(Starter Health & Maintenance) Understanding Feeding Ratios (1-1-1 vs. 1-2-2): A Simple Guide.

Of course. This is a fantastic topic that moves beyond the basics and empowers your readers to gain more control over their baking. This post is written to be clear, non-intimidating, and perfectly aligned with the knowledgeable and encouraging voice of "Crumb & Crust Co."

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Understanding Feeding Ratios (1-1-1 vs. 1-2-2): A Simple Guide

 

One of the most empowering moments on a sourdough journey is when you realize you can "talk" to your starter. Feeding ratios are the simple language we use to communicate our needs—telling it when we want it to be ready, how active it should be, and even influencing its final flavour.

It might sound technical, but at its heart, it's a simple concept that unlocks a whole new level of control and confidence in your baking.

 

What Are Feeding Ratios, Really?

 

Simply put, a feeding ratio is a recipe for your starter. The numbers represent the proportion of Starter : Flour : Water by weight.

Think of it like this: the starter is the "seed," and the fresh flour and water are the "food." The more food you give your starter relative to its size, the longer it will take to digest that meal and reach its peak activity.

 

Breaking Down the Ratios

 

Let's look at the two most common ratios every baker should know.

The 1-1-1 Ratio: Your Daily Driver

• What it is: Equal parts starter, flour, and water.

• Example: If you keep 50g of starter, you feed it 50g of flour and 50g of water.

• When to use it: This is the workhorse ratio, perfect for regular, daily feedings to maintain a healthy and vigorous starter.

• What to expect: This provides a standard meal that your starter will digest relatively quickly. In a warm spot, you can expect it to reach its peak in about 4-6 hours, making it perfect for a morning feed before an afternoon bake.

The 1-2-2 Ratio: The Slow & Steady Feed

• What it is: One part starter to two parts flour and two parts water.

• Example: If you keep 25g of starter, you feed it 50g of flour and 50g of water.

• When to use it: This is your tool for managing time. It's perfect for an overnight feed when you want your starter to be perfectly ripe and ready for you first thing in the morning.

• What to expect: This larger meal takes your starter longer to ferment, leading to a slower, more prolonged peak (often 8-12 hours). As a bonus, this longer fermentation can develop a milder, less acidic flavour profile in your final bread.

 

Putting it Into Practice

 

So, how do you choose? It all comes down to your schedule.

• Want to bake this afternoon? A 1-1-1 feed in the morning is perfect.

• Want to bake first thing tomorrow morning? A 1-2-2 feed the night before is your best bet.

• Starter peaking too fast and collapsing before you can use it? Your starter is telling you it's hungry! Switching to a 1-2-2 ratio gives it more food to feast on, extending its rising time.

 

A Note for Our Singapore Bakers

 

In a consistently warm and humid climate like ours, fermentation happens fast! You might find your 1-1-1 feed peaks in just a few hours. This is where higher ratios are your friend. Don't be afraid to experiment with 1-3-3 or even 1-5-5 for overnight feeds to ensure your starter doesn’t peak while you're still asleep.

Understanding feeding ratios isn't about rigid rules; it's about flexibility. It's about making your starter work for your schedule. Start by observing how your starter responds to these two basic ratios, and soon you'll be adjusting them with confidence, becoming the true master of your bake.

Happy Feeding, The Crumb & Crust Co. Team