The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


TastefulLee's picture

Starter Build is Yielding Too Much...Help!

July 14, 2012 - 3:36pm -- TastefulLee

Hi, all. I am here once again to draw on your expertise in the area of sourdough starters. I have kept a successful 100% hydration starter for about 6 months now and have been enjoying using it to make breads, bagels, etc.

However - I find I'm having a little dilemma, because although I seem to be accurate in figuring the gram total to build the starter for baking, the result is consistently a significant amount more starter than I planned on building. 

Anonymous baker's picture

Is there a standard or convention for how refresh/feeding ratios are written?

May 13, 2012 - 7:43am -- Anonymous baker (not verified)

When feeding/refreshing a starter, you often see ratios written like this: 1:2:2, 4:2:1...n:n:n.

Is there a standard or convention for how these ratios are written?

  1. starter:flour:water
  2. starter:water:flour
  3. flour:starter.water
  4. flour:water:starter
  5. water:flour:starter
  6. water:starter:flour


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