Free tool · no signup
Pick a feeding ratio and we'll work out exactly how much starter, flour and water you need. Everything is calculated right here in your browser.
Add the flour and water above to your starter. Levain hydration: 100%.
Sourdough Tracker remembers your ratio, reminds you when to feed, and logs every bake. Free, no credit card.
A feeding ratio is written starter : flour : water. The first number is the starter you start with; the other two are how much fresh flour and water you add. A 1:5:5 feed takes 1 part of your starter and adds 5 parts flour and 5 parts water - a bigger meal that peaks slower and lasts longer, ideal before an overnight gap. A 1:1:1 feed is a small, fast meal for a warm kitchen when you bake the same day.
What is a sourdough feeding ratio?
It is the proportion of starter to fresh flour to water at a feed, written starter:flour:water. 1:5:5 means for every 1 part of existing starter you add 5 parts flour and 5 parts water. More flour and water per part of starter = more food = the starter peaks slower and lasts longer between feeds.
Which feeding ratio should I use?
1:1:1 in a warm kitchen when you bake daily; 1:3:3 to 1:5:5 when you want an overnight gap or your kitchen is warm. A bigger ratio buys more time. Kitchen temperature matters as much as the ratio - the same starter peaks far faster at 26°C than at 18°C.
Starter or levain - what is the difference?
Your starter is the culture you keep alive. A levain (or 'build') is a portion of starter fed specifically to use in a recipe. Use the 'levain for a recipe' mode to back-solve how much starter to take and how much flour and water to add to hit the amount your recipe needs.
Does this work for any ratio?
Yes - type any custom ratio like 1:4:4 or 1:2:3 (a stiffer levain). Everything is calculated live in your browser; nothing is sent anywhere.
