Sourdough Feeding Ratios Explained: 1:1:1 vs 1:2:2 vs 1:5:5

What starter feeding ratios mean, how they change timing and flavor, and how to pick the right one for your schedule.

What the three numbers mean

The first number is the starter you keep. The second is flour and the third is water. If you keep 50 g of starter and feed 1:2:2, you add 100 g flour and 100 g water, for 250 g total. Equal flour and water gives a 100% hydration starter, the most common kind.

Ratios compared

These are rough ranges. Your starter, flour and temperature change them, which is why our feeding calculator gives a window rather than a single time.

Why bigger ratios slow things down

Less starter means fewer active yeast and bacteria for the amount of flour. They need more time to multiply before the starter rises. That's useful: it lets you stretch the time to peak to fit your day without changing the temperature.

How ratio changes flavor

A starter fed often at small ratios stays fairly acidic, so bread tastes tangier. Big ratios dilute the acid, so the starter and bread taste milder and sweeter. If your loaves are too sour, try 1:5:5 for a few days.

How to pick one

• Ready in the afternoon after a morning feed: 1:2:2 in a normal kitchen.
• Feed at night, bake in the morning: 1:5:5, or 1:10:10 if your home is warm.
• Reviving a sluggish starter: 1:1:1 twice a day in a warm spot.

Getting the amounts right

Weigh everything; cups are too inconsistent for small amounts. Work out how much starter your recipe needs, add a little extra to keep, and pick a keep amount and ratio that produce it. For example, a recipe needing 100 g of starter is covered by keeping 25 g and feeding 1:2:2, which makes 125 g.