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1:10:10 sourdough starter feeding calculator

A 1:10:10 feeding means 1 part starter, 10 parts flour and 10 parts water, all by weight. To keep 50 g of starter, add 500 g of flour and 500 g of water. The jar then holds 1,050 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)

1:10:10 means 1 part starter, 10 parts flour and 10 parts water, by weight.

Slowest. Suits an overnight feed or a warm kitchen. 1:1:1 versus 1:5:5

Your feeding

Show amounts in grams, ounces or cups

Feed 50 g starter, 500 g flour and 500 g water.

Starter
50 g
Flour
500 g
Water
500 g
Total after feeding
1050 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 1:10:10 by weight, 100% hydration.

Rough peak time

about 10 to 16 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 1:10:10
Starter you keepFlourWaterJar total
10 g100 g100 g210 g
20 g200 g200 g420 g
50 g500 g500 g1,050 g
100 g1,000 g1,000 g2,100 g
200 g2,000 g2,000 g4,200 g

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

When to use 1:10:10

Use 1:10:10 when the starter must wait a long time. It is the usual choice for an overnight feeding, a work day away from home, or a hot kitchen.

You keep very little starter. Keeping 10 g is enough, so you discard almost all of the jar and waste little. That makes it popular with bakers who feed every day.

How long a 1:10:10 feeding takes to peak

At 75 °F, a 1:10:10 feeding usually peaks in 10 to 16 hours. In a cool 68 °F kitchen, expect 14 to 20 hours. In a warm 82 °F kitchen, expect 8 to 12 hours. These are guides for an active starter at 100% hydration fed with white flour.

The feeding dilutes the starter twenty-one times, so the peak is far off. In a warm kitchen it can still come in about half a day. In a cool one it can take a full day or more.

A common mistake

With only a few grams of starter, small scale errors matter. If you keep 10 g and weigh 12 g, the feeding is 20% off. Tare the jar and add the starter slowly.

Quick answers

How much flour and water do I add for 1:10:10 with 20 g of starter?

Add 200 g of flour and 200 g of water to 20 g of starter. The jar holds 420 g after the feeding.

Is 1:10:10 the right ratio for me?

It is right if the starter must last 12 hours or more. If you want it ready in a few hours, use a smaller ratio.

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