Sourdough Starter Feeding Ratios Explained (1:1:1, 1:2:2, 1:5:5)

1:1:1, 1:2:2, 1:5:5: the numbers look technical, but they’re just a way to control how fast your starter is ready. Pick the ratio to match your schedule and your kitchen’s temperature.

How we chose: we compared manufacturer specs, independent test-kitchen results and owner feedback. We haven’t hands-on tested these products ourselves. Our methodology.

What the numbers mean

Most recipes and bakers write feeds as three numbers: starter, then flour, then water, all by weight. The first number is always 1, the amount of starter you keep. The next two tell you how much fresh flour and water to add for every gram of starter.

Equal flour and water (the last two numbers matching) gives a “100% hydration” starter, the thick-pancake-batter consistency most beginner recipes assume. A feed like 1:2:1.5 makes a stiffer starter, which ferments more slowly.

How the ratio changes timing

The more fresh flour you add for each gram of starter, the longer the yeast and bacteria take to eat through it and reach their peak (risen, domed and bubbly, before it starts to fall). Temperature matters just as much: the same feed can peak hours sooner in a 78°F kitchen than in a 68°F one. These are rough ranges, so watch your own jar for a few days and note when it peaks.

• 1:1:1 is the classic beginner feed. It peaks fastest, which is handy if you feed in the morning and want to mix dough that afternoon. The catch: in a warm kitchen it can peak and collapse while you’re out.
• 1:2:2 is a good everyday middle ground, often peaking in roughly 6–10 hours.
• 1:5:5 or 1:10:10 suits overnight feeds, warm weather, or a starter you want to leave all day while you’re at work. A big feed also dilutes acidity, which some bakers find gives a milder, more lively starter.

Which ratio should a beginner use?

For a brand-new starter that isn’t doubling yet, keep it simple: 1:1:1 once or twice a day at room temperature until it rises reliably. Our starter not rising guide covers what to change if it stalls.

Once it doubles predictably, work backward from when you want to bake. Want it at its peak in about six hours? Try 1:1:1 or 1:2:2. Want it ready first thing tomorrow? Try 1:5:5 before bed. Keeping it in the fridge between bakes? Feed it, give it an hour or two on the counter, and refrigerate it, as in our fridge storage guide.

How much starter to keep

You only need a little. Keeping 10–50 g of starter and feeding it at a higher ratio wastes far less flour than feeding a big jar 1:1:1 every day. When a recipe calls for, say, 100 g of active starter, build just enough the night before with a bigger feed, plus a spoonful extra to keep going.

Common feeding mistakes

• Measuring by cups. A cup of flour can weigh noticeably more or less depending on how it’s scooped, so the ratio drifts from feed to feed.
• Using it too late. Starter used well after its peak can give flat, dense bread; see why sourdough turns out dense.
• Changing everything at once. Change the ratio or the temperature, not both, so you can see what made the difference.
• A jar that’s too small. A lively starter can triple. Use a jar that holds several times the starter’s volume.

Gear that makes feeding easier

You can feed a starter with nothing but a jar and a spoon, but a few things make ratios easy to keep consistent.

A dough whisk is also handy for stirring a stiff feed smooth in the jar.

Just starting out? Our beginner kit list covers everything else you need.

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First published October 26, 2026. Browse all sourdough gear guides.