Sourdough Feeding Ratios: A Comprehensive Guide

Sourdough baking is a rewarding process, but maintaining a healthy starter can be a bit intimidating for beginners. One of the most important aspects of sourdough care is understanding sourdough feeding ratios. This feeding sourdough starter ratio guide will demystify the process so you can confidently feed your starter and keep it active and thriving.

What Is a Sourdough Feeding Ratio?

A feeding ratio refers to the proportion of starter, flour, and water you mix during feeding. Commonly expressed as three numbers (e.g., 1:1:1), these ratios determine how much food (flour and water) you give to your existing starter. Each number represents:

1. The amount of starter you’re feeding.
2. The amount of flour you’re adding.
3. The amount of water you’re adding.

For example, a 1:1:1 ratio means you’re using equal parts (by weight) of starter, flour, and water.

Why Do Feeding Ratios Matter?

Feeding ratios are actually a very important factor when it comes to maintaining a healthy starter. Specifically, feeding ratios affect:

• Fermentation speed: More food relative to the starter slows fermentation, giving the yeast and bacteria more time to consume the nutrients.
• Flavor: Sourdough starter that is fed a high  ratio of flour and water will generally be less sour than a starter fed a lower ratio.
• Starter activity: The right ratio ensures your starter remains bubbly, active, and ready for baking.
• Maintenance starter size: Rather than storing a large starter, you can keep a small amount of starter on hand and feed it just enough for your recipe, plus a little bit extra for next time. This can help cut down on the amount of sourdough discard you produce. 

As a new baker, I did not understand just how important using a proper sourdough starter feeding ratio was. The result was bread that was consistently flat, overly sour, and best suited for the compost bin. 

When to Use Common Sourdough Feeding Ratios

1:1:1 (Equal Parts)

• Ideal for maintaining a small starter during daily feeding.
• Encourages quick fermentation, making it perfect if you bake frequently.

1:2:2 (Doubling the Starter’s Food)

• Great for less frequent feeding (e.g., every 12-24 hours).
• Offers a more stable environment for the starter.

Anything Higher

• Once you surpass 1:2:2, the main goal is to increase the size of your starter. This is great if you are a microbakery owner and need to make many loaves of bread. You can make just a bit more starter than you need by feeding it a high ratio. This is much easier maintenance than trying to maintain a large starter with a 1:1:1 feeding ratio. 
• Slows down fermentation significantly, giving the starter more “food” to consume over time.

How to Choose the Right Sourdough Starter Feeding Ratio

Consider your baking schedule

If you bake daily, a 1:1:1 ratio may work best. For occasional bakers, higher ratios like 1:2:2 or 1:4:4 are more practical. This is because your starter will still ferment while it is stored in the fridge. The more food you provide it, the longer it will stay active and healthy. 

Starters that have been stored in the fridge become less active over time. If your starter has been in the fridge and is fed with a lower feeding ratio (like 1:1:1), it will probably need more than one feed before they are ready to bake. 

Instead, try feeding it a higher ratio of flour and water (at least 1:2:2) to help to activate your starter again. You may only need one feeding before baking if you do so.

Observe your starter

An active starter will double in size, have bubbles throughout, and have a pleasant, tangy aroma. If it’s sluggish and not consistently doubling, try increasing the feeding ratio to give it more nutrients.

Account for temperature

Warmer environments speed up fermentation, so higher feeding ratios might be necessary to avoid over-fermentation. This is usually only an issue if you know you will be away from your starter for an extended period of time. 

How to Feed Your Sourdough Starter

If you generally bake only one loaf of bread, I recommend feeding it a 1:2:2 ratio. My easy sourdough bread recipe for beginners uses 100 g of starter, so this method is perfect. It maintains a small starter and usually only needs a single feeding because of the higher ratio of water and flour.

Here’s a step-by-step guide for feeding your starter. Feed your starter the night before you are ready to bake:

1. Weigh your ingredients: To a medium jar, add 25 g of sourdough starter, 50 g of all purpose flour or bread flour, and 50 g of filtered water. Stir the ingredients well, until smooth.
2. Let it rise: Cover loosely and allow it to ferment at room temperature or refrigerate for slower activity. The starter should double in size. I recommend placing a rubber band around the jar to mark the level that it started. You can use this as a reference the next day to ensure your starter at least doubled in size.
3. The next day: Use the rubber band to ensure that your starter doubled over night. There should be bubbles throughout the starter. I don’t recommend the “float test” as this is not a reliable indicator of your starter’s health. If your starter doubled, proceed with baking your bread. If it did not, repeat this process. (You can save the other 100 g of sourdough starter to use in your favorite sourdough discard recipes).
4. Save the Remaining Starter: If you use my basic sourdough bread recipe, you will have an extra 25 g of sourdough starter after using 100 g in the recipe. Store this extra starter in the fridge until your next bake. Then go ahead and feed it again using the method above, and you will always have the perfect amount to use for your recipe and maintain a small starter.

Troubleshooting Common Starter Issues

• Starter smells too sour: Feed at a higher ratio (e.g., 1:4:4) to dilute the acids and strengthen your starter. If your starter is too acidic, it will not leaven your bread well and will taste overly sour.
• Starter isn’t rising: This is usually due to a starter that is a little weak. Feed it a higher ratio, (at least 1:2:2) and repeat the process until it reliably doubles in size. Also be aware that in cooler temperatures, your starter will take longer to rise. If it is more than 10 hours, and your starter hasn’t risen much, it is likely weak.
• Gray liquid on top (hooch): This indicates your starter is hungry. Pour off the hooch and feed a higher ratio. If hooch is present, you will probably need to feed it at least 2 times before it is active enough to bake with.

Final Thoughts

Understanding sourdough feeding ratios empowers you to care for your starter with confidence. Whether you’re a frequent baker or someone who bakes occasionally, adjusting your feeding strategy to suit your needs will ensure your sourdough starter remains healthy and ready for delicious creations.

Happy baking!

Do you have any specific tips or challenges you’ve encountered while feeding your sourdough starter? Share them in the comments below!