Schedules
Once-a-Week Sourdough Starter Feeding Schedule
Fridge maintenance for bakers who only mix on weekends — wake-up feeds that actually work.
For weekly baking, store starter in the fridge and feed at least weekly; give 1–2 room-temperature feedings before mix day so the culture peaks strongly.
Weekly rhythm
| Day | Action |
|---|---|
| Bake day −2 | Remove from fridge; feed 1:3:3 or 1:5:5 |
| Bake day −1 | Feed again; aim for predictable peak |
| Bake day | Mix at peak; return remainder to fridge after feeding |
| Midweek (optional) | Quick fridge feed if it looks hungry |
Signs you need more wake-up feeds
Slow doubling, harsh acetone smell, or dense loaves after long fridge naps — add an extra feeding before dough day.
Buffer strategies
Build buffers into the stages that tolerate cold: shaped final proof and, carefully, bulk. The fridge is a pause button, not a punishment. If life interrupts, chill earlier while dough still has strength.
Adapting the template
Treat every timetable as a draft for ~72–75°F. Shift earlier in summer, later in winter, and always confirm with dough feel. Your best schedule is the one you can repeat on a normal week.
One thing to remember
Steam early, brown later — that sequence solves more crust problems than new cookware.
Pivot options
Always keep a focaccia/pizza exit ramp if bulk overshoots. A flexible plan reduces wasted dough and stress.
Cold-proof buffer
When unsure, shape a little early and use the fridge. Most home bakers underuse cold proof as a schedule tool.
Field notes
Treat this topic as a checkpoint inside a full bake, not a standalone trick that overrides fermentation. Document one success in enough detail that you could hand the notes to a friend and they could reproduce it. Keep salt around 2%, know your dough temperature, and judge readiness with rise and feel before you invent exotic fixes. A schedule you can keep beats a perfect schedule you abandon on Thursday.
Also useful: weigh everything, preheat longer than you think, and cool fully before you judge crumb quality. Those three habits make every other tip more reliable.
Frequently asked questions
Feed without baking?
Yes weekly — discard or make crackers.
Can I go two weeks?
Often yes if healthy; wake up with two feedings.
Lid tight in fridge?
Loose lid or lightly sealed to avoid pressure buildup.
SourdoughAI can remind you about weekly feeds so the jar doesn't become science experiments.