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1:5:5 sourdough starter feeding calculator

A 1:5:5 feeding means 1 part starter, 5 parts flour and 5 parts water, all by weight. To keep 50 g of starter, add 250 g of flour and 250 g of water. The jar then holds 550 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)

1:5:5 means 1 part starter, 5 parts flour and 5 parts water, by weight.

Slower and milder. Suits one feeding a day. 1:1:1 versus 1:5:5

Your feeding

Show amounts in grams, ounces or cups

Feed 50 g starter, 250 g flour and 250 g water.

Starter
50 g
Flour
250 g
Water
250 g
Total after feeding
550 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 1:5:5 by weight, 100% hydration.

Rough peak time

about 8 to 12 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 1:5:5
Starter you keepFlourWaterJar total
10 g50 g50 g110 g
20 g100 g100 g220 g
50 g250 g250 g550 g
100 g500 g500 g1,100 g
200 g1,000 g1,000 g2,200 g

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

When to use 1:5:5

Use 1:5:5 for one feeding a day. A small amount of starter goes into a lot of fresh flour and water, so the jar takes most of a day to peak.

It also fits bakers who like a milder, less sour starter. Feed in the morning and the starter is ready to use that evening, or feed at night and use it the next morning.

How long a 1:5:5 feeding takes to peak

At 75 °F, a 1:5:5 feeding usually peaks in 8 to 12 hours. In a cool 68 °F kitchen, expect 11 to 16 hours. In a warm 82 °F kitchen, expect 6 to 9 hours. These are guides for an active starter at 100% hydration fed with white flour.

The feeding dilutes the starter eleven times. Yeast needs time to grow back, which is why the peak is many hours away. A cool kitchen can stretch it to a full day.

A common mistake

A 1:5:5 feeding needs a lot of flour and water for a large jar. If you keep 100 g of starter, the jar holds 1,100 g. Keep less starter in the jar and you waste less flour.

Quick answers

How much flour and water do I add for 1:5:5 with 20 g of starter?

Add 100 g of flour and 100 g of water to 20 g of starter. The jar holds 220 g after the feeding.

Is 1:5:5 the right ratio for me?

It is right if you feed once a day and want a mild starter. If your kitchen is very warm, step up to 1:10:10 so the peak does not come too early.

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