Learn Sourdough
A topical hub for the concepts that matter: feeding ratios, baker's math, hydration, fermentation timing, starter care, and the tools that tie it all together.
Pick a topic below to jump straight to the guides and deep dives. Every section links to the most-read articles on that topic plus the calculator or pillar guide most relevant to it.
Feeding Ratios
The ratio of starter to flour and water controls how fast your starter peaks and what it tastes like. 1:1:1 is the classic same-day feed; 1:2:2 and 1:3:3 extend the window to 6–10 hours; 1:5:5 is built for overnight levains. Pick the ratio that fits your baking schedule, not the other way around.
Start here
- •1:1:1 — the daily baker’s ratio(peaks 4–6 hr)
- •1:2:2 vs 1:3:3 — which should you pick?(peaks 6–10 hr)
- •1:5:5 overnight levain(peaks 10–14 hr)
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Hydration & Baker's Math
Baker's percentage is the language of professional baking: flour is always 100% and every other ingredient is expressed relative to flour. Hydration — water as a percent of flour — is the single biggest lever on crumb structure. Most artisan sourdough lives in the 70–78% range.
Fermentation Timing & Temperature
Temperature, not time, controls sourdough fermentation. A 10°F swing roughly doubles or halves bulk time, so knowing your dough temperature matters more than watching the clock. Desired Dough Temperature (DDT) and good visual cues are the secret to consistent results across seasons.
Starter Care
A healthy starter doubles in 4–8 hours at room temperature and smells yeasty, not sharply acidic. Get the feeding schedule and ratio right and the rest of your bake gets dramatically easier. Whether you bake daily or once a month, there’s a maintenance routine that fits.
Tools & Calculators
Once you understand the ratios, the calculator does the arithmetic. Dial in a target dough weight, hydration, and starter percentage, and get the exact flour, water, starter, and salt weights — along with an estimated bulk fermentation window for your kitchen temperature.