Build starter feeds with clear ratios and hydration. Tune flour blends for vigor. Keep cultures stable through seasonal garden kitchens, day after day.
| Scenario | Inputs | Outputs |
|---|---|---|
| Daily refresh | Seed 25g, ratio 1:3:3, parts method | Add 75g flour, 75g water, total 175g |
| Build for baking | Seed 30g, target total 240g, ratio 1:3:3 | Keep 34.3g seed, add 102.9g flour and 102.9g water |
| Stiffer culture | Seed 25g at 100%, target 200g, hydration mode 70% | Adds computed to hit 70% hydration and target mass |
Ratio planning controls how fast your culture ferments and how predictable your bake schedule becomes. A higher feed ratio dilutes acidity and slows activity, which helps during warm afternoons. A lower ratio increases inoculation, rises quicker, and suits cooler mornings and short proof windows. The calculator reports inoculation percent so you can repeat outcomes across changing seasons.
Hydration defines starter consistency, handling, and gas retention. At 100% hydration, equal flour and water create a spoonable paste that ferments evenly. Stiffer builds near 60–80% hold shape, favor lactic balance, and peak with a narrower window. The hydration-based method uses seed hydration to estimate seed flour and water, then solves additions to meet your target.
Flour choice affects minerals, enzymes, and microbial diversity. White flour keeps flavors mild and makes timing consistent. Whole wheat adds nutrients that accelerate activity, especially after a cold night. Rye often boosts fermentation and aroma, but can run fast in heat. Use the blend splitter to distribute added flour by percent, keeping your routine consistent even when scaling.
Temperature is the biggest driver of speed. Warmer rooms shorten peak time and can exaggerate sourness if the starter over-ferments. Cooler spaces slow rise and may require higher inoculation or a smaller feed ratio. The estimate shown is a planning hint, not a guarantee; always confirm with volume increase, bubbles, and aroma. Recording the displayed hours alongside your notes builds a reliable personal dataset.
Scaling by parts keeps proportions stable, while rounding keeps the plan realistic for kitchen scales. Choose a rounding increment that matches your measurement accuracy to reduce frustration and waste. If you maintain multiple jars, the target-total mode helps you build exactly what you need for baking and storage. Downloading CSV or PDF creates a repeatable log that supports consistent results week after week.
It means one part starter is fed with three parts flour and three parts water. If you keep 25g starter, you add 75g flour and 75g water.
Use ratio parts for quick, classic feeds and easy scaling. Use hydration-based when you must hit a specific hydration or when your seed hydration is not standard.
Seed hydration lets the calculator estimate how much flour and water already exist in your starter. That improves hydration accuracy and makes results more consistent when you change seed amounts.
Increase the feed ratio (more flour and water per starter) or lower inoculation to slow fermentation. You can also ferment cooler or shorten the time between feeds.
Yes. The blend feature only splits the added flour for your feeding. It does not change the seed composition, so it works with most routine maintenance and build schedules.
Peak depends on starter strength, flour type, water chemistry, and jar shape. Use the estimate as a planning baseline, then refine it using your observations and repeatable notes.
Important Note: All the Calculators listed in this site are for educational purpose only and we do not guarentee the accuracy of results. Please do consult with other sources as well.