Maintain a healthy, bubbly starter by calculating the precise amount of flour and water needed based on your current starter weight and desired feeding ratio.
Flour to Add:
0 g
Water to Add:
Total Starter Weight:
20 g
This mix ensures the yeast has enough food for the next cycle, resulting in a healthy, active culture ready for baking.
Feeding involves refreshing a small amount of starter with fresh flour and water to sustain the wild yeast colony.
Formula: Flour = Starter Weight × Ratio Part; Water = Flour × Hydration %
Example: You keep 20g of starter and choose a 1:2:2 ratio at 100% hydration.
It means for every 1 gram of starter, you add 2 grams of flour and 2 grams of water.
Higher ratios like 1:5:5 are ideal for warm kitchens or when you want to extend the time between feedings.
100% hydration (equal flour and water) is standard; lower hydration creates a stiffer starter that ferments slower.
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