Starter feeding ratio calculator
Enter the total amount of starter you want to end up with and the feeding ratio you prefer. The calculator will break that into seed starter, fresh flour, and water-so you always know exactly what to mix.
How to use this calculator
Start by entering the total amount of starter you want to have ready. This is usually the amount your recipe calls for, plus a little extra if you like to keep some aside for the next feed.
Then choose your feeding ratio as three numbers: starter, flour, and water. A 1:1:1 feed is equal parts of everything and tends to peak quickly. A 1:4:4 or 1:5:5 feed gives your starter more fresh food, leading to a slower rise and a milder flavor.
Once you enter your numbers, the calculator shows exactly how many grams of seed starter, flour, and water to mix. You can experiment with different ratios to see how they change the strength and timing of your starter.
Starter ratio by timeframe
If you’re unsure which ratio to use, this tool helps you choose based on when you want your starter to peak. Select a timeframe, and the calculator suggests a ratio that typically peaks in that window for an active starter at room temperature.
How to use this calculator
Enter how much starter you want to have ready, then choose a timeframe that matches when you want your starter to peak-such as 4–6 hours, 6–8 hours, or 10–12 hours.
The calculator selects a feeding ratio that usually peaks in that window and shows you the exact grams of seed starter, flour, and water to use. These estimates assume a healthy, active starter in a kitchen around 24°C / 75°F.
If your home is cooler, your starter may take longer to peak. If it’s warmer, it may peak sooner. Over time, you’ll learn how your own starter behaves and can adjust the ratio or timeframe to match your environment.
What is a sourdough feeding ratio?
A feeding ratio describes the relationship between the amount of seed starter you keep and the fresh flour and water you add to it. Written as three numbers-starter : flour : water-it tells you how much “food” your starter has and how long it will take to rise and peak.
A 1:1:1 feed is balanced and active. A 1:3:3 feed slows things down. A 1:5:5 feed gives your starter a long runway and often produces a milder, less acidic flavor. Ratios are simply tools to help you match your starter to your schedule.
How feeding ratios affect timing
The more fresh flour and water you add compared to the seed starter, the longer it usually takes for the starter to peak. A small feed like 1:1:1 might peak in 4–6 hours in a warm kitchen, while a larger feed like 1:4:4 or 1:5:5 may take 10–14 hours.
This makes feeding ratios one of the most powerful planning tools in sourdough baking. If you want to mix dough in the evening, you can feed your starter in the morning with a ratio that tends to peak right when you’re ready.
Adjusting for your kitchen and starter
Every starter behaves differently. Temperature, flour type, hydration, and starter strength all influence how quickly it rises and falls. The calculators on this page give you a solid starting point, but your own observations matter most.
If your starter peaks faster than expected, choose a longer timeframe or increase the ratio (for example, moving from 1:2:2 to 1:3:3). If it’s consistently slow, try a smaller ratio or place your starter somewhere slightly warmer.
Over time, feeding ratios stop feeling like rules and start feeling like flexible tools. The goal isn’t perfection-it’s a starter that feels predictable enough that you can plan your baking around the rest of your life.
- - These calculators are intended for general planning and learning. Sourdough fermentation can vary widely based on temperature, flour type, hydration, starter strength, feeding history, container shape, and your kitchen environment. Because every starter behaves differently, the numbers shown here should be treated as guidelines rather than exact results.
- - Pay attention to how your starter actually behaves. If it peaks earlier or later than expected, adjust the feeding ratio, temperature, or timing based on what you see. Real‑world conditions will always influence your starter more than any calculator.
- - This tool is not a replacement for personal judgment, safe food‑handling practices, or hands‑on experience. Use it as a helpful reference, and trust your own observations when making decisions.
- - Every starter is unique, so treat these numbers as a starting point and let your own results guide your adjustments over time.