Starter feeding guide
Choose a ratio, then feed with intent
Feeding ratio controls how quickly your starter peaks and how acidic it gets before the next feed. Use the calculator above for exact grams, then use this guide to match ratio choice to your schedule.
Best for short intervals and frequent bake-day feeding at room temperature.
A common daily range for stable growth with moderate acidity buildup.
Longer feeding windows and slower acid accumulation before peak.
Divide your target starter weight by the total ratio parts, then multiply by each part to get seed starter, flour, and water grams.
How to use this feeding calculator
Enter how much mature starter you currently have, then choose your target starter weight after feeding. Select a ratio preset like 1:1:1 or 1:5:5, or type a custom ratio to match your process.
The calculator gives the exact grams to keep as seed starter, flour to add, and water to add. It also shows how much to discard before feeding so your jar stays on plan.
What feeding ratios actually control
Higher feeding ratios give yeast and bacteria more fresh food, which usually delays peak and keeps acidity lower for longer. Lower ratios peak faster and can become more acidic sooner.
A 1:1:1 feed is fast and practical for frequent daily baking. Ratios like 1:3:3 or 1:5:5 are common when you want a longer interval between feeds or stronger growth before mixing dough.
Common ratio timing at room temperature
Timing always depends on starter strength, flour type, and kitchen temperature. Use rise, bubbles, and aroma as your final signal.
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