Starter Calculator
Calculate feeding amounts, predict peak times, and track discard. Adjust for your kitchen temperature and flour type.
Feeding Ratio
Extended overnight. Good when you want to sleep in and bake mid-morning.
Kitchen Temperature: 72°F(22°C)
60°F Cool72°F Room85°F Hot
Starter Flour
Baseline speed
Predicted Peak Time
8.5–11.9
hours to peak
Based on 1:5:5 ratio at 72°F with white / bread flour. Actual times vary — watch for doubling in volume and a dome shape.
Feeding Amounts
Starter (retained)20g
Flour (add)100g
Water (add)100g
Total after feed220g
Weekly Discard
1400g
discard per week
That's 200g per feed × 7 feeds. Use it for pancakes, crackers, or pizza dough!
Peak Time Reference
All times at room temperature (68°F / 20°C) with white/bread flour
| Ratio | Peak Time |
|---|---|
| 1:1:1 | 4–6h |
| 1:2:2 | 5–8h |
| 1:3:3 | 6–10h |
| 1:4:4 | 8–12h |
| 1:5:5 | 10–14h |
| 1:10:10 | 12–16h |
Sources
- Feeding ratio peak times: https://www.summitsourdough.com/en-us/blogs/information-and-process-5/the-ultimate-guide-to-sourdough-starter-feeding-ratios
- Temperature and feeding guidance: https://brodandtaylor.com/blogs/recipes/feeding-ratios
- Starter maintenance routine: https://www.theperfectloaf.com/sourdough-starter-maintenance-routine/
- Starter health indicators: https://www.theperfectloaf.com/guides/sourdough-starter/