Guide Sourdough
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.
Last reviewed: 2026-02-16
Quick answer (snippet-ready)
- Higher ratios peak later because there is more food per gram of starter.
- Always measure ratio by weight, not cups.
- 1:1:1 is fast, 1:2:2 is balanced, 1:4:4 is slower and useful overnight.
- 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
In warm conditions near 26C, lower ratios such as 1:1:1 tend to peak faster.
Higher ratios such as 1:2:2 or 1:4:4 generally peak later and give you a wider usability window.
Use the trend, not exact clock hours, because each starter and flour blend behaves differently.
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. |
| 1:4:4 | 20g starter + 80g flour + 80g water | Slower peak, useful overnight or in warm kitchens. |
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 1:4:4 if
- You need overnight timing.
- 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 1:4:4) or lower temperature.
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.