Sourdough Starter Calculator
Calculate feeding ratios, flour and water amounts, discard quantity, and hydration for your sourdough starter. Choose a mode below to get started.
Feeding Results
About Sourdough Starter Feeding
What is a sourdough starter feeding ratio?
A feeding ratio tells you how much starter, flour, and water to combine at each feeding. Written as S:F:W (starter:flour:water), a 1:1:1 ratio means equal parts of each.
How much starter should I keep vs discard?
It depends on your baking schedule. For daily feedings with a 1:1:1 ratio, keeping 20–50g is common to avoid waste.
What hydration should my starter be?
Most bakers maintain their starter at 100% hydration, meaning equal parts flour and water by weight.
How often should I feed my starter?
If kept at room temperature (20–24°C), feed your starter every 12–24 hours using a 1:1:1 ratio. In warmer climates it may need feeding every 8–12 hours.
How do I know when my starter is ready to use?
A ripe starter doubles or triples in volume within 4-6 hours of feeding, has a domed top (not sunken), smells pleasantly sour and yeasty (not like nail polish remover), and passes the float test: a spoonful dropped in water floats. If it peaks and collapses before you use it, feed again.
What is the dark liquid on top of my starter (hooch)?
Hooch is a harmless alcohol byproduct that forms when your starter is hungry — it means the yeast has consumed all available food. Pour it off or stir it back in (it adds sourness). Hooch signals you need to feed more frequently or use a higher feeding ratio. A healthy starter should not develop hooch between regular 12-24 hour feedings.
Can I revive a neglected starter?
Almost always yes. Discard all but a tablespoon of starter, feed at 1:2:2 ratio twice daily for 3-4 days at warm room temperature (24-26°C). Even if it smells terrible or has separated, the microorganisms are resilient. Consistent feeding with fresh flour and water almost always revives a starter within a week.