Sourdough Starter Feeding Calculator
How much starter, flour, and water? Tell us how much active starter you need and pick a feeding ratio — we'll handle the grams.
Feeding ratio (starter : flour : water)
Feed your starter
Total: 100 g- Starter33.3g
- Flour33.3g
- Water33.3g
Hydration
100%
Inoculation
100%
At 22°C, 1:1:1 peaks in ~4–5 h. Want it sooner or later? Try 1:3:3 for ~6–8 h.
Frequently Asked Questions
- What does a ratio like 1:2:2 actually mean?
- It means 1 part starter, 2 parts flour, 2 parts water by weight. So if you use 20 g of starter you'd feed it with 40 g of flour and 40 g of water — giving you 100 g of refreshed starter total.
- Which ratio should I use?
- Bake within 5 hours? Try 1:1:1 or 1:2:2 — they peak fast. Feeding tonight to bake tomorrow morning? 1:4:4 or 1:5:5 stays at peak longer. Overnight (12+ hours)? Use 1:6:6 or feed at a cooler temperature.
- Why does the calculator add 25 g extra?
- Always leave a small reserve so you have starter for the next feed and don't run out. The 25 g cushion is a safe default — toggle it off if you're starting from a much larger jar.
- What are hydration and inoculation percentages?
- Hydration is water as a percentage of flour — 100% hydration means equal weights. Inoculation is the starter as a percentage of flour, which tells you how aggressively your dough is being seeded. Both numbers matter for predicting timing.
- Does temperature change the ratio I should pick?
- Yes. A 1:3:3 at 75°F can behave like a 1:5:5 at 65°F. If your kitchen is cool, drop down a ratio (more food per starter). If it's hot, step up to slow things down or refrigerate after a brief warm rise.