Sourdough Starter Feeding Ratios Explained

What Does a Ratio Mean?

Feeding ratios are expressed as starter:flour:water by weight. For example:

• 1:1:1 means equal parts starter, flour, and water
• 1:5:5 means 1 part starter to 5 parts flour and 5 parts water

The first number is always how much starter you keep.

Common Ratios and When to Use Them

1:1:1 (Equal Parts)

Pros: Fast, good for same-day baking

Cons: Must use quickly or it over-ferments, needs frequent feeding

1:5:5 (Standard Maintenance)

Pros: Predictable timing, once-daily feeding works

Cons: Still needs daily attention at room temperature

1:10:10 (Extended)

Pros: More flexibility, good for hot climates

Cons: Takes longer to peak, timing less predictable

Temperature Affects Everything

These times assume room temperature around 24°C (75°F):

• Warmer (27°C+): Everything speeds up—use higher ratios
• Cooler (20°C-): Everything slows—use lower ratios

Choosing Your Ratio

For Daily Bakers

Use 1:5:5 or 1:4:4:

• Feed in the evening
• Peaks by morning
• Use for baking, then feed again

For Weekly Bakers

Refrigerator storage with 1:5:5:

• Feed, let rise 1 hour, then refrigerate
• Feed once a week, or night before baking

Building a Levain

Use 1:5:5 to 1:3:3:

• Build in the evening
• Ready 8-12 hours later
• Use at peak or slightly past

Adjusting for Your Schedule

Work backwards from when you need it:

1. Know when you want to mix dough
2. Count back the rise time for your ratio
3. That's when to feed

Signs You Need to Adjust

• Peaks too fast: Increase ratio (1:5:5 → 1:10:10)
• Takes forever: Decrease ratio (1:5:5 → 1:3:3)
• Very sour: Feed more often or use higher ratio
• No sourness: Let ferment longer or use lower ratio

The Bottom Line

Most home bakers do well with:

• 1:5:5 for most situations
• Adjust based on temperature and schedule
• Observe your starter's behavior and adapt