Sourdough Starter Feeding Ratio: Complete Guide (1:1:1, 1:2:2, 1:5:5)

What Is a Sourdough Starter Feeding Ratio?

A feeding ratio is the recipe for refreshing your sourdough starter. It expresses how much mature starter, flour, and water to combine by weight. The three numbers are always read in the same order — starter : flour : water.

The ratio determines three things: peak time (when the starter is most active), flavor (how sour the resulting loaf tastes), and how much discard you generate. Choosing the right ratio is less about the “correct” number and more about matching the math to your schedule and kitchen temperature.

The Three Common Feeding Ratios at a Glance

Ratio	Peak @ 72°F	Flavour	Best For	Discard
1:1:1	4–6 hrs	More tangy	Same-day bakes, rescuing sluggish starters	Higher
1:2:2	6–8 hrs	Balanced	Evening feed → morning bake, most home bakers	Moderate
1:5:5	10–14 hrs	Milder	Overnight levain, cooler kitchens, milder loaf	Lower

Temperature is the other big lever. Every 10°F (5.5°C) warmer roughly halves the peak time; every 10°F cooler roughly doubles it.

1:1:1 — The Daily Baker’s Ratio

The classic 1:1:1 feed uses equal parts starter, flour, and water — for example 30 g + 30 g + 30 g. It is the fastest of the three, peaking in 4–6 hours at a comfortable room temperature.

Use it when: you bake every day or two and want a noticeably tangy loaf.
Avoid when: your kitchen is above 80°F and the starter collapses before you can use it.
Dive deeper: 1:1:1 Sourdough Starter Feeding Ratio Explained →

1:2:2 — The Most Versatile Ratio

1:2:2 doubles the food supply relative to the starter, which buys you an extra couple of hours. For most home bakers, this is the single best ratio: it lets you feed after dinner and bake in the morning without babysitting.

Use it when: your schedule can’t predict 4 hours exactly. 6–8 hours is a generous window.
Avoid when: you need the starter usable in under 4 hours.
Dive deeper: 1:2:2 vs 1:3:3 Comparison →

1:5:5 — The Overnight Levain Ratio

1:5:5 stretches peak time to 10–14 hours. It is almost universally paired with an overnight levain build: feed at 10 PM, mix dough at 8 AM, bake in the late morning.

Use it when: you want an overnight schedule, your kitchen is below 68°F, or you want a milder loaf with less acid bite.
Avoid when: the starter is young (under 3 weeks) and hasn’t built enough yeast population yet.
Dive deeper: 1:5:5 Feeding Ratio Deep Dive →

How to Choose the Right Ratio for You

Start with your bake time. When do you need an active starter? Count backward and pick the ratio whose peak window fits.
Adjust for temperature. Below 68°F, add a ratio step (1:1:1 → 1:2:2). Above 78°F, subtract one (1:2:2 → 1:1:1, or shorten the wait).
Tune for flavour. More dilution → milder. Less dilution → tangier. You don’t have to stick to one ratio forever.
Calibrate with the rubber-band test. Mark the jar, wait until it has doubled & domed, and bake then — not an hour later.

Still unsure? Read our how often to feed your sourdough starter guide or try the step-by-step troubleshooting in What Ratio Should I Feed My Sourdough Starter?

Common Mistakes to Avoid

Measuring by volume. Flour and water have different densities. Always use a scale.
Using past-peak starter. Past the dome, acidity climbs and yeast activity drops. Bake at the dome, not after it collapses.
Switching ratios without watching temperature. Changing 1:2:2 → 1:5:5 and expecting a 6-hour peak will leave you with a flat starter at bake time.
Feeding cold water straight from the tap. Aim for 75–78°F water to give fermentation a gentle head start, especially in winter.

Frequently Asked Questions

What is the most common sourdough starter feeding ratio?

1:1:1 is the most common sourdough starter feeding ratio. It uses equal weights of mature starter, flour, and water — for example 30 g of each. At a typical room temperature of 72°F (22°C) a 1:1:1 starter peaks in 4–6 hours, making it the default choice for bakers who use their starter the same day.

What does 1:2:2 mean for a sourdough starter?

1:2:2 means one part mature starter to two parts flour and two parts water by weight. Doubling the food supply slows fermentation so the starter peaks in 6–8 hours at 72°F, giving you a wider usable window than 1:1:1. It is the best overall ratio for bakers who feed in the evening and bake in the morning.

When should I use a 1:5:5 feeding ratio?

Use 1:5:5 when you want to stretch fermentation to 10–14 hours at room temperature. It is ideal for overnight levain builds, cooler kitchens below 68°F, or when you want a milder, less-sour final loaf because the extra dilution keeps total acidity down.

Does a higher feeding ratio make my starter weaker?

No. A higher ratio like 1:5:5 simply slows fermentation by diluting the yeast and bacteria population relative to the available food. Peak activity is just as strong — it just arrives later. For long-term health, rotate between ratios based on temperature and schedule rather than sticking to one.

Is 1:1:1 the same as 100% hydration?

Yes for the finished starter. Because 1:1:1 adds equal weights of flour and water, the resulting starter has a hydration of 100% (water equals flour by weight). All three common ratios — 1:1:1, 1:2:2, and 1:5:5 — produce a 100% hydration starter because the flour and water parts are always equal.

Sourdough Starter Feeding Ratio: The Complete Guide (1:1:1, 1:2:2, 1:5:5)

Quick Feeding Ratio Calculator