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Plan precise sourdough feeds using your target starter amount and preferred ratio. Get how much starter to keep, flour to add, water to add, and discard estimate for consistent starter maintenance.
Last updated: April 13, 2026
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Common examples: 1:1:1, 1:2:2, or 1:3:3.
If provided, calculator also estimates discard amount or extra seed starter needed.
Keep starter
50 g
Add flour
50 g
Add water
50 g
Resulting hydration
100%
Final starter total
150 g
Estimated discard
170 g
Extra seed needed
0 g
Summary
For 150 g at 1:1:1, use 50 g starter + 50 g flour + 50 g water.
Steps
Starter routine note
Temperature and feeding interval strongly affect activity. Use this for mass planning, then tune timing and ratio for your flour, room temp, and bake schedule.
Feeding ratios split the final starter into parts. In a 1:2:2 feed, there are 5 total parts. One part is existing starter seed, two parts flour, and two parts water.
part size = target starter / (starter + flour + water parts)seed = part size x starter partsflour = part size x flour parts, water = part size x water partsShare it with bakers and sourdough enthusiasts
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