Starter feeding ratios

How sourdough starter ratios work:

When you feed your starter, you’re giving it food (equal parts flour and water) for the wild yeast and bacteria to eat.

The ratio (like 1:1:1 or 1:5:5) simply shows how much food you’re giving compared to how much starter you start with.

Let’s break it down:

Feeding 1:1:1 - equal parts starter, water, and flour.
A quick snack. Your starter will rise fast and peak in just a few hours which is great if you’re baking soon, but it also burns through its food quickly.

Feeding 1:5:5 - one part starter to five parts water and five parts flour.
A balanced meal. This is my daily feed and keeps the culture strong and consistent. It rises slowly and steadily. Mine takes about 12 - 14 hours to peak at room temperature. Perfect for feeding at night and baking in the morning.

Feeding 1:10:10 - one part starter to ten parts water and ten parts flour.
A feast. I do this once a week to build extra strength or if my starter seems sluggish. The higher the ratio, the more food it has - which means it ferments longer, grows stronger, and develops deeper flavor.

Here’s the simple rule:
More food = slower rise = stronger starter.

I feed mine every night (1:5:5), leave it on the counter, and once a week I give it a big meal (1:10:10).
By morning, it’s webby, bubbly, and ready to bring dough to life. 

Keep it fed. Keep it consistent. Watch it thrive.