Quick Answer: A sourdough starter feeding ratio is written as Starter : Flour : Water — always by weight, never by volume. A 1:3:3 means 1 part starter, 3 parts flour, 3 parts water. Higher ratios give the starter more food, so it peaks more slowly. Lower ratios peak faster. Your schedule — not personal preference — should decide which ratio you use.
The Sourdough Starter Feeding Ratio Chart
This chart covers the most common ratios at a typical room temperature of 70–75°F (21–24°C) with a healthy, established starter fed on all-purpose or bread flour.
| Ratio | Time to Peak (70–75°F) | Best Used For | Feed Frequency Needed |
|---|---|---|---|
| 1:1:1 | 4–6 hours | Same-day baking, levain, starter revival | Every 4–8 hours |
| 1:2:2 | 6–8 hours | Morning feed for afternoon bake, beginner maintenance | Every 8–12 hours |
| 1:3:3 | 8–10 hours | Daily maintenance, evening feed for next morning | Once or twice daily |
| 1:4:4 | 9–12 hours | Warm kitchens, overnight timing, fridge prep | Once daily |
| 1:5:5 | 10–14 hours | Hot kitchens, once-daily feeding, building levain overnight | Once daily |
| 1:10:10 | 14–20 hours | Strengthening a weak starter, extended overnight timing | Once daily |
Important: These times are guidelines, not guarantees. Your actual peak time depends on your starter’s maturity, the flour type, and your kitchen temperature. Warmer kitchens move faster; cooler kitchens move slower. Use the chart as a starting point and adjust based on what you observe.
How to Read a Sourdough Feeding Ratio
A feeding ratio is always written in this order: Starter : Flour : Water. The numbers represent parts by weight — not cups, tablespoons, or volume of any kind.
So a 1:3:3 ratio means:
- 1 part starter (e.g. 20g)
- 3 parts flour (e.g. 60g)
- 3 parts water (e.g. 60g)
The “part” can be any weight you choose — 10g, 20g, 50g — as long as the proportions remain consistent. Always measure by weight with a kitchen scale. Volume measurements (cups, tablespoons) are not accurate for feeding ratios because flour and water have very different densities.
The starter is sometimes called the “seed” — it’s the portion of existing starter you keep to carry the culture forward. The rest is discarded before feeding. See our guide on feeding and maintaining your sourdough starter for the full step-by-step process.
What Each Ratio Does (And When to Use It)
1:1:1 — Same-Day and Revival
Equal parts starter, flour, and water. This is the fastest ratio — it peaks in 4–6 hours at room temperature, which makes it ideal for same-day baking when you need your starter ready quickly. It’s also the best ratio for reviving a starter that’s been in the fridge for a week or more, because the small food supply is consumed rapidly and the culture wakes up fast.
The catch: 1:1:1 is not well-suited for daily maintenance. Because it peaks so quickly, the starter exhausts its food supply fast. If you only feed once a day, it will sit in a hungry, increasingly acidic state for hours before its next feeding — gradually weakening the culture over time. Use 1:1:1 situationally, not as a long-term maintenance ratio.
1:2:2 — Beginner Maintenance and Morning Feeds
A reliable ratio for beginners and for bakers who feed twice a day. It peaks in 6–8 hours, which fits well into morning feed → evening bake or evening feed → morning use workflows. The starter has enough food to ferment fully without exhausting itself too quickly between feedings.
1:3:3 — The Most Versatile Daily Ratio
The ratio most experienced home bakers settle on. At a kitchen temperature of 70–72°F, 1:3:3 typically peaks in 8–10 hours — perfectly timed for a feed in the evening and use the next morning, or a morning feed and an early evening bake. It supports a healthy fermentation cycle without producing excess acidity. If you only bake once or twice a week and keep your starter on the counter, 1:3:3 twice daily is the most stable starting point.
Tip: Some bakers add malt powder to boost fermentation. Learn more about diastatic malt powder and non-diastatic malt powder.1:5:5 — Warm Kitchens and Once-Daily Feeding
In a warm kitchen (above 75°F / 24°C), lower ratios like 1:1:1 and 1:2:2 peak too fast — often in 2–4 hours — leaving the starter to sit hungry and acidic for the rest of the day. Switching to 1:5:5 or even 1:4:4 slows the fermentation rate so the starter peaks at a more predictable and workable time. This ratio is also useful for building a levain overnight when you want it ready for mixing in the morning.
1:10:10 — Strengthening a Weak Starter
Very high ratios dilute acidity and flood the culture with fresh nutrients. This is useful for a starter that’s become too acidic, peaked too early, or struggles to leaven dough consistently. Two or three consecutive feedings at 1:10:10 can reset the pH and strengthen yeast activity. It’s also used by bakers who want to feed their starter only once every 24+ hours without refrigeration.
Feeding Ratio Chart by Scenario
Use this chart to match your situation to the right ratio.
| Your Situation | Recommended Ratio | Why |
|---|---|---|
| Need starter ready in 4–6 hours | 1:1:1 | Fastest peak — same-day timing |
| Feed at night, bake in the morning | 1:3:3 or 1:4:4 | 8–12 hour peak fits overnight window |
| Kitchen is above 76°F | 1:4:4 or 1:5:5 | Slows fermentation so starter doesn’t peak while you sleep |
| Kitchen is below 65°F | 1:1:1 or 1:2:2 | Cold slows fermentation — use lower ratio to compensate |
| Daily maintenance, counter storage | 1:3:3 twice daily or 1:5:5 once daily | Supports full fermentation cycle without over-acidifying |
| Starter going in fridge for the week | 1:3:3 or 1:5:5 | Extra food sustains microbes during cold storage |
| Reviving starter from fridge | 1:1:1 | Fast peak wakes the culture up quickly |
| Starter is weak, slow, or over-acidic | 1:5:5 or 1:10:10 | Dilutes acidity and boosts yeast population |
| Building a levain for overnight | 1:3:3 or 1:5:5 | Times peak activity to arrive in the morning |
How Temperature Affects Your Ratio
Temperature is the most powerful variable in feeding ratio timing — more powerful than the ratio itself. The chart above assumes 70–75°F. Here’s how to adjust:
| Kitchen Temperature | Effect on Peak Time | Adjustment to Make |
|---|---|---|
| Below 65°F (18°C) | Significantly slower — add 2–4 hours to estimated peak | Use lower ratios (1:1:1 or 1:2:2) or warm the starter |
| 65–70°F (18–21°C) | Slightly slower — add 1–2 hours | Use standard ratios but allow extra time |
| 70–75°F (21–24°C) | Standard — use chart times as written | No adjustment needed |
| 75–80°F (24–27°C) | Faster — subtract 1–2 hours | Move up to 1:3:3 or 1:4:4 |
| Above 80°F (27°C) | Much faster — may peak in half the expected time | Use 1:5:5 or higher; consider fridge storage |
A warm kitchen in summer with a 1:1:1 ratio can produce a peaked and collapsing starter in as little as 2–3 hours. A cold kitchen in winter with the same ratio may take 10–12 hours. The ratio you choose should always be calibrated to your actual kitchen temperature, not a fixed rule.
How Flour Type Affects Feeding Ratio Timing
The flour you use matters — different flours ferment at different speeds because of their mineral content and enzyme activity.
| Flour Type | Effect on Fermentation | Adjustment |
|---|---|---|
| All-purpose flour | Baseline — use chart times as written | None needed |
| Bread flour | Slightly slower — stronger gluten, slightly less enzyme activity | Add 30–60 min to expected peak |
| Whole wheat flour | 20–30% faster — more minerals and wild yeast nutrients | Subtract 1–2 hours, or increase ratio to compensate |
| Rye flour | 30–50% faster — highest enzyme and mineral content | Even small amounts (10–20%) noticeably speed up fermentation |
If your starter is sluggish or slow to peak, replacing 20–25% of the feeding flour with whole wheat or rye for two or three cycles is one of the most effective ways to boost activity. See our guide on best flour for sourdough beginners for a full breakdown of flour options.
Feeding Ratio Examples: Actual Gram Amounts
These examples use 20g of starter as the base. Scale up or down proportionally based on how much starter your recipe requires.
| Ratio | Starter | Flour | Water | Total After Feeding |
|---|---|---|---|---|
| 1:1:1 | 20g | 20g | 20g | 60g |
| 1:2:2 | 20g | 40g | 40g | 100g |
| 1:3:3 | 20g | 60g | 60g | 140g |
| 1:4:4 | 20g | 80g | 80g | 180g |
| 1:5:5 | 20g | 100g | 100g | 220g |
| 1:10:10 | 10g | 100g | 100g | 210g |
Note that for 1:10:10, you only need 10g of starter — using 20g would produce a very large total. Adjust the seed amount to keep your total jar volume practical. Most home bakers maintain 100–200g of starter total.
How to Tell When Your Starter Has Peaked
Knowing the ratio is only half the equation. You also need to recognise peak activity so you use the starter at the right moment — not too early, not too late.
- Volume: The starter has doubled (or close to it) from its post-feeding level
- Surface: Domed or slightly rounded on top — not flat, not collapsed
- Bubbles: Visible throughout the jar sides and across the surface
- Texture: Webby, stringy, and airy when lifted with a spoon
- Float test: A small amount dropped in water floats (though this is a rough indicator — not always reliable)
- Smell: Pleasant, mildly tangy, yeasty — not sharp, alcoholic, or like nail polish remover
If your starter smells strongly of acetone or alcohol, it has gone well past peak. See our guide on sourdough starter that smells like acetone for the fix. For a full walkthrough of starter health, see our sourdough starter activity chart.
Feeding Ratio for Fridge Storage
If you bake less than once a week and keep your starter in the fridge, the feeding ratio works differently. Cold temperatures slow fermentation dramatically — even a 1:1:1 fed starter can take 5–7 days to exhaust its food supply at fridge temperature (38–40°F).
For fridge storage: feed at 1:3:3 or 1:5:5 before returning to the fridge. The extra food supports the microbes through the long cold period. Do not put a 1:1:1 fed starter straight back in the fridge — it doesn’t have enough food to stay healthy through a week of storage.
To wake a fridge starter before baking: remove from fridge, let sit at room temperature for 1–2 hours, then feed at 1:1:1 or 1:2:2. This gets it active and at peak quickly. For starters stored more than 1–2 weeks, do two consecutive feedings before baking to fully restore yeast strength.
For a complete guide to fridge maintenance routines, see our guide on how to feed and maintain your sourdough starter.
Frequently Asked Questions
What is the best sourdough starter feeding ratio?
There is no single best ratio — the right ratio depends entirely on your schedule and kitchen temperature. For most home bakers who maintain a counter starter and bake 2–3 times a week, 1:3:3 twice daily is the most reliable starting point. If you only feed once a day, use 1:5:5. If you need your starter ready in 4–6 hours, use 1:1:1.
What does 1:1:1 mean for sourdough starter?
1:1:1 means equal parts starter, flour, and water by weight. For example: 20g starter + 20g flour + 20g water = 60g total. At room temperature (70–75°F) this peaks in 4–6 hours, making it ideal for same-day baking or reviving a starter from the fridge.
How do I know which ratio to use?
Let your schedule decide. Work backwards from when you want to bake: if you want to mix dough at 8am, and your kitchen is 72°F, feeding at 1:3:3 at 10pm the night before gives you a starter that peaks around 6–8am — right when you need it. If your kitchen runs warm (above 76°F), use 1:4:4 or 1:5:5 to slow the peak.
Can I use a different ratio every feeding?
Yes — the ratio is a tool, not a rule. Many bakers use 1:1:1 to revive from the fridge, then switch to 1:3:3 for daily maintenance, then 1:1:1 again on bake day. Consistency within a given purpose (maintenance vs. baking) is more important than using the same ratio every single time.
Why is my starter not doubling at 1:1:1?
Most commonly: the starter is too cold, too young, or coming off a long fridge rest. At temperatures below 65°F, even 1:1:1 can take 10–12 hours. If your kitchen is warm and it still isn’t doubling, your starter may need strengthening — try feeding twice daily at 1:2:2 for 3–5 days, adding a small amount (20%) of whole wheat flour to boost activity. See our guide on sourdough starter not doubling for a full diagnosis.
Does a higher ratio make the bread more sour?
Not directly. Sourness in sourdough bread is primarily determined by fermentation temperature and how ripe the starter is when used. A starter fed at 1:5:5 and used at peak produces less sour bread than a 1:1:1 starter used past peak. The biggest influence on sourness is your bulk fermentation and proof timing, not the feeding ratio itself.
What ratio should I use before putting my starter in the fridge?
Feed at 1:3:3 or 1:5:5 before refrigerating. This gives the starter enough food to stay healthy during the cold rest. Avoid refrigerating a starter immediately after a 1:1:1 feed — it doesn’t have enough food to sustain the culture through a full week of cold storage.
Why does my starter peak too quickly?
Most likely your kitchen is warm, your ratio is too low for your schedule, or your starter is very mature and active. Switch to a higher ratio (1:4:4 or 1:5:5) to slow the peak and give yourself a wider baking window. If your starter smells like it’s gone too far, see our guide on sourdough starter troubleshooting.
Related Sourdough Starter Guides
- Sourdough starter recipe — build your starter from scratch
- Feeding sourdough starter — step-by-step maintenance guide
- How to feed and maintain your sourdough starter — full maintenance routine
- Sourdough starter not doubling — diagnosis and fixes
- Sourdough starter not working — complete troubleshooting guide
- Why sourdough discard has liquid on top (hooch) — what it means and what to do
- Sourdough starter smells like acetone — how to fix it
- 72-hour sourdough starter — fast-track your starter build