The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Explanation of Ratio such as 1:2:2

Newbie's picture

Explanation of Ratio such as 1:2:2

Another question: I have seen this many times, but only have a vague idea of what it means. Could someone explain? Usually, I have seen it in a starter “recipe.” Thanks.

Danni3ll3's picture

one part starter to two parts water and two parts flour. For example, 10 g starter:20g water:20g flour. First number is starter, second is water, third is flour. 

You may also see a 1,2,3 recipe for sourdough. In that case, it is one part starter, 2 parts water, and 3 parts flour. One usually adds 2% salt as well. Super easy recipe to remember if one is baking on the fly. 

littlelisa's picture

Just to be clear, the amounts are always by weight not volume. So if you have a 1:2:3 ratio with 5 g starter, you'll need 10 g water and 15g flour. Or with 100g starter, it would be 200g starter and 300 g flour. But you can't do it with cups (say 1 cup starter to 2 cups water to 3 cups flour.) 

Ford's picture

The ratios for starter should be clear.  The writer should specify the the parts. 

starter:flour:water = 1:1:2 by weight, for example.  Don't assume all readers know this.


Danni3ll3's picture


DanAyo's picture

Hey Ford, like most things baking, the starter ratio convention is not universally accepted. It has been confusing. I was looking under the impression that starter:water:flour was the accepted method. I now write the ration with the ingreadients in parenthesis.

“1:3:5 (starter:water:flour)”

to make sure there is no miscommunication.

I’m not sure there is a single correct way to write it.


Abe's picture


It's my understanding it's the accepted sequence. Otherwise the 1:2:3 recipe wouldn't make much sense.