Understanding Starter Feeding Ratios & Flours
A healthy sourdough starter is the key to delicious, tangy bread. To maintain your starter, you need to feed it regularly, and understanding feeding ratios is essential for keeping it lively and strong. Let’s dive into the basics of feeding your sourdough starter!
What are Feeding Ratios?
Feeding ratios determine how much flour and water you add to your starter during each feeding. A common way to express these ratios is in terms of equal parts of starter, flour, and water. For example, a 1:1:1 ratio means for every part of starter, you add one part flour and one part water.
Common Feeding Ratios
1:1:1 Ratio (equal parts starter, flour, and water)
This is the simplest and most common feeding ratio. If you have 20 grams of starter, you would feed it with 20 grams of flour and 20 grams of water. This ratio promotes active fermentation and is great for daily feeding. Occasionally a long-term feeding of this ratio can cause your starter to become a little acidic. To avoid this switch to a higher feeding ratio every once in a while, your starter will thank you!
Time to double: Typically 4-6 hours at room temperature (around 75°F to 80°F or 24°C to 27°C).
1:2:2 Ratio ( 1 part starter, 2 parts flour, 2 parts water)
This ratio involves using two parts flour and two parts water for every part of starter. For example, if you start with 20 grams of starter, you would add 40 grams of flour and 40 grams of water. This is ideal if you want to build up your starter for baking, as it provides more nutrients.
Time to double: Usually 6-8 hours, as this provides more food for the yeast to work with.
1:3:3 Ratio ( 1 part starter, 3 parts flour, 3 parts water)
For a more substantial feeding, you can use a 1:3:3 ratio. Here, if you have 20 grams of starter, you would add 60 grams of flour and 60 grams of water. This is helpful if you’re planning to store your starter for a longer period or if it’s been a while since the last feeding.
Time to double: Often takes 8-12 hours, giving the starter more time to ferment due to the higher flour content.
What Flour to Use
All-Purpose Flour: A popular choice that provides a good balance of protein and starch.
Bread Flour: Has a higher protein content than all-purpose flour, which can contribute to stronger structure and gluten development.
Whole Wheat Flour: Contains the bran, germ, and endosperm of the wheat kernel, which can provide nutritional value and a slightly nuttier flavor. However, the bran can inhibit gluten development, which may result in bread that doesn't rise as high.
Rye Flour: Contains enzymes that can help boost fermentation activity. Rye flour is considered to be one of the most nutrient-dense options for sourdough starters.
Spelt Flour: An ancient grain that can add a unique character and nutty flavor to bread.
My starter was created with AP Flour but I switched to feeding it unbleached bread flour because I liked the strength it gave my starter.
Factors Affecting Doubling Time
Temperature: Warmer temperatures speed up fermentation, while cooler temperatures slow it down. A starter kept in a warm environment will rise faster.
Hydration: Higher hydration starters (more water) can sometimes rise faster, but it also depends on the balance of flour and water. Typically, you do not want a loose/watery starter. Ideally your starter should be close to a thick pancake batter. You can tell if you have too much water in your starter when there are a lot of watery bubbles on the top. If this happens, feed your starter with a little less water than flour.
Flour Type: Whole grain flours, like whole wheat or rye, tend to ferment faster due to their higher nutrient content compared to white flour.
Yeast Activity: An active and healthy starter will double more quickly than a less vigorous one.
How to Feed your Starter
Remove: Start by discarding a portion of your starter (usually about half). This keeps the yeast and bacteria in balance and prevents your starter from becoming too acidic.
Weigh: Use a kitchen scale to weigh your remaining starter.
Add Flour and Water: Depending on your chosen ratio, add the appropriate amount of flour and water.
Mix: Stir well until everything is combined and you have a smooth, homogenous mixture.
Let It Rest: Cover your stater jar with a loose fitting lid, and let it sit at room temperature until it becomes bubbly and doubles in size—usually about 4 to 8 hours.
Observing your Starter
The best way to determine if your starter is ready for baking is to look for signs of activity: bubbles throughout and bigger bubbles on the surface, a pleasant tangy smell, and of course, the size—it should be visibly puffy and have doubled. The texture should be light and fluffy, not dense or liquid. It should hold air bubbles, giving it a spongy feel. Some people like to use the “float-test”. I personally have never used the float test but if you would like to here are the steps: take a small spoonful of your starter and gently drop it into a glass of water. If it floats, it’s ready to use; if it sinks, it may need more time or additional feeding.
Tips & Notes
Your starter consistency should be close to a thick pancake batter. If it seems runny or weak try decreasing the amount of water by a few grams when you feed or which to a higher protein flour.
Don’t be afraid to stir your starter! Stirring your starter will help activate it and strengthen it by adding in oxygen.
Discarding and stirring your starter at or near its peak can help strengthen it as well.
Keep your starter at 50g or less so you can feed it every time you use it. Keeping more starter can make it sluggish and inactive.
Keep your jar clean. We don’t want any mold growth or crusty starter all over the jar.
Conclusion
Understanding and using the right feeding ratios is essential for a healthy sourdough starter. Experiment with different ratios to see what works best for your baking schedule and preferences. With regular feedings, your starter will thrive, providing you with the perfect leavening for your homemade sourdough bread. Happy baking!
