Sourdough Starter Feeding Calculator
How much starter, flour and water to feed for the ratio and the amount of starter you need.
Feed your starter
I know
Feeding ratio (starter : flour : water)
Room temperature
Enter positive numbers to see the amounts.
- Starter to keep
- Flour to add
- Water to add
- Total after feeding
- Hydration after feeding
- Ready in about
Rise times are approximate.
Rise time by room temperature
Approximate hours until a fed starter peaks. Warm kitchens are faster, cool ones slower.
| Ratio | 20 °C (68 °F) | 24 °C (75 °F) | 28 °C (82 °F) |
|---|---|---|---|
| 1:1:1 | ≈ 6–8 h | ≈ 4–6 h | ≈ 3–4 h |
| 1:2:2 | ≈ 7–10 h | ≈ 5–8 h | ≈ 4–6 h |
| 1:5:5 | ≈ 8–12 h | ≈ 7–10 h | ≈ 5–7 h |
| 1:10:10 | ≈ 12–16 h | ≈ 10–13 h | ≈ 7–9 h |
How to tell it is ready
Use your starter at its peak, just as it stops rising or begins to dip.
Bake day build
Build the levain from a small spoonful of starter. Figures assume a starter at 100% hydration.
Number of builds
Enter positive numbers to see the amounts.
| Step | Starter | Flour | Water | Total |
|---|---|---|---|---|
Approximate.
Good to know
- Weigh with a kitchen scale. Cups and spoons are too imprecise for a starter.
- Use water without strong chlorine, and keep the starter jar loosely covered.
- Make a little extra levain, about 10%, because some stays on the jar and the spoon.
- A starter kept in the fridge needs one or two warm feedings before it is lively again.