Sourdough Ratio

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Sourdough Bread

Sourdough ratio

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When I first started sourdough, I didn’t fully understand the power of feeding ratios. They can seem complicated, but once you grasp them, they actually simplify your whole sourdough routine. P.S: Comment “RATIO” and I’ll DM you a link to my feeding ratio calculator. P.P.S: Instagram has disabled my ability to reply to comments at the moment, so please DM me if you have questions, and don’t be offended if I can’t respond here. At first, I’d just dump flour and water into my starter jar and...

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Not too fast, not too slow—this starter feeding ratio is just right. If you’re baking regularly, 1:5:5 might become your new go-to. This sourdough starter feeding ratio is perfect for the every day maintenance feed. Similar to a 1:10:10 feeding ratio, the flour and water amounts are equal—keeping your starter at 100% hydration. But by using a bit more starter (1:5:5 instead of 1:10:10), your starter will take less time to reach peak. It’s the perfect balance for every day maintenance: slow...

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Control your sourdough routine by choosing a feeding ratio that fits within your day. By the way, you can comment the word RATIO, and I'll message you a link to my feeding ratio calculator. If you want to feed your starter 3x per day and bake often, a 1:1:1 or 1:2:2 ratio works beautifully. If you’re more of a twice-a-day feeder, a 1:5:5 ratio is ideal (that’s what I do!). If you want to ideally feed your starter once per day for the most part, a 1:10:10 ratio works well. You can use sourdo...

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Let’s talk ratios! . A common starter ratio for sourdough is 1:1:1 (meaning equal parts starter, water, and flour by weight), but many bakers (like myself) for a slightly higher ratio like 1:2:2 or 1:4:4 depending on how quickly they want their starter to ripen and how often they want to feed it; a higher ratio means less frequent feedings, while a lower ratio requires more frequent feeding to maintain activity. . This information is in regard to an already active starter. If you’re just st...

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Sourdough hydration refers to the ratio of water to flour in your dough, expressed as a percentage. Here’s how to calculate it: Hydration (%) = (Total Water ÷ Total Flour) × 100 1. Add up all the water in your recipe, including water in the starter. 2. Add up all the flour in your recipe, including flour in the starter. 3. Plug these values into the formula. Example: Imagine your recipe has: -500 g flour in the dough -350 g water in the dough -Your starter contains 50g flour an...

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