Why Your Sourdough Starter Feels Unpredictable

If you’ve ever wondered why your sourdough starter feels unpredictable—you feed it, but sometimes it’s too runny…sometimes it’s too stiff…and sometimes it just feels off—this post is for you.

Most home bakers don’t struggle because they’re “bad at sourdough.” They struggle because no one ever explained how starter thickness affects everything.

No one tells you:

• how thick it should be

• how thick it could be

• or how to adjust it for your kitchen instead of following rigid rules that don’t fit real life

  
  

So let’s talk about that.

In this post, I’m going to walk you through three very common sourdough starter feeding ratios—a standard starter, a thick starter, and a thin starter—and explain exactly what each one:

• looks like

• feels like

• and is best used for

By the end, you’ll understand how to adjust your starter with confidence instead of guessing.

First—What Is a Sourdough Starter?

Before we talk about feeding, let’s take a quick step back.

A sourdough starter is simply a living culture of wild yeast and beneficial bacteria. It’s what naturally leavens your bread and supports gut health.

These organisms eat the flour. As they eat, they produce gas. And that gas is what makes your bread rise.

So when we feed a starter, we’re not just “keeping it alive.” We’re actively controlling:

• its strength

• how fast it ferments

• its flavor

• and how acidic it becomes

That’s why how you feed your starter—not just when—matters so much.

“My Starter Is Alive… So Why Is My Bread Inconsistent?”

I hear this all the time:

And most of the time, the issue isn’t your starter at all.

It’s the feeding ratio—and more specifically, the thickness of your starter.

What Feeding Ratios Actually Mean

When I say a ratio like 1:1:1, I’m talking about:

• starter

• flour

• water

The amount of water compared to the flour determines how thick or thin your starter is. And that thickness controls how fast it ferments.

Before feeding, always take a moment to look at your starter:

• If it’s already very thin, you’ll want to feed it thicker

• If it’s already very thick, a thinner feed might be enough

There’s no one-size-fits-all rule. You’re responding to what you see.

Let’s walk through three common ratios.

The Standard Ratio: 1:1:1

This is the most common feeding ratio—equal parts starter, flour, and water.

In this example, I started with a very hungry starter. It had been sitting out for about two days and was running right off the spatula—very loose.

I fed it:

• 50 grams starter

• 50 grams water

• 50 grams flour

After mixing, it was thicker than before, but still glossy and runny—very much like pancake batter.

This is what I call the starting point.

If you’re unsure what your starter needs, this is a safe place to begin.

If this starter doubles within 3–4 hours, this thickness works well for your kitchen.

From here, you can decide whether you need more flour or more water next time.

The Thick (Stiff) Starter: 1:2:1

Next, let’s look at a thicker ratio:

• 1 part starter

• 2 parts flour

• 1 part water

So with 50 grams of starter, that looks like:

• 50 grams water

• 100 grams flour

When you mix this, you’ll notice right away—it’s almost dough-like.

It’s:

• dull instead of glossy

• scoopable

• not dripping at all

This is called a stiff starter.

Why Use a Thick Starter?

Thicker starters ferment much more slowly. They stay milder and don’t become acidic as quickly because there’s more food available.

This can be really helpful if:

• you’re not baking for a while

• you’re going on vacation

• or your starter tends to peak too fast

Feeding thick gives your starter more staying power.

My Preferred Everyday Starter: 1:1:0.75

Finally, let’s talk about what I use most often.

This ratio is:

• 1 part starter

• 1 part flour

• about ¾ part water

So instead of 50 grams of water, I use closer to 37–38 grams.

This creates a starter that is:

• thicker than pancake batter

• closer to yogurt or a soft paste

• glossy but not runny

It doesn’t fall off the spatula, but it’s not stiff either.

This thickness:

• slows fermentation just enough

• makes your starter more forgiving

• and almost always doubles within 3–4 hours

If your starter:

• peaks too fast

• collapses quickly

• or feels unpredictable

This ratio can be a game changer.

So… Which Ratio Is “Right”?

None of these ratios are right or wrong. They’re simply tools.

• Thicker starters ferment slower and stay mild

• Thinner starters ferment faster and become more acidic

• Standard starters are a neutral middle ground

What matters most is that your starter:

• looks alive

• smells pleasant

• and rises

You’re not watching the clock. You’re watching texture, growth, and smell.

A Final Reminder (Especially If This Feels Overwhelming)

If sourdough has ever felt overwhelming, I want you to hear this:

You don’t need more rules. You just need to understand what you’re doing.

Once you know how to adjust your starter, confidence follows. And confidence changes how you bake.

Sourdough isn’t about perfection. It’s about learning a living process—and trusting yourself in it.

Thanks for being here.

Talk soon,

Sandra