Hi Dana. For regular feedings the ratio should be 1:1:1 (56g, 56g, and 56g). To revive a start that has been neglected, we would suggest doing a first feeding of  2:1:1 (113g, 56g, 56g). If you think of your sourdough starter as a culture of yeast, using a large amount of starter with a little food (flour and water) will give the starter the best chance to feed the yeast cultures that are left. With the 2:1:, the starter will move through the food faster as it is given a smaller meal. If pouring off the hootch, we have not found it necessary to replace the amount of liquid poured off with additional water.

• Reply