Starter Feeding Calculator
Keep a healthy starter without doing arithmetic at 7 am. Choose a ratio, enter your starter, get the exact feed.
Your starter
Pick a feeding ratio, enter how much starter you keep; the calculator returns exact flour and water for the feed.
Flour to add
100 g
Water to add
100 g
Total after feed
250 g
Ratio
1:2:2
Which feeding ratio should you use?
Pick the ratio that fits your schedule, not the other way around. The numbers tell you how much fresh flour and water to give the culture, so more food means a slower, milder rise.
- 1:1:1 (daily): the everyday feed. Equal parts starter, flour and water. It peaks in 4 to 6 hours at room temperature and asks to be fed again the next day.
- 1:2:2 (every other day): one part starter with two parts flour and two parts water. Good if your starter lives in the fridge and you bake a few times a week.
- 1:5:5 (weekly): a big feed for a starter that rests in the fridge between bakes. It takes 12 hours or more to peak, so you can feed once a week.
- 1:10:10 (build): a levain style build. Use it the day before baking, or to strengthen a starter that has gone slack or acidic.
The math is the same every time. Each number is a part by weight. At 1:2:2, one part starter gets two parts flour and two parts water. So 50 g starter needs 100 g flour and 100 g water. If you keep a different amount, enter it above and the tool does the rest. For feeding schedules and fridge tips, see the starter guide, and for true hydration math that includes the starter, try the hydration calculator.
Frequently asked questions
What does a 1:2:2 feeding ratio mean?
It is the ratio of starter to flour to water by weight. At 1:2:2 with 50 g of starter you add 100 g of flour and 100 g of water, giving 250 g of freshly fed starter.
How much starter should I keep in the jar?
25 to 50 g is plenty. A small jar means less discard, lower flour cost, and a healthier ratio of fresh food to old starter at every feed.
Why does my starter get watery on top?
The dark liquid, often called hooch, is a hunger signal. Pour it off or stir it in, then feed at your usual ratio. If the whole starter stays runny, try a higher feed ratio or cooler water.
How often should I feed a starter in the fridge?
Once a week at 1:2:2 or 1:5:5 is enough. Feed it, let it sit at room temperature for an hour or two, then put it back in the fridge. If you skip two weeks, just pour off any hooch and feed again.
Can I use discard instead of feeding?
Yes, discard makes great crackers, pancakes and flatbreads. But the starter you keep in the jar still needs regular feeds, or it will get weak and acidic.