Feed your starter perfectly every time.
A sourdough starter is a symbiotic culture of wild yeast and lactic acid bacteria (LAB), maintained through regular feedings of flour and water. The feeding ratio determines how long until the starter peaks (doubles in size). 1:1:1 (starter:flour:water by weight) peaks in 4-6 hours — good for daily baking. 1:2:2 peaks in 6-8 hours — the most common maintenance ratio. 1:5:5 peaks in 10-14 hours — use before refrigerating for weekly maintenance. A healthy starter should double in 4-8 hours at 24°C, have a pleasant tangy smell, and show many bubbles. Discard excess before feeding to maintain manageable quantities. Use discard in pancakes, waffles, crackers, and pizza dough. Whole wheat and rye flours ferment faster than white flour due to higher mineral and enzyme content. Keep starter at 24-27°C for optimal activity. Below 20°C, fermentation slows dramatically; above 30°C, harmful bacteria can dominate.