Starter Ratio: 1:1:1 vs 1:2:2 & How Much to Use

Getting your sourdough starter ratio right is crucial for consistent, delicious bread. This guide covers both feeding ratios (how you maintain your starter) and levain ratios (how much starter you use in a loaf). Use our sourdough hydration calculator to calculate exact amounts for any ratio.

Two Types of Sourdough Ratios

Bakers use "ratio" in two different contexts. Feeding ratio (e.g., 1:1:1 or 1:2:2) describes how you feed your starter during maintenance. Levain ratio (e.g., 20%) describes what percentage of your total flour comes from active starter in the final dough. Both matter for great bread.

Sourdough Feeding Ratio: 1:1:1, 1:2:2, and Beyond

1:1:1 Ratio (Equal Parts)

The 1:1:1 sourdough feeding ratio means equal weights of starter, flour, and water. If you have 50g of starter, you add 50g flour and 50g water. This is the standard maintenance feeding—it keeps your starter healthy without explosive growth. Use it for daily feeding when baking regularly. Our calculator's "Equal parts" option uses this ratio.

1:2:2 Ratio (Double Feed)

1:2:2 feeding doubles the food: for 1 part starter, add 2 parts flour and 2 parts water. So 50g starter gets 100g flour + 100g water. This builds a larger, more active starter quickly—ideal 12-24 hours before baking. The extra food means a longer peak window. Select "Double feed" in our starter maintenance calculator.

1:3:3 and 1:4:4 (Triple and Quadruple)

Even larger feeds for maximum activity. Use when your starter has been neglected, when you need a lot of levain for a big bake, or when you want the most vigorous rise possible. See our sourdough feeding schedule guide for timing.

Levain Ratio: How Much Starter to Use

The levain ratio (or inoculum) is the percentage of your total flour that comes from active starter. If your recipe has 500g total flour and you use 20% levain, that's 100g of flour from starter—which at 100% hydration means 100g starter (50g flour + 50g water in the starter).

10-15% Levain: Mild and Slow

Lower levain percentages produce milder flavor and slower fermentation. Good for long, cold bulk fermentation or when you want subtle sourdough character. The dough is easier to schedule—less risk of overproofing.

18-22% Levain: The Sweet Spot

Most recipes use 20%. It's a balance: noticeable tang, reasonable fermentation time (4-8 hours at room temp), and reliable results. Our calculator defaults to 20% for this reason.

25-30% Levain: Bold and Fast

Higher percentages mean more tang and faster rise. Useful when you're short on time or want pronounced sourdough flavor. Watch the dough closely—it can overproof quickly.

How Much Starter to Use: Practical Examples

For a 800g dough at 72% hydration with 20% levain: you'd need roughly 160g of 100% hydration starter (contributing 80g flour + 80g water). The remaining 420g flour and 496g water complete the dough. Our sourdough hydration calculator does this math instantly—enter your target weight and it gives you exact amounts.

Starter Hydration and Ratio

Most starters are 100% hydration (equal flour and water). But some bakers use stiffer starters (50-80% hydration) for different characteristics. Our calculator assumes 100%—the most common. If yours differs, you'll need to adjust manually or use a baker's percentage approach.

Feeding Schedule and Ratio

Your sourdough feeding ratio affects when your starter peaks. 1:1:1 peaks in 4-6 hours at room temp; 1:2:2 might take 6-8 hours. Feed at the right time so you use the starter at peak. See our feeding schedule guide for detailed timing.

Frequently Asked Questions

Disclaimer: Baking results vary based on flour type, ambient temperature, starter health, and technique. Use this guide and our sourdough hydration calculator as a starting point, then adjust to your conditions.