes. To check if it is done place a thermometer in the bottom of the loaf – it is done at 205°-210°.
  8. Let cool on a cooling rack.


I used this recipe to build my starter.

  • Category: Bread
  • Cuisine: Bread


  • Serving Size: 1

No yeast Sourdough recipe with detailed schedule for feeding your starter

Need help building your starter? Try Whole Wheat Sourdough Starter instead!

(affiliate link)

View Comments (16)
  • I LOVE sourdough!! I am excited to try this because it’s my fave and I have never known how to make it. Thanks for sharing!

  • I will have to try this! We’ve had the same starter for almost a year. It’s been life changing for me too as I rarely ate bread before eating sourdough. I remember the smell and eating it thinking my tummy would hate it but nope and kept eating and weeks later still waited for my body to say nope enough is enough but nope. Gotta say the 5lb weight shift and lake of abs since last December has been worth it eating all the bread, lol. Our schedule is different but also more starter than some sourdough. We keep the starter in the fridge, remove it and do equal parts flour, water, starter. About 12 hours later do the same thing, then 12 hours after remove our starter and place in a sealed jar in the fridge, sometimes multiple for friends and family and then make the dough. We have been doing a double rise as that seems to do better for me. So let it sit at room temp for about 3-4 hours and then shape it and let it rise another 3-4 hours before baking. We’ve played with different flours but some like bread flour while making it fluffier my tummy can tell the difference.
    Again can’t wait to try yours. Also I must know where you got that pan!!

  • what a fun project – I have only worked with starters that someone gifted to me, but there was still feeding. 🙂 sourdough is most definitely worth it!

    • Hey Misty,
      I use German Type 550 flour. I looked it up and it is equivalent to all-purpose flour – so I would say you can use plain all purpose flour. Do you already have a starter?

  • Hi I’ve been trying and making all sorts of sourdough but out of 10 times I only get 3 success..
    may I know if I use all breadflour in this recipe is there any changes I need to make to the liquid?

    • Hi Mae,

      I only have experience with using all purpose or whole wheat flour, so I am not sure how the extra changes with breadhflour. I would start by using the proportions provided and if it seems way to liquid add some more flour during the kneading process – very little by little. The dough is soft but not runny.

      I hope this helps, so sorry I couldn’t give you a more concrete answer.


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