Sourdough Starter Feeding Ratios: 1:1:1, 1:2:2 & More
Sourdough Starter Feeding Ratios
Learn how sourdough starter feeding ratios work, including 1:1:1, 1:2:2, 1:3:3, and 1:5:5.
Once you understand feeding ratios, maintaining your sourdough starter becomes much simpler. The numbers tell you exactly how much starter, flour, and water to use.
What Is a Sourdough Starter Feeding Ratio?
A sourdough starter feeding ratio describes the amount of starter, flour, and water used in a feeding.
A 1:1:1 feeding means equal weights of starter, flour, and water.
Sourdough feeding ratios are normally measured by weight, which makes using a digital kitchen scale the easiest way to get consistent results.
Common Sourdough Starter Feeding Ratios
Simple & Quick
Equal amounts of starter, flour, and water. A straightforward ratio that can ferment relatively quickly.
+ 25g flour
+ 25g water
More Fresh Food
One part starter to two parts flour and two parts water. Provides more fresh food relative to the existing culture.
+ 50g flour
+ 50g water
Larger Feeding
One part starter to three parts flour and three parts water. Generally provides a longer fermentation window.
+ 60g flour
+ 60g water
Longer Fermentation
One part starter to five parts flour and five parts water. The larger feeding can extend the time before peak activity.
+ 100g flour
+ 100g water
What Does 1:1:1 Mean?
A 1:1:1 sourdough feeding ratio means you use equal weights of starter, flour, and water.
Total starter after feeding: 150g.
Because the amount of fresh food is relatively small compared with larger feeding ratios, a 1:1:1 feeding will generally reach peak activity sooner under the same conditions.
What Does 1:2:2 Mean?
A 1:2:2 feeding uses one part starter, two parts flour, and two parts water by weight.
Total starter after feeding: 125g.
Because there is more fresh flour and water relative to the existing starter, 1:2:2 will generally take longer to reach peak activity than 1:1:1 under similar conditions.
How Feeding Ratios Affect Fermentation
The feeding ratio changes how much fresh food is available relative to the amount of existing starter.
Smaller Ratios
More existing starter relative to fresh flour and water. These feedings generally reach peak activity sooner.
Example: 1:1:1Larger Ratios
Less existing starter relative to fresh flour and water. These feedings generally take longer to reach peak activity.
Example: 1:5:5Which Sourdough Feeding Ratio Should You Use?
There isn't one perfect feeding ratio for every baker. The right ratio depends on what you're trying to accomplish.
Regular Baking
A simple ratio such as 1:1:1 or 1:2:2 can work well for maintaining an active starter.
Need More Time
A larger ratio such as 1:3:3 or 1:5:5 can generally provide a longer fermentation window.
Need It Active Faster
A smaller ratio may reach peak activity sooner, depending on temperature and starter strength.
Experimenting
Trying different ratios can help you learn how your particular starter responds to different feeding schedules.
Why Is Water Included in the Ratio?
The third number in a standard feeding ratio represents water by weight.
Equal weights of flour and water create a starter with approximately 100% hydration, assuming the starter is also maintained using equal weights of flour and water.
Hydration affects the consistency of your starter and can influence how fermentation looks and behaves.
Why Measure Feeding Ratios by Weight?
Feeding ratios are based on weight because flour and water don't have the same density.
A scale gives you precise amounts every time.
Repeating the same ratio becomes much easier.
Compare fermentation results from feeding to feeding.
Increase or decrease the quantity without changing the ratio.
How to Scale a Sourdough Feeding Ratio
Once you understand the ratio, you can make as much or as little starter as you need.
For example, a 1:2:2 ratio could look like this:
The ratio stays exactly the same. Only the total quantity changes.
Why Do You Have to Discard Sourdough Starter?
If you continually add flour and water without removing some starter, the amount of starter would quickly become enormous.
Discarding allows you to maintain a manageable amount while keeping your feeding ratio consistent.
A Simple 1:1:1 Feeding Example
Remove or discard the excess starter.
Add an equal weight of fresh flour.
Add an equal weight of water.
Mix thoroughly and monitor the rise.
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Sourdough Starter Feeding Ratios FAQ
What is the best sourdough starter feeding ratio?
There isn't one best ratio for every situation. Popular ratios include 1:1:1, 1:2:2, 1:3:3, and 1:5:5. Your choice depends on how quickly you want your starter to ferment and when you plan to use it.
What does 1:1:1 mean in sourdough?
A 1:1:1 ratio means equal weights of starter, flour, and water. For example, 25g starter, 25g flour, and 25g water.
What does 1:2:2 mean in sourdough?
A 1:2:2 ratio means one part starter, two parts flour, and two parts water by weight. For example, 25g starter, 50g flour, and 50g water.
Is 1:2:2 better than 1:1:1?
Neither ratio is universally better. A 1:2:2 feeding provides more fresh flour and water relative to the amount of starter and will generally take longer to reach peak activity under the same conditions.
What feeding ratio should I use overnight?
A larger feeding ratio can generally provide a longer fermentation window. Ratios such as 1:3:3 or 1:5:5 may ferment more slowly than 1:1:1 under otherwise similar conditions.
Do sourdough feeding ratios use weight or volume?
Feeding ratios are based on weight. Using a digital kitchen scale gives much more consistent results than measuring flour and water by volume.
What is 100% hydration sourdough starter?
A 100% hydration starter contains equal weights of flour and water. For example, 50g flour and 50g water.
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