Starter maintenance, made glanceable
Use this quick chart to choose a common starter feeding ratio, scale flour and water amounts, and estimate when your starter is likely to peak. It is built for home bakers who keep a small jar on the counter or in the refrigerator and want a clear answer before mixing dough.
Reference chart
Ratios are written as starter : flour : water by weight. These examples use a 100% hydration starter and equal flour and water in the feed. Peak times are estimates for a healthy starter at roughly 72–78°F / 22–26°C.
| Ratio | Example feeding | Best use | Estimated peak |
|---|---|---|---|
| 1:1:1 | 25g starter + 25g flour + 25g water | Fast refresh before baking, mild room temps | 4–8 hours |
| 1:2:2 | 20g starter + 40g flour + 40g water | Daily maintenance with a little more food | 6–10 hours |
| 1:3:3 | 15g starter + 45g flour + 45g water | Evening feed for morning mixing | 8–12 hours |
| 1:5:5 | 10g starter + 50g flour + 50g water | Warm kitchen, longer overnight hold | 10–14 hours |
| 1:10:10 | 5g starter + 50g flour + 50g water | Very warm room or extended delay | 12–18 hours |
Small browser tool
Enter the amount of starter you plan to keep, then choose a feed ratio. The calculator returns flour, water, and total jar weight.
Use lower ratios when you need the starter sooner and higher ratios when the kitchen is warm or you need more time before mixing. A 1:1:1 feed gives the culture less fresh food, so it peaks quickly. A 1:5:5 feed dilutes acidity and stretches the rise window.
Warm rooms speed fermentation; cool rooms slow it down. If your starter is peaking before you are ready, increase the feed ratio, use cooler water, or store it in a cooler spot. If it is sluggish, try warmer water and a smaller refresh ratio for one or two feeds.
Most home bakers do not need a large starter. Keeping 10–30g and feeding only what you need reduces discard and makes the jar easier to maintain. Always leave enough headroom for the starter to double or triple.