The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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


RobynNZ's picture

Experienced TFLers: Does Handbook Starter Storage Info Need Refreshment?

October 26, 2009 - 2:22pm -- RobynNZ

Reading comments today from experienced TFLers on the quantity to feed refrigerator stored starters I am left wondering if the sections on storing starter in the fridge in the Handbook need to be refreshed themselves.

Using the information collated in the Handbook I was easily able to establish a 100% hydration starter and have been storing it in the fridge and feeding it, according to the following copied from the section on making a sourdough starter in the Handbook:

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