Sourdough Starter Feeding Calculator
Sourdough Feeding Ratio Guide
How feeding ratios affect rise time and flavor at room temperature (75°F / 24°C).
| Ratio (S:F:W) | Rise Time | Flavor Profile | Best For |
|---|---|---|---|
| 1:1:1 | 4-6 hours | Tangy, strong | Daily baking, quick turnaround |
| 1:2:2 | 6-8 hours | Mildly tangy | Twice-daily feeding, evening levain |
| 1:3:3 | 7-10 hours | Balanced | Overnight levain build |
| 1:5:5 | 8-12 hours | Mild, complex | Overnight levain, artisan bread |
| 1:8:8 | 10-14 hours | Very mild | Cold kitchen, slow fermentation |
| 1:10:10 | 12-16 hours | Mild, wheaty | Very slow builds, stiff starters |
| 1:1:1 (cold) | 12-24 hours | Tangy | Fridge retard after feeding |
| 1:5:5 (cold) | 24-48 hours | Complex, mild | Multi-day cold fermentation |
How We Calculate This
This sourdough starter calculator uses established formulas and industry-standard data to provide accurate estimates.
- Enter your specific values into the calculator fields above
- Our algorithm applies the relevant formulas using your inputs
- Results are calculated instantly in your browser — nothing is sent to a server
- Review the detailed breakdown to understand how each factor affects your result
These calculations are estimates based on standard formulas. For critical decisions, always consult a qualified professional.
How to Convert Oven Recipes to Air Fryer
Sourdough starter feeding ratios determine how much flour and water to add relative to the amount of starter you keep. The ratio affects fermentation speed, flavor, and rise timing.
The basic rule:
- 1:1:1 (starter:flour:water) — fast rise, good for daily baking. Peaks in 4-6 hours at 75°F.
- 1:2:2 — moderate rise, mild flavor. Peaks in 6-8 hours. Good for overnight levains.
- 1:5:5 — slow rise, more developed flavor. Peaks in 8-12 hours. Great for timing overnight bakes.
- 1:10:10 — very slow rise. Peaks in 12-16 hours. Best for cold environments or less-active starters.
Higher ratios (more flour and water relative to starter) produce a milder, slower-rising starter. Lower ratios produce a faster, more sour starter. Adjust your ratio to match your baking schedule.
When Would You Use This Calculator?
This sourdough starter calculator is designed for anyone who needs quick, reliable estimates without complex spreadsheets or professional consultations.
- When you need a quick estimate before committing to a purchase or project
- When comparing different options or scenarios side by side
- When planning a budget and need to understand potential costs
- When you want to verify a quote or estimate you've received from a professional
- When teaching or learning about the concepts behind these calculations
Frequently Asked Questions
What does 1:1:1 feeding ratio mean?
1:1:1 means equal parts starter, flour, and water by weight. If you keep 50g starter, add 50g flour and 50g water. This is the most common home baker ratio and produces a fast-rising starter.
How often should I feed my sourdough starter?
At room temperature (68-75°F), feed once or twice daily. In the refrigerator, feed once a week. The key is feeding before the starter fully collapses — ideally when it has doubled and just starts to recede.
What is the best ratio for sourdough bread?
For a levain used in bread, 1:5:5 is popular because it gives you 8-12 hours of slow, flavor-developing fermentation — perfect for mixing an overnight levain to bake with in the morning.
What do I do with sourdough discard?
Sourdough discard can be used in pancakes, waffles, crackers, pizza dough, muffins, banana bread, and many other recipes. Unfed discard adds tang and tenderness without needing to be active.
What hydration should my starter be?
Most starters are 100% hydration (equal flour and water by weight). This is easiest to maintain and most recipes assume it. Some bakers keep a stiff starter (60-80%) for milder flavor or an Italian-style lievito madre.
How do I know my starter is ready to use?
A ready starter has doubled in volume, has a domed top with visible bubbles, smells pleasantly tangy, and passes the float test (a spoonful floats in water). It should be used at peak rise, before it starts collapsing.