Levain Build Ratios: 1:1:1, 1:2:2, 1:5:5 and How Much to Make
Feeding ratios are written as starter : flour : water by weight. Here's how to turn a ratio into exact grams for the amount of levain your dough needs.
Reading the ratio
"1:5:5" means 1 part ripe starter, 5 parts flour and 5 parts water, all by weight. With 10 g of starter that's 10 g starter + 50 g flour + 50 g water = 110 g of levain.
When the flour and water parts are equal and your starter is 100% hydration, the result is also 100% hydration, whatever the ratio. So 1:1:1, 1:2:2, 1:5:5 and 1:10:10 all make a 100% levain. What changes is how much fresh food the culture gets, and therefore how long it takes to peak.
Exact amounts for a target weight
seed starter = target levain ÷ (starter parts + flour parts + water parts), then multiply by each part.
| Ratio | For 100 g levain | For 110 g levain | For 220 g levain |
|---|---|---|---|
| 1:1:1 | 33.3 + 33.3 + 33.3 g | 36.7 + 36.7 + 36.7 g | 73.3 + 73.3 + 73.3 g |
| 1:2:2 | 20 + 40 + 40 g | 22 + 44 + 44 g | 44 + 88 + 88 g |
| 1:5:5 | 9.1 + 45.5 + 45.5 g | 10 + 50 + 50 g | 20 + 100 + 100 g |
| 1:10:10 | 4.8 + 47.6 + 47.6 g | 5.2 + 52.4 + 52.4 g | 10.5 + 104.8 + 104.8 g |
Amounts are starter + flour + water. Build about 10–20 g more than the recipe needs, because some always sticks to the jar and spoon, and you may want to keep a little back as your next seed.
Unequal ratios change hydration
If the flour and water parts differ, so does the levain's hydration. With a 100% starter fed 1:5:4: flour = 0.5 + 5 = 5.5 parts and water = 0.5 + 4 = 4.5 parts, so hydration = 4.5 ÷ 5.5 = 81.8%. For a stiff (50%) levain, feed flour and water at 2:1, for example 1:4:2 from a 50% starter. See the stiff starter guide.
Ratio vs time to peak
A bigger feed dilutes the existing culture more, so it takes longer to rise and peak. As a very rough guide at a warm room temperature (around 24 °C / 75 °F), many starters peak in something like 4–8 hours at 1:1:1 and roughly 8–12 hours at 1:5:5. Your starter, flour and kitchen may differ a lot from this, so watch for the signs below rather than the clock. Warmer temperatures shorten the time and cooler ones lengthen it. Whole grain or rye flour in the feed usually speeds things up.
- Ready to use: well risen (often doubled or more), domed or just starting to flatten, bubbly throughout, pleasantly sour smell.
- Bake timing trick: choose a bigger ratio (1:5:5 or 1:10:10) for an overnight build, and a smaller ratio (1:1:1 or 1:2:2) for a build in the same morning. For a full schedule worked back from serving time, see the holiday sourdough bake schedule.
Matching the levain to your dough
Work out the starter weight first (dough flour × starter %). For 500 g flour at 20%, that's 100 g, so build about 110 g (10 g + 50 g + 50 g at 1:5:5). The starter percentage guide has a table, and the calculator gives the exact starter weight for any dough size. Build temperature matters too; see desired dough temperature.
Use the calculator to get the exact starter weight for your dough, then build that amount (plus a little extra) at your chosen ratio.
Open the free calculatorFAQ
What does a 1:5:5 starter feeding ratio mean?
One part ripe starter to five parts flour and five parts water, by weight. For example, 10 g starter + 50 g flour + 50 g water makes 110 g of levain.
Does the feeding ratio change starter hydration?
Not if the flour and water parts are equal and your starter is already 100% hydration. 1:1:1 and 1:5:5 both give a 100% levain. Unequal parts, such as 1:5:4, do change it.
How do I make exactly 100 g of levain at 1:2:2?
Divide 100 by 5 (1 + 2 + 2) to get 20 g of starter, then use 40 g flour and 40 g water.
Which ratio should I use for an overnight levain?
A larger ratio such as 1:5:5 or 1:10:10 slows the levain so it peaks later. How long it takes depends heavily on temperature and your starter, so test it once and note the timing.