Peak-to-Peak Feeding Explained: How to Time Your Sourdough Starter for Maximum Strength

Peak-to-peak feeding is one of the fastest ways to make a sourdough starter stronger, less acidic, and more predictable—especially if your starter has been sluggish, overly sour, or “rising… kind of.”

In plain English: you feed your starter right when it hits peak rise, then feed it again at the next peak. You’re basically training it like an athlete: consistent reps, timed perfectly.

In this guide, you’ll learn:

• What “peak” actually looks like (and how to spot it)
• Peak-to-peak feeding step-by-step (with ratios)
• Real-life schedules that work
• How to tell it’s working (and fix common issues)

What Is Peak-to-Peak Feeding?

Peak-to-peak feeding means feeding your starter at its maximum height—the moment it’s fully expanded and most active—then repeating at the next peak.

Unlike “feed once a day,” this method isn’t based on the clock. It’s based on your starter’s behavior.

When you feed at peak, you:

• Keep yeast populations high
• Prevent excessive acidity from building up
• Improve fermentation power (how reliably it raises dough)

Why Peak Feeding Works So Well

A sourdough starter is a living culture of wild yeast + lactic acid bacteria. Their balance shifts depending on how you feed and when.

When a starter sits too long after peaking, it starts to:

• Collapse
• Become increasingly acidic
• Run out of food

That environment favors more acid-tolerant bacteria than yeast. The result is often a starter that:

• Smells sharply sour
• Rises less
• Ferments dough more slowly

Peak-to-peak feeding fixes this by keeping the culture in a “growth phase” more often.

Peak-to-peak feeding is especially useful if:

• Your starter takes forever to rise
• It peaks then collapses quickly
• It smells like nail polish/solvent (too hungry)
• Your bread is dense despite long fermentation
• You’re rebuilding a refrigerated or neglected starter

What Does “Peak” Look Like?

Peak is not a time—it’s a moment.

A starter at peak typically shows:

• Maximum height (often 2–3×, sometimes 4× depending on flour)
• A domed top (or just starting to flatten)
• Bubbles throughout (not only on top)
• A spongy, aerated texture
• A pleasantly tangy, yeasty, yogurt-like aroma (not harsh)

Simple test: mark the starting level with a rubber band. When it reaches its highest point and stops rising, that’s peak.

Peak vs. “Ready to Bake With”

These are usually the same moment.

A starter is generally best for baking when:

• It has peaked (or is very close to peak)
• It smells fresh and active
• The float test may work—but it’s optional and not always reliable

Peak-to-peak feeding makes “ready to bake with” happen more consistently.

How to Do Peak-to-Peak Feeding (Step-by-Step)

What You Need

• Transparent jar/container (helps you see rise clearly)
• Scale (highly recommended)
• Flour (bread flour, all-purpose, whole wheat, rye, or a blend)
• Water
• Rubber band or marker for rise tracking

The Basic Peak-to-Peak Method (Most Popular)

Feeding ratio: 1:2:2 (starter : water : flour)

1. Start with a small seed amount
• Example: 20g starter
2. Add water
• 40g water
3. Add flour
• 40g flour
4. Mix thoroughly, scrape down sides
5. Mark the level
6. Keep at warm room temperature (ideal 75–80°F / 24–27°C)
7. Feed again at peak—don’t wait for collapse

That’s one “peak.” Repeat.

Adjust the Ratio Based on Peak Speed

If your starter peaks too fast (2–4 hours)

Increase the ratio to slow it down:

• 1:3:3
• 1:4:4
• 1:5:5

If your starter peaks too slow (10–16 hours)

Try:

• Warmer temperature
• A smaller ratio (1:1:1 or 1:2:2)
• A boost of whole grain flour (rye/whole wheat)

Peak-to-Peak Feeding Schedules That Actually Work

Scenario A: Peaks in 4–6 Hours (Strong Starter + Warm Environment)

Do 2 feeds per day, both at peak:

• Morning feed → feed again at peak
• Evening feed → feed again at peak (or refrigerate)

Example schedule:

• 8am feed → peaks ~1pm → feed
• 1pm feed → peaks ~7pm → feed or refrigerate

Scenario B: Peaks in 8–12 Hours (Typical Room Temp)

Do 1 feed per day at peak.
Feed when it peaks—even if the time shifts daily.

Scenario C: Rebuilding a Weak Starter

Do peak-to-peak for 2–3 days straight at warm temps.

You’re aiming for:

• Consistent 2–3× rise
• Predictable peak timing
• Clean, balanced aroma (less harsh)

Best Flour for Peak-to-Peak Feeding

Peak feeding works with any flour, but for speed and strength:

Top choices:

• Bread flour / strong white flour: reliable structure, consistent rise
• Whole wheat: boosts fermentation (more minerals/microbes)
• Rye: the “starter turbocharger” (ferments fast)

Great combo: 80% bread flour + 20% rye (or whole wheat)

If your starter is sluggish, add 10–20% rye for a couple feeds.

How to Know Peak-to-Peak Is Working

After 2–6 feeds, most starters show:

• Higher rise (2–3× reliably)
• More predictable peak time
• Less harsh smell, more “bready/yogurt-like”
• Peak holds a bit longer before collapsing

Green flag: it peaks, stays domed briefly, then slowly flattens.
Red flag: it rises a little then collapses quickly (often too warm, too wet, or underfed).

Common Peak-to-Peak Problems (and Fixes)

“My starter peaks at 3am… what do I do?”

You’ve got options:

1. Change the ratio (1:4:4 or 1:5:5 slows it down)
2. Cool it slightly (a cooler room slows fermentation)
3. Daytime peak feed + refrigerate overnight

Peak-to-peak is a tool, not a prison.

“It smells like acetone / nail polish”

Usually means it’s underfed or starving.

Fix:

• Feed at peak (don’t let it sit collapsed)
• Temporarily use a higher ratio (1:3:3 or 1:4:4)
• Keep it warm, not hot

“It rises but never doubles”

Try:

• Warmer temp (even +2°F helps)
• 10–20% rye/whole wheat
• Smaller seed amount + consistent peak feeding
• Check hydration (next section)

Peak-to-Peak Feeding and Hydration (100% vs Stiffer Starters)

Most starters are 100% hydration (equal weights flour and water). That’s what the ratios above assume.

If your starter is very runny, it may look like it rises less because it can’t trap gas well.

Fix options:

• Slightly reduce water (example: 100g flour / 90g water)
• Use stronger flour (bread flour)

A slightly thicker starter often peaks higher and more visibly.

When to Stop Peak-to-Peak Feeding

Peak-to-peak feeding is best when you want to:

• Strengthen a starter
• Prep for baking days
• Recover from fridge storage

Once your starter is strong and predictable, switch to:

• Daily feeding (if baking often), or
• Refrigerator maintenance (if baking weekly)

Rule of thumb: Use peak-to-peak as a short “training block,” then maintain.

Quick Reference: Peak-to-Peak Cheat Sheet

Goal: stronger starter fast

• Temp: 75–80°F / 24–27°C
• Ratio: 1:2:2 (adjust as needed)
• Feed again: at peak rise
• Duration: 2–3 days (or 4–8 feeds)

To slow it down: 1:4:4 or 1:5:5
To speed it up: warmer temp + 10–20% rye/whole wheat

Want a Starter That Peaks Reliably?

If your starter is inconsistent—or you’re on your third “day 14” of starter creation—you’re not alone. Starters fail most often because:

• Temperature varies
• Flour quality changes
• Feeding schedules don’t match the starter’s actual rhythm

A mature, stable starter removes that uncertainty so you can focus on baking, not troubleshooting.

CTA placeholder:
Try our active, established sourdough starter—ready to strengthen, peak, and bake with consistently.

FAQ: Peak-to-Peak Feeding

How many peak-to-peak feedings should I do?

Most starters improve after 4–8 feeds (about 2–3 days). Very weak starters may take longer.

Should I feed at peak or right before peak?

Peak is the easiest and most reliable target. Feeding slightly before peak can work once you’re experienced, but peak is simplest.

Can I do peak-to-peak with a refrigerated starter?

Yes. Bring it to room temp, feed it, then do peak-to-peak for 1–3 days to rebuild strength.

What if I miss the peak?

No big deal. Feed as soon as you notice it has peaked and started to flatten. Next time, adjust ratio so peak happens when you’re awake.