What does the ratio 1:2:2 mean?

It means 1 part existing starter, 2 parts fresh flour, and 2 parts water — all by weight. So for a 100g total you would use 20g starter, 40g flour, and 40g water.

What ratio should I use for a weekly fridge starter?

A 1:5:5 or 1:10:10 ratio works well for starters stored in the fridge. The extra flour and water extend the time before the starter needs another feed.

What is starter hydration?

Hydration is the ratio of water to flour, expressed as a percentage. A 100% hydration starter has equal weights of flour and water. A stiff starter is typically 50–65% hydration; a liquid starter is 100–125%.

Can I use ratios other than whole numbers?

Yes. Ratios like 1:3.5:3.5 or 0.5:5:5 are valid. The calculator accepts decimal values for each part.

Why does total weight matter instead of just the ratio?

The ratio tells you the proportion, but not how much you end up with. Knowing the target total weight lets you work backward to the exact ingredient amounts, which avoids over- or under-feeding.

Sourdough Feeding Ratio Calculator

Name: Sourdough Feeding Ratio Calculator
Availability: InStock
Author: Nham Vu

Enter your feeding ratio and target total weight to get exact grams of starter, flour, and water for your sourdough starter.

Feeding Parameters

Target Total Weight (g)

The total weight of starter + flour + water after feeding.

Starter : Flour : Water Ratio

Starter

Flour

Water

Whole numbers or decimals accepted (e.g. 1 : 5 : 5 or 0.5 : 3 : 3).

Quick Presets

Feeding Plan

Existing Starter

— g

Fresh Flour

— g

Water

— g

Total Weight

— g

Starter Hydration —%

Summary

Enter your feeding ratio and target total weight to get exact grams of starter, flour, and water for your sourdough starter.

How it works

Enter the desired total weight of your fed starter in grams.
Set the starter-to-flour-to-water ratio (e.g. 1:2:2 means 1 part starter, 2 parts flour, 2 parts water).
The calculator instantly shows exact grams for starter, flour, and water.
Use the hydration display to confirm your starter's water percentage.
Adjust any ratio field to explore different feeding schedules.

Use cases

Prepare a starter feed before baking day.
Scale a recipe that needs a specific total starter weight.
Maintain a stiff levain (low hydration) for certain bread styles.
Build a high-hydration liquid levain for open-crumb sourdough.
Plan an overnight cold retard feed with a small starter ratio.
Teach new bakers how ratios translate to physical weights.

Frequently Asked Questions

Last updated: 2026-06-11 · Reviewed by Nham Vu