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


md_massimino's picture

Sourdough 1.1.2. - new formula for Sourdough Bread

September 24, 2009 - 2:22pm -- md_massimino

I've been trying and trying to get my sourdough bread up but have had little success.  The 1-2-3 recipe worked out ok except it was always too gloppy to make anything but ciabatta.  So I started experimenting with different forumlas, twice a day for two weeks. I think I've hit on something and I'd like some of you guys to maybe try it out and see if it works as well for someon else as it does for me.

Yumarama's picture

Oh please, Grow for me! The saga of Audrey 2, the little starter that wouldn't

April 11, 2008 - 6:40pm -- Yumarama

Well, I'm on attempt #3 and into month three of trying to start a starter. Almost 8 kilos of flour into it and still nothing to show for it. Ignoring the two previous attempts here's what I've been doing:

Day 1: Start with organic, stone ground rye, 60g and bottled spring water, 60g. Wait 24 hrs as it sits atop the fridge.

Day 2: Add 60g water, 60g rye, place on fridge, wait 24 hrs

Day 3: Discard all but 120g, add 60g water and rye, place on fridge, wait 12 hrs

Day 3.5: Discard all but 120g, add 60g water and 60g unbleached all purpose.

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