Sourdough Starter Feeding Ratios Explained (1:1:1 vs 1:5:5)
What sourdough starter feeding ratios mean, how they change peak timing, which to use for your schedule, and real gram examples.
A feeding ratio is just three numbers: how much ripe starter you keep, and how much flour and water you add to it. They look technical, but they're a scheduling tool. Change the ratio and you change when your starter peaks, which lets you make it ready when you are. This guide explains how ratios work, what each common one is good for, and how to pick one for your routine.
Want the gram amounts without the math? Our free starter feeding calculator works out how much starter, flour and water to mix for any ratio and amount.
What the numbers mean
A ratio like 1:2:2 means, by weight:
- 1 part ripe starter
- 2 parts flour
- 2 parts water
So 25 g starter + 50 g flour + 50 g water makes 125 g of freshly fed starter. The first number is always the starter you keep; the next two are its "food". When the flour and water numbers match, the starter is at 100% hydration (equal weights), which is the most common way to keep one.
Always weigh rather than using cups. A cup of flour can vary a lot in weight depending on how it's scooped, and a digital kitchen scale makes feeding quick and repeatable.
Why the ratio changes the timing
The more food you give a small amount of starter, the longer it takes the yeast and bacteria to work through it and reach their peak (the point where the starter has risen the most and is bubbly and domed).
- Low ratios (1:1:1) peak fastest. Useful when you want the starter ready in a few hours.
- Middle ratios (1:2:2 to 1:3:3) are a common everyday choice.
- High ratios (1:5:5, 1:10:10) take much longer. Useful for overnight feedings or long workdays.
Temperature matters as much as the ratio. A warm kitchen speeds everything up; a cool one slows it down. The same 1:5:5 feeding can peak hours apart in July and January. That's why the best timing guide is your own starter: note when it peaks after each feeding.
Common ratios and when to use them
| Ratio | Peaks | Good for |
|---|---|---|
| 1:1:1 | Fastest | Same-day bakes, a sluggish starter you want to watch |
| 1:2:2 | Fairly fast | Everyday maintenance |
| 1:3:3 | Moderate | A little more time before use |
| 1:5:5 | Slow | Feed in the morning, use in the evening, or feed at night for the morning |
| 1:10:10 | Slowest | Very warm kitchens, or a long day away |
Higher ratios also tend to taste milder, because the starter spends its time mostly growing rather than sitting at its peak and souring. If your bread is more sour than you like, a higher ratio is an easy lever.
Examples with real amounts
You need 100 g of levain for a recipe tonight, and you're home all day. Use 1:2:2 and make about 125 g, so a little is left to keep your starter going: 25 g starter + 50 g flour + 50 g water.
You want starter ready when you get home from work, 9 hours from now. Try 1:5:5. To make about 220 g: 20 g starter + 100 g flour + 100 g water. If it peaks too early or too late, move to 1:4:4 or 1:6:6 next time.
Your kitchen is hot and your starter collapses before you can use it. Use a higher ratio, cooler water, or both.
Keeping a starter with less feeding
You don't have to feed your starter every day. Many home bakers keep theirs in the refrigerator and feed it once a week. The day before you bake, take it out and give it one or two feedings at room temperature so it's lively again.
Keep only a small amount (20 to 50 g) between bakes. Less starter means less flour for each feeding and less discard.
Signs your starter is ready to use
- It has at least doubled in height (mark the jar with a rubber band after feeding)
- The top is domed, not collapsed
- It's full of bubbles, on top and along the sides of the jar
- It smells pleasantly tangy, not like nail polish remover (a sign it's hungry)
A straight-sided glass jar makes the rise easy to see and measure.
Troubleshooting
| Problem | Try |
|---|---|
| Peaks too early and collapses | Higher ratio, cooler water, cooler spot |
| Takes forever to rise | Lower ratio, warmer water, warmer spot; add a little whole-grain flour |
| Sharp, acetone smell | Feed more often or at a higher ratio; it's hungry |
| Layer of liquid on top | It's hungry. Pour it off or stir it in, then feed |
Make your timing predictable
The fastest way to master your starter is to write down the ratio, temperature and peak time for a week of feedings. After a few days you'll know exactly which ratio fits your schedule. Our printable sourdough bake log and recipe journal has a starter care log for exactly this, plus bake logs and a troubleshooting guide.
