Sourdough Feeding Calculator
Maintain your starter at peak performance with precise feeding calculations
Important: Starter activity varies by environment. These are guidelines - adjust based on your starter's behavior and ambient temperature.
Pro Tip: For most home bakers, maintaining 50-100g of starter is sufficient. Larger amounts are only needed for big baking days.
Starter Profile
Feeding Plan
Baking Plan
Feeding Instructions
Discard Amount:
Flour to Add:
Water to Add:
New Starter Weight:
0g
0g
0g
0g
Expected Peak Activity: 4-6 hours at 75°F
Feeding Tips:
- Use room temperature (70-75°F) filtered water
- Mix thoroughly until no dry flour remains
Baking Preparation:
- Build your levain 8-12 hours before mixing dough
Sourdough Maintenance Science
Feeding Ratios Explained
- 1:1:1 - Equal parts starter, flour, water. Fast rise (3-4 hrs), ideal for daily baking
- 1:2:2 - Standard ratio. Starter doubles in 4-6 hours at 75°F
- 1:5:5 - Extended feeding. Takes 8-12 hours to peak, good for storage
Hydration Effects
- 50% (Stiff) - Slower fermentation, more acetic acid (tangy flavor)
- 100% (Liquid) - Faster fermentation, more lactic acid (milder flavor)
- 125%+ - Very active but may weaken gluten structure over time
"A healthy starter at 75°F fed 1:2:2 with whole wheat flour will typically double in 4-5 hours and be ready for baking or next feeding."
Flour Type Characteristics
Whole Wheat Flour
Higher nutrient content feeds yeast faster but may produce a more acidic starter. Creates 20-30% faster fermentation than white flour. Ideal for maintaining robust starter health between bakes.
Rye Flour
Exceptionally active fermentation due to high enzyme content. Can cause starter to peak 30-50% faster than wheat. Use sparingly (25% of total flour) to prevent overly acidic flavor.
Bread Flour
Higher protein creates stronger gluten network in starter. Produces slightly slower but more predictable fermentation than whole grains. Excellent for starters used in lean doughs.
Pro Tip: For most consistent results, maintain your starter with the same flour you use most in baking. Transition gradually over 3-4 feedings when changing flour types.
Frequently Asked Questions
How do I know when my starter is ready to use?
A starter at peak activity will have doubled in volume, have a domed or slightly concave surface, and pass the float test (drop teaspoon in water - it should float). Bubbles should be vigorous throughout, not just on top.
Can I refrigerate my starter between feedings?
Yes. Cold slows fermentation dramatically. Feed 1:3:3 or 1:5:5 ratio and refrigerate. Bring to room temp and feed 1-2 times before baking. Healthy starters can survive 2-3 weeks refrigerated between feedings.
Why does discard amount matter?
Discarding maintains the right yeast/bacteria balance and prevents exponential growth. Keeping 20-25% of previous starter ensures consistent culture while removing waste products. Too little discard can make starter overly acidic.
My starter isn't doubling - what's wrong?
Possible issues: cold environment (try warmer spot), weak flour (try whole grain), chlorine in water (use filtered), or insufficient feeding (try 2x daily). It may also need 2-3 consistent feedings to recover.
How do I convert between weight and volume measurements?
For 100% hydration starter: 1 cup ≈ 227g (flour and water each ≈ 113g). Weights vary by flour type - whole wheat is more compact. Always prefer weight for accuracy, especially when troubleshooting.