The Ultimate Guide to Sourdough Starter Feeding Ratios

How to Feed Your Sourdough Starter Based on Your Schedule and Baking Needs

If you’ve ever wondered how often to feed your sourdough starter or what feeding ratio is best for your baking plans, you’re not alone. One of the most common questions among both new and seasoned sourdough bakers is: What sourdough starter feeding ratio should I use?

To help simplify the process, we’ve created a visual sourdough feeding ratio chart that outlines six common ratios — from 1:1:1 to 1:10:10 — and how long it typically takes for your starter to rise and peak at 20°C (68°F).

Whether you’re feeding daily, planning to bake tomorrow, or looking to slow things down for an overnight rise, this guide breaks it all down.

What Is a Sourdough Starter Feeding Ratio?

A sourdough starter feeding ratio describes the proportions of starter, flour, and water used when refreshing your starter. It’s usually written in the format:

Starter : Flour : Water

For example, a 1:2:2 ratio means:

30g starter
60g flour
60g water

By adjusting the amount of flour and water, you can control how quickly the starter ferments and becomes active — which is crucial when planning your bakes.

Sourdough Feeding Ratio Chart (Based on 20°C / 68°F)

Ratio	Starter	Flour	Water	Time to Rise/Peak
1:1:1	30g	30g	30g	~4–6 hours
1:2:2	30g	60g	60g	~5–8 hours
1:3:3	30g	90g	90g	~6–10 hours
1:4:4	30g	120g	120g	~8–12 hours
1:5:5	30g	150g	150g	~10–14 hours
1:10:10	30g	300g	300g	~12–16 hours

What Does “Time to Peak” Mean?

The “time to peak” refers to how long it takes your starter to reach its highest point — when it’s full of bubbles, has doubled or tripled in volume, and is at its most active. This is the ideal time to use your starter in recipes like sourdough bread, pancakes, waffles, or crackers.

Why Ratio Matters

Using different ratios gives you control over how your starter behaves:

1:1:1 is great when you need your starter to be active quickly.
1:5:5 or 1:10:10 are ideal for overnight feeding or when you don’t plan to bake right away.
Higher ratios also help extend time between feedings or slow fermentation when storing in the fridge.

Pro Tips for Feeding Your Starter

Use filtered or dechlorinated water to protect your wild yeast.
Always use a clean jar and leave room for the starter to rise.
Mark the jar with a rubber band to track growth.
Mix thoroughly to incorporate flour and water and aerate the mix.
A healthy starter smells pleasantly tangy or fruity — trust your nose.

What About Warmer or Cooler Kitchens?

This chart is based on 20°C (68°F), but fermentation speed depends on temperature:

Warmer than 20°C? Starter will rise faster — reduce the listed peak times by 30–60 minutes.
Cooler than 20°C? Starter will ferment slower — add 1–2 hours to the times.
Hot kitchens? Use higher ratios (1:5:5 or 1:10:10) to slow things down.

Final Thoughts

There’s no single “right” way to feed a sourdough starter. The best feeding ratio is the one that fits your schedule and baking goals. Use this chart as a flexible guide and adjust based on your environment, starter strength, and timing needs.

Need more help troubleshooting your starter? Check out our full Sourdough Starter Troubleshooting Guide or grab our eBook From Culture to Crust in the shop.

🫙 Save this chart, share it with a fellow baker, or tape it to your fridge for quick reference!