π Sourdough Starter Feeding Calculator
Exact feedings for a vigorous starter.
How to Use This Calculator
Enter how much starter you keep and pick a feeding ratio. Optionally enter how much ripe starter your recipe needs to get a levain build plan.
Feeding Ratios Explained
Total = starter + flour + water
Higher ratios feed the culture more and slow the peak, which is how you time readiness. A 1:1:1 peaks in 4 to 6 hours, 1:2:2 in 6 to 8, 1:5:5 in 10 to 12. Match the ratio to your schedule, not the other way around.
Worked Example
Keep 25 g, feed 1:2:2: flour = 50 g, water = 50 g, total = 125 g. Need 100 g ripe starter for a loaf: build a levain with 20 g starter + 40 g flour + 40 g water = 100 g, ready in 6 to 8 hours.
Reading Your Starter
A healthy starter doubles within 4 to 8 hours of feeding at room temperature, smells pleasantly tangy (like yogurt, not acetone), and is full of bubbles. The float test (a spoonful floats in water) roughly indicates readiness but is not foolproof; doubling is the reliable sign. If your starter smells like nail polish remover, it is hungry; feed it more often or increase the ratio.
Refrigerator Maintenance
Once established, a starter lives happily in the fridge with weekly feedings. Before baking, give it 1 to 2 feedings at room temperature to wake it up fully. A starter can survive weeks of neglect in the fridge; the dark liquid (hooch) on top is harmless alcohol, just stir it in or pour it off and feed.
Flour Choices
Whole grain flours ferment faster because they carry more wild yeast and nutrients, while white flour is slower but more predictable. Many bakers maintain with white flour and boost with a spoonful of rye when the starter seems sluggish. Unbleached flour is essential; bleaching chemicals can inhibit fermentation.
Frequently Asked Questions
What is a 1:2:2 sourdough feeding ratio?
It means 1 part starter to 2 parts flour to 2 parts water by weight. So 25 g starter gets 50 g flour and 50 g water. Higher ratios like 1:5:5 give the yeast more food and peak later, useful for overnight schedules.
How much starter do I need for a loaf?
Most recipes use 10 to 20 percent starter relative to flour weight. A loaf with 500 g flour typically needs 50 to 100 g of ripe starter. Build your levain the night before so it peaks when you mix.
When is my starter ready to use?
It should double in 4 to 8 hours at room temperature, smell pleasantly tangy, and pass the float test: a teaspoon dropped in water floats. If it does not double, keep feeding daily for another week.
Can I use volume instead of weight for feeding?
You can, but weight is far more reliable because flour compacts. A 1:2:2 by weight is roughly 1:4:2 by volume. A $15 kitchen scale is the best sourdough investment you will make.
How do I reduce discard?
Keep a small starter (20 g total) and feed 1:2:2 daily, or refrigerate between bakes and feed once a week. Build only the levain you need for each bake instead of maintaining a large jar.