Frequently Asked Questions
How do I read a feeding ratio like 1:2:2?
The first number is your existing starter, the second is fresh flour, and the third is water. So 1:2:2 means one part old starter, two parts flour, and two parts water by weight.
How much flour and water do I add?
Add the ratio parts together, divide your target weight by that total to get one part, then multiply each ratio number by one part. For a 250 g target at 1:2:2 that is 50 g starter, 100 g flour, and 100 g water.
Which ratio should I choose?
A larger flour-and-water ratio such as 1:3:3 gives the yeast more food and a slower peak, which suits warm kitchens or overnight feeds. Use 1:1:1 for a quick refresh.
Should I feed by weight or volume?
Feed by weight in grams using a kitchen scale. Volume measurements are far less consistent for a healthy, predictable starter.
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This calculator provides estimates for informational purposes only. Results are based on assumptions and may not reflect actual outcomes. Consult qualified professionals in relevant fields before making important decisions based on these results.