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Starter Feeding Calculator
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1:1:1 sourdough starter feeding calculator

A 1:1:1 feeding means 1 part starter, 1 part flour and 1 part water, all by weight. To keep 50 g of starter, add 50 g of flour and 50 g of water. The jar then holds 150 g.

What do you know?

The starter left in the jar after you discard.

Weigh the jar, then subtract the empty jar. We use it to tell you how much to discard.

Feeding ratio (starter : flour : water)

1:1:1 means 1 part starter, 1 part flour and 1 part water, by weight.

Peaks fast, so you feed often. Tangier starter. 1:1:1 versus 1:5:5

Your feeding

Show amounts in grams, ounces or cups

Feed 50 g starter, 50 g flour and 50 g water.

Starter
50 g
Flour
50 g
Water
50 g
Total after feeding
150 g

Discard

Type the weight of the starter in your jar to see how much to discard.

Keep 50 g of starter in the jar and discard the rest. Then add the flour and water. Ratio 1:1:1 by weight, 100% hydration.

Rough peak time

about 3.5 to 5 hours

At 75 °F. A guide only: your flour, starter and kitchen will change it. Watch the jar, not the clock.

Fine-tune

100% means equal flour and water. Used with the preset ratios.

Temperature unit

Used only for the peak time guide.

Clock times (optional)

Fill in one to see clock times for the peak. Fill in both to get a ratio that fits your night.

Flour mix (optional)

White flour (all-purpose or bread): 100%

The numbers

Flour and water to add for common starter amounts at 1:1:1
Starter you keepFlourWaterJar total
10 g10 g10 g30 g
20 g20 g20 g60 g
50 g50 g50 g150 g
100 g100 g100 g300 g
200 g200 g200 g600 g

Amounts use 100% hydration and white flour. Change hydration or the flour mix in the tool above.

When to use 1:1:1

Use 1:1:1 when you want a starter that is ready soon. It is the usual choice to wake a starter from the fridge, to rescue a weak one, or to build starter for a bake the same day.

It also suits bakers who feed twice a day. The starter gets fresh food often, so it stays active and tends to taste more tangy.

How long a 1:1:1 feeding takes to peak

At 75 °F, a 1:1:1 feeding usually peaks in 3.5 to 5 hours. In a cool 68 °F kitchen, expect 4.5 to 7 hours. In a warm 82 °F kitchen, expect 2.5 to 4 hours. These are guides for an active starter at 100% hydration fed with white flour.

A small feeding spreads the yeast only a little, so the food runs out quickly. That is why the peak comes early and the starter can fall back before you notice.

A common mistake

Many bakers use 1:1:1 and then feed once a day. The starter peaks in the afternoon, falls, and sits hungry for hours. If you feed once a day, use 1:5:5 instead, or feed more often.

Quick answers

How much flour and water do I add for 1:1:1 with 20 g of starter?

Add 20 g of flour and 20 g of water to 20 g of starter. The jar holds 60 g after the feeding.

Is 1:1:1 the right ratio for me?

It is right if you can feed every 4 to 8 hours or want a quick wake-up. If you feed once a day, a larger ratio such as 1:5:5 fits better.

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