Sourdough Hydration Levels Explained: Crumb, Rise & Flavor

When you’re just beginning your sourdough journey, the phrase feeding ratios can sound a little intimidating. Numbers, grams, percentages — it might feel like more math than baking. But here’s the truth: feeding your sourdough starter is far simpler than it seems. You can think of your starter like a jar full of tiny yeast “pets.” Just like any living thing, they need food to stay alive and active. A 1:1:1 feeding is like giving them one small meal — they’ll eat it quickly, grow lively, and then get hungry again soon. But if you give them more, like 1:5:5, it’s as if you served up five portions of that meal. It takes them much longer to finish, so they rise more slowly and stay satisfied longer. Ratios are simply a way to understand how much food your starter needs to thrive. With a little practice, it becomes second nature. And best of all, you don’t need to be perfect — sourdough has a way of forgiving small mistakes.

 

What Does a Sourdough Feeding Ratio Mean?

A feeding ratio is simply the proportion of starter : flour : water you use when it’s time to feed. Think of it as a gentle guide — a way to show the relationship between the starter you already have and the fresh flour and water you’re giving it.

For example:

1:1:1 = One part starter, one part flour, one part water

1:2:2 = One part starter, two parts flour, two parts water

1:3:2 = One part starter, three parts flour, two parts water

1:5:5 = One part starter, five parts flour, five parts water

The higher the flour and water numbers, the more “meals” you’re giving your starter, and the longer it will stay satisfied before needing more.

 

The Most Common Ratios (and What They Do)

1:1:1 — Quick and Active

If you’d like your starter lively in just a few hours, 1:1:1 is the simplest way. By feeding equal parts starter, flour, and water, you’re giving it just enough fuel to bubble up quickly. The starter will look loose, almost like pancake batter, and rise fast — but because it eats through food quickly, it won’t stay strong for long.

Rise Time: 4–6 hours

Starter Behavior: Very active but with a short peak

Effect on Bread: Wonderful when you want to bake the same day, but timing is important. If you miss its peak, your bread may not rise quite as well.

 

1:2:2 — Balanced and Reliable

This is the ratio many bakers return to day after day. With twice as much flour and water, the starter doesn’t rush but instead builds strength more steadily. It holds its peak longer, giving you flexibility in your baking schedule. The texture is thicker and more structured, and the rise feels dependable.

Rise Time: 6–8 hours

Starter Behavior: Stable, bubbly, and reliable

Effect on Bread: A strong starter that offers consistent results and beautifully risen loaves, even if your timing isn’t exact.

 

1:3:2 — Structured and Flavorful

When you’d like to slow things down just a little more while building extra flavor, 1:3:2 is a lovely choice. With a bit more flour than water, the starter begins thick, almost paste-like, but gradually loosens as it ferments. It has a slightly longer rise, making it ideal for feeding at night and using the next morning.

Rise Time: 8–10 hours

Starter Behavior: Builds strength with a steady, even rise

Effect on Bread: Produces dough with good structure and a more complex, nuanced flavor.

 

1:5:5 — Slow and Steady

If you don’t bake every day, or if you’d like to feed in the evening and have a starter still going strong the next day, 1:5:5 is your friend. With five times the flour and water, your starter has plenty to eat. It rises gradually and stays resilient, holding its peak for a long stretch.

Rise Time: 10–12+ hours

Starter Behavior: Slow, steady, and resilient

Effect on Bread: Encourages deeper, tangier flavors and doughs with beautiful strength — perfect for loaves that carry the true character of sourdough.

 

Why Feeding Ratios Matter for Your Bread

Every feeding ratio shapes not only your starter, but also the bread it helps you bake.

Lower ratios (like 1:1:1): Quick, lively starters that give lighter flavor and texture, but require careful timing.

Moderate ratios (like 1:2:2 or 1:3:2): Balanced starters that offer steady fermentation, dependable rise, and subtle flavor complexity.

Higher ratios (like 1:5:5): Starters that develop slowly, creating stronger dough structure and richer sourdough tang.

In other words: the way you feed your starter is also the way you shape your bread.

 

Why a Scale Helps

A kitchen scale makes feeding your starter simpler and less stressful. Because ratios are measured by weight, a scale ensures accuracy and consistency without guesswork. For example, feeding 20g of starter with 40g of flour and 40g of water (a 1:2:2 feed) is quick and easy. It also helps reduce waste by letting you scale your feeding up or down depending on how much starter you’ll need.

 

Why You Don’t Need to Be Perfect

Here’s the most comforting part: sourdough isn’t looking for perfection. If you measure 100g of flour but end up with 102g, it won’t spoil anything. A few grams here or there won’t harm your starter. What matters most is regular care and keeping the balance of flour and water reasonably close.

Think of it like nurturing a plant. A little more water one day, a little less another — as long as it’s cared for consistently, it will thrive. Sourdough is the same way.

 

The Big Picture

Feeding ratios are not strict rules to worry over — they’re gentle tools to help you find the rhythm that works for you. Smaller ratios bring quick liveliness, while larger ratios stretch the time between feedings and deepen flavor. The middle ground offers balance and ease.

The beauty of sourdough is that it teaches patience and rewards care. With each feeding, you’re not only keeping your starter alive — you’re building a practice of consistency, mindfulness, and joy. And that’s what makes every loaf feel so special.