Calculate exact feeding amounts for your sourdough starter. Choose your ratio, enter the amount needed, and get precise flour and water quantities.
How much ripe starter your recipe calls for
100% = equal flour and water
Mature Starter
18g
Flour
91g
Water
91g
Total Yield
200g
Hydration
100%
Estimated Peak
6-10 hours at 75°F
Moderate feed ratio (1:5:5) — peak activity at 6-10 hours
65°F
Slower rise
+2-4 hrs
75°F
Ideal
On time
85°F
Faster rise
-1-3 hrs
The feeding ratio controls how fast your starter ferments. A 1:1:1 ratio peaks in 3-4 hours, great for quick bakes. A 1:5:5 ratio takes 6-10 hours, ideal for overnight levains with more complex flavor. In warm kitchens, use higher ratios to slow things down. In cold environments, lower ratios keep your starter active. The goal is to time peak activity with when you need to use the starter in your recipe.
The ratio is Starter:Flour:Water by weight. A 1:5:5 ratio means for every 1 gram of starter, add 5 grams flour and 5 grams water. Higher ratios (more flour relative to starter) produce slower, more controlled fermentation with better flavor development.
If kept at room temperature, feed once or twice daily. If refrigerated, feed once a week. Before baking, take it out 1-2 days early and do 2-3 feedings at room temperature to get it active and vigorous. A healthy starter should double in 4-6 hours after feeding.
Hydration is the percentage of water relative to flour by weight. A 100% hydration starter (equal water and flour) has a thick batter consistency. A 60% hydration starter is stiffer, like a dough ball. Most home bakers maintain 100% hydration for simplicity.
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