Sourdough guide
Sourdough starter feeding ratios explained simply
A feeding ratio tells you how much flour and water you add relative to your seed starter by weight.
Example: 1:1:1 means equal weights of starter, flour, and water.
2026-08-04
Quick answer (snippet-ready)
- Higher ratios peak later because there is more food per gram of starter.
- Always measure ratio by weight, not cups.
- With the same starter and conditions, 1:1:1 generally peaks first, 1:2:2 later, and 1:5:5 latest.
- Temperature changes all peak times, so track ratio + temperature together.
Why feeding ratios matter
- They set time-to-peak.
- They influence feed frequency.
- They affect acidity level between feeds.
- They determine whether your starter schedule matches your baking plan.
Always use weight, not volume
Ratios are defined by weight. Cup measures distort hydration and feeding balance.
If consistency is your goal, grams are non-negotiable.
How ratios affect time-to-peak
Lower ratios such as 1:1:1 generally peak faster because a larger share of the mixture is ripe seed starter.
Higher ratios such as 1:2:2 or 1:5:5 generally peak later because the culture has more fresh flour to ferment.
There is no universal peak-time chart: temperature, flour, starter strength, and inoculation all change the clock. Compare ratios only under similar conditions and log your starter’s actual peak.
Relative peak-time chart
| Ratio | Relative timing | Useful schedule |
|---|---|---|
| 1:1:1 | Usually the shortest | Same-day refresh when you can watch the jar |
| 1:2:2 | Usually intermediate | A daytime or evening-to-morning starting point |
| 1:5:5 | Usually the longest | Overnight timing or a warm kitchen |
Ratio cheat sheet (by grams)
| Ratio | Example | Best for |
|---|---|---|
| 1:1:1 | 50g starter + 50g flour + 50g water | Fast refresh, often needs more frequent feedings. |
| 1:2:2 | 20g starter + 40g flour + 40g water | Balanced day schedule for many bakers. |
| 1:5:5 | 20g starter + 100g flour + 100g water | Slower peak, useful overnight or in warm kitchens. |
How to calculate any feeding ratio
For a 1:x:x feed, multiply the seed starter by x to get both the flour and water weights. With 7g of starter at 1:5:5, add 35g flour and 35g water for 77g total.
If you need a target total, divide it by the number of ratio parts. For 236g total at 1:2:2, divide 236 by 5: use 47.2g starter, 94.4g flour, and 94.4g water.
Which ratio should you choose?
Use 1:1:1 if
- You need quick readiness.
- Your kitchen is cool.
- You can feed more frequently.
Use 1:2:2 if
- You want a predictable daytime rhythm.
- You want to stabilize a starter that gets acidic too quickly.
Use 1:5:5 if
- You need a longer overnight window.
- Your kitchen is warm and 1:1:1 peaks too fast.
Troubleshooting with ratio changes
Peaks too fast and collapses before use
Increase ratio (1:2:2 or 1:5:5) or use a cooler location, then compare the next peak.
Harsh solvent smell and weak rise
Often underfeeding or too long between feeds. Use higher ratio for several cycles.
Sluggish starter
Warm the starter and add 10% to 20% whole grain flour temporarily.
Use Sourdough Forge to dial in your ratio
- Track ratio and actual time-to-peak history.
- Set reminders based on your chosen ratio.
- Log flour type and hydration in one place.
- Compare outcomes across bakes to find your best routine.
FAQ
What does a 1:1:1 feeding ratio mean?+
Equal weights of starter, flour, and water. Example: 50g + 50g + 50g.
Is 1:1:1 always the best ratio?+
It is an excellent baseline, but not always best for every schedule. Higher ratios peak later.
Do feeding ratios affect flavor?+
Mostly they affect timing and maturity at use. Flavor impact depends more on how ripe the starter is when mixed.
Why does my starter rise at 1:1:1 but not at 1:5:5?+
A 1:5:5 feed dilutes the ripe starter more and usually takes longer to show a rise. Keep temperature and flour consistent, wait for the full cycle, and compare peak time before assuming the culture is weak.