Baking trials: Testing different sourdough feeding ratios

Getting into sourdough baking can feel overwhelming. Back when I was a newbie, I didn’t realize how much science and math was involved in my new hobby! Case in point: You may see other sourdough bakers throw out numbers like 1:1:1 or 1:4:4. These refer to feeding ratios, a simple but useful tool for maintaining your starter. If math makes you nervous, don’t worry! Feeding ratios are easy to understand, and learning how to use them can help you customize your sourdough maintenance and baking schedule. 

What is a sourdough feeding ratio?  

In sourdough baking, a feeding ratio simply refers to the proportion of flour and water used to feed a sourdough starter.

The feeding ratio comprises three numbers: first, the sourdough starter, commonly called the seed, followed by the flour and water. So, a 1:1:1 feeding ratio means the sourdough starter, flour, and water have been added in equal amounts by weight. For example, if you use 100 grams of seed, you will then add 100 grams of flour and 100 grams of water to feed your sourdough starter. A 1:2:2 ratio, meanwhile, means you would add 200 grams of both flour and water to 100 grams of sourdough starter.

Photography and food styling by Hannah Dela Cruz

Why are feeding ratios important? 

Feeding ratios determine how much nourishment your starter receives. A starter needs sufficient nutrition to stay healthy. At a minimum, a starter should be fed at a 1:1:1 ratio, also known as a 100 percent hydration starter; this provides enough food to keep the community of microorganisms in your culture healthy, well-fed, and in balance, and it’s a common feeding ratio (including in King Arthur’s sourdough starter recipe!).

How much you feed your sourdough starter also determines how fast it rises. The more flour and water you add in proportion to the starter (in other words, the higher the last two numbers in the feeding ratio), the more time it will take for the starter to consume all its food. Therefore, the slower it will rise and the longer it will take to reach peak ripeness (the point at which it is ready to be used to make bread).

At warm room temperature (about 78°F) a healthy mature sourdough starter fed at 1:1:1 will usually reach its peak after about 4 to 6 hours. (This timeline can vary between 4 to 8 hours, depending on the health of your starter and the temperature of your kitchen.) This is when the starter is at its most vigorous and ready for baking. At this point, your starter has consumed most of the flour it has been fed; the starter will start to fall, decreasing in volume, and the natural yeast and good bacteria will become less active. After about 12 hours, it will be ready to feed again.

How can I use feeding ratios in my sourdough baking routine?

A feeding ratio is just another variable you can manipulate to customize your starter schedule. Need your starter ready to bake with ASAP? Go for a smaller feeding ratio, so your starter peaks more quickly. Want to feed your starter in the morning so it’s ready to use after work? Add a higher percentage of flour and water when you feed it, so that it grows more slowly.

Here’s a look at how this all works.

Testing different sourdough feeding ratios

To explore how different feeding ratios allow you to tailor your starter to suit your schedule, I conducted an experiment comparing three common ratios.

Let’s say I’m making a recipe that calls for 180 grams of starter.

I tested three feeding ratios, 1:1:1, 1:2:2, and 1:4:4 to see how quickly my starter would be ready for baking. For this experiment, I used a Brod & Taylor Bread Proofer to keep the starters at an optimal temperature (78°F).

Note: It’s important to remember that every starter is unique, and these timelines are merely a guide based on my personal starter. Depending on the health and maturity of your starter, as well as the temperature in your kitchen, your rise time may be shorter or longer.

Photography and food styling by Hannah Dela Cruz

Photography and food styling by Hannah Dela Cruz

1:1:1 = 60g (starter): 60g (flour): 60g (water) 

• After 4 hours: doubled, a noticeable rise, bubbles visible on the surface and evenly distributed throughout; this starter is ready to use for baking
• After 8 hours: streaks show that the starter is beginning to fall, indicating it has used up much of its food; this starter can still be used for baking bread
• After 12 hours: significant decrease in volume, still a few bubbles visible but ready to be fed

1:2:2 = 36g (starter): 72g (flour): 72g (water) 

• After 4 hours: nearly doubled in size with a noticeable rise but not peaked yet, bubbles visible at the bottom of the starter, but none on the top portion or breaking to the surface
• After 8 hours: peaked, doubled in size and showing an even distribution of large bubbles throughout the starter; ready to use for baking
• After 12 hours: beginning to fall, would still be OK to use for baking but should be fed soon.

1:4:4 = 20g (starter): 80g (flour): 80g (water)  

• After 4 hours: noticeable rise, but has not doubled in volume; only a few small bubbles throughout the starter
• After 8 hours: nearly doubled in size, bubbles visible on the surface and evenly distributed throughout, but not quite peaked yet  
• After 12 hours: fully doubled in size, peaked, with even distribution of bubbles; ready for baking

What is the best feeding ratio for my starter?

Every sourdough starter is unique, so the best feeding approach depends on your needs and baking routine. By personalizing how you feed your starter, you can create the exact amount you need while controlling when it's ready for baking.

For example, if you are taking on a sourdough recipe in the afternoon, a 1:1:1 ratio is right for you. Feed your starter in the morning and in about 4 to 6 hours, it should be ready to bake bread. However, if you are planning to tackle your recipe in the morning, feeding it a 1:4:4 ratio before bed would work best, since it would be ready to bake roughly 12 hours later. 

Choosing the right feeding ratio also gives you control over your starter maintenance schedule. A 1:1:1 ratio requires more frequent feedings, while higher ratios like 1:8:8 or 1:10:10 extend the time between feedings, so that you may only have to feed starter once a day.

Note: Starters fed at different ratios won’t make any difference in how they perform in baking; the primary difference is how long it will take a starter to peak.

Photography and food styling by Hannah Dela Cruz

Can I use volume measures to calculate my feeding ratios?

Feeding ratios are always based on weight, not volume. Since liquids are denser than solids, calculating these ratios by volume simply does not work. For example, a cup of flour weighs 120 grams, while a cup of water weighs about 226 grams — you can see how using cups and tablespoons will throw off the ratio. In addition, flour density can vary depending on how it is measured, which means a cup of flour can weigh differently depending on whether it is scooped and packed. For the best results, always measure by weight with a scale. 

Now that you know you can fit a sourdough routine into your schedule, why not try some of our sourdough recipes?

Cover photo and food styling by Hannah Dela Cruz.