How feeding ratios work
A feeding ratio such as 1:2:2 means 1 part starter, 2 parts flour and 2 parts water by weight. To build a specific amount, divide it by the total number of parts:
one part = levain needed ÷ (starter + flour + water parts)
For 200 g of levain at 1:2:2 (5 parts), one part is 40 g: 40 g starter, 80 g flour and 80 g water. The calculator adds a little extra because some always sticks to the jar.
Choosing a ratio
- 1:1:1: peaks fastest (a few hours at warm room temperature).
- 1:2:2 to 1:3:3: a common everyday ratio.
- 1:5:5 to 1:10:10: slows the levain down so it peaks overnight or during a long day, and keeps it mild.
Timing depends heavily on temperature and your starter's strength, so watch the levain rather than the clock: it is ready when domed, bubbly and roughly doubled or more.
Frequently asked questions
What does 1:1:1 mean for sourdough?
Equal weights of starter, flour and water, for example 50 g starter, 50 g flour and 50 g water.
How much levain for one loaf?
Many recipes use about 15–25% levain relative to the flour. For a loaf with 500 g flour that is roughly 75–125 g.
Does a higher feeding ratio make sourdough less sour?
Generally yes. More fresh flour dilutes the acids and the levain takes longer to peak, which tends to give a milder flavor.