Sourdough Starter

Feeding Your Sourdough Starter (1:2:2 Ratio)

You are taking home 150g of active sourdough starter.

To keep it strong, bubbly, and ready to bake, we feed it using a 1:2:2 ratio.

What Does 1:2:2 Mean?

It means:

1 part starter
2 parts flour
2 parts water

This ratio strengthens your starter, keeps acidity balanced, and promotes healthy yeast growth.

How to Feed Your 150g Starter

If you feed all 150g:

• 150g starter

• 300g flour

• 300g water

This creates 750g of starter — which is more than most home bakers need.

So instead, we recommend discarding some before feeding.

Recommended Home Feeding

1. Discard down to 50g starter

2. Add:

   • 100g flour

   • 100g water

You’ll now have 250g total starter, which is a manageable amount for home baking.

How to Feed

1. Stir your starter.

2. Discard down to desired amount.

3. Add flour and room-temperature water.

4. Stir until fully combined.

5. Cover loosely.

6. Let sit at room temperature.

When Is It Ready?

At room temp, a 1:2:2 feeding typically peaks in 8-12 hours.

Your starter is ready when it:

• Doubles in size

• Looks bubbly throughout

• Smells slightly sweet and tangy

• Passes the “jiggle test”

Refrigeration Schedule

If baking weekly:

• Feed at room temperature

• Let it peak

• Refrigerate

Feed once per week while refrigerated.

Helpful Notes

• Always feed by weight for best results.
• If your kitchen is warmer, it will peak faster.
• If cooler, it may take longer.

Consistency matters more than perfection.