Uploaded April 2024 | Updated September 2026, 1 week ago
Starter maintenance – Feeding ratio
There are two main variables in starter maintenance, temperature and feeding ratio. Today let’s talk about feeding ratio, assuming the temperature is unchanged.
Starter of 1:1:1 simply means one part of starter is fed with one part of flour and water. While starter of 1:2:2 means one part of starter is fed with 2 parts of flour and 2 parts of water and so on.
At my room temperature of 28C, my 1:1:1 starter takes 4hours to peak and it will stay without collapsing for another one hour plus. While 1:2:2 starter takes 5hr to peak, 1:3:3 takes 6hr and 1:4:4 takes 7hrs. The higher the ratio we feed our starter, the more food is given, hence the starter will take longer time to consume and reach its peak.
Therefore we shall jot down the timing our starter takes to peak at different feeding ratio, so we can adjust the feeding ratio according to our desired working schedule.
Here’s some common Q&A :-
Q – What is the recommended ratio to refresh the starter from fridge?
A – I would suggest to start with 1:1:1. As starter from fridge has been hibernating, we do not want to feed at too high the ratio which has too little microbes population to work on reviving the starter.
Q – When do you use the starter?
A – You might notice that the starter stays at peak for sometimes before it starts collapsing. I will use my starter at this phase (after peak and before collapsing). This means that you have a wide time frame to use your starter
Q – When do you feed the starter at high ratio?
A – I will feed starter at higher ratio (1:3:3 or 1:4:4) for overnight purpose or for long hour unattended.
Starter maintenance – Feeding ratio
There are two main variables in starter maintenance, temperature and feeding ratio. Today let’s talk about feeding ratio, assuming the temperature is unchanged.
Starter of 1:1:1 simply means one part of starter is fed with one part of flour and water. While starter of 1:2:2 means one part of starter is fed with 2 parts of flour and 2 parts of water and so on.
At my room temperature of 28C, my 1:1:1 starter takes 4hours to peak and it will stay without collapsing for another one hour plus. While 1:2:2 starter takes 5hr to peak, 1:3:3 takes 6hr and 1:4:4 takes 7hrs. The higher the ratio we feed our starter, the more food is given, hence the starter will take longer time to consume and reach its peak.
Therefore we shall jot down the timing our starter takes to peak at different feeding ratio, so we can adjust the feeding ratio according to our desired working schedule.
Here’s some common Q&A :-
Q – What is the recommended ratio to refresh the starter from fridge?
A – I would suggest to start with 1:1:1. As starter from fridge has been hibernating, we do not want to feed at too high the ratio which has too little microbes population to work on reviving the starter.
Q – When do you use the starter?
A – You might notice that the starter stays at peak for sometimes before it starts collapsing. I will use my starter at this phase (after peak and before collapsing). This means that you have a wide time frame to use your starter
Q – When do you feed the starter at high ratio?
A – I will feed starter at higher ratio (1:3:3 or 1:4:4) for overnight purpose or for long hour unattended.
