Sourdough Starter Calculator
Take the guesswork out of feeding your sourdough starter. Enter how much starter you need and your preferred feeding ratio, and the calculator will give you exact weights for starter, flour, and water. It also estimates peak time based on your kitchen temperature.
Common feeding ratios (starter:flour:water):
- 1:1:1 -- everyday maintenance, peaks in 4-6 hours at room temp
- 1:2:2 -- slightly longer ferment, more food for the culture, peaks in 6-8 hours
- 1:5:5 -- long ferment, great for overnight or before a bake, peaks in 8-12 hours
- 1:10:10 -- very long ferment, useful for warm climates or weekend baking
Temperature and timing:
- 60-65F: slow fermentation (12-24 hours to peak)
- 68-72F: moderate (6-10 hours to peak)
- 75-80F: fast (4-6 hours to peak)
- 80-85F: very fast (3-5 hours to peak)
Hydration explained: A 100% hydration starter (equal parts flour and water by weight) is the most common. It should have the consistency of thick pancake batter. Stiffer starters (less water) ferment more slowly and develop more acidic flavor. Wetter starters ferment faster and taste more mild.