Sourdough starter Feeding Ratio

Feeding rato is an way to explain that if you put more starter in then your starter is ready quicker and if you put less in then it takes longer, and this affects the rate at which your starter more or less acidic. I’ve always fed my starter just before I go to bed, which is 10pm. I only really use the 1.5.5 because of my routine here, but the 1.1.1 is really useful if you have forgotten to feed you starter and you want to bake a tin loaf. The times change in the summer, and they peak earlier and are useable for less time. It’s not rocket science. But it’s a useful way to think about the process. If I am honest I don’t really weigh my starter, I use a tablespoon and I use a 100g jar, and a 100g scoop. I don’t get excited about a few grams here or these, so my advice is not to get too excited about your precise measurements, instead use your sense of smell and taste and observations.

An explanation.

There is no rig hand wring way to refresh a starter. I just need it to be on point when I want to use it. In the table below I have added the timings for refreshing my white stater at 8pm at night. In almost all of my baking the sourdough Boule I mix around midday so say you might see my white starter is a 1:5:5 As you can see it is on point as I need to make my leaven ( 11am on my schedule) and if I want to use more as the day goes on it stays on point for a long time.