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How-to guide

How to Calculate Sourdough Starter Feeding: Formula, Steps & Examples

Learn how to calculate Sourdough Starter Feeding — the formula explained step by step, with worked examples and a free calculator to check your answer.

By Chef Meera Pillai, Professional Chef · Updated Jun 2026 · 2 min read

Calculating your flour to add is straightforward once you know the Sourdough Starter Feeding formula and what each input means. This guide explains the method in plain language, walks through a manual calculation, and gives worked examples you can follow — then you can do it instantly with the Sourdough Starter Feeding Calculator.

What is Sourdough Starter Feeding?

The Sourdough Starter Feeding calculation tells you your flour to add from a few simple inputs. The figure you are solving for here is the flour to add.

The Sourdough Starter Feeding formula

The core formula is:

Flour to add = Starter weight × Flour ratio

Here is what each input means:

  • Starter weight — a value measured in g. Example: 50 g.
  • Flour ratio — a number. Example: 1.
  • Water ratio — a number. Example: 1.

How to calculate it step by step

  • Write down the starter weight (for example, 50 g).
  • Write down the flour ratio (for example, 1).
  • Write down the water ratio (for example, 1).
  • Apply the formula above to get your flour to add.
  • Double-check the result with the Sourdough Starter Feeding Calculator.

Worked examples

Example 1

Input / OutputValue
Starter weight50 g
Flour ratio1
Water ratio1
Flour to add50
Water to add50
Total after feeding150

With starter weight of 50 g, flour ratio of 1 and water ratio of 1, the flour to add works out to 50.

Example 2

With starter weight of 100 g, flour ratio of 1 and water ratio of 1, the flour to add works out to 100.

ResultValue
Flour to add100
Water to add100
Total after feeding300

Example 3

With starter weight of 25 g, flour ratio of 1 and water ratio of 1, the flour to add works out to 25.

ResultValue
Flour to add25
Water to add25
Total after feeding75

Tips for an accurate result

  • Keep your units consistent — mixing, say, months with years or grams with kilograms is the most common source of error.
  • Round only at the very end. Rounding inputs early can shift the final answer noticeably.
  • Re-run the numbers whenever an input changes, rather than estimating from an old result.

Prefer not to do the maths by hand? — the Sourdough Starter Feeding Calculator does it instantly, for free, with the formula and a worked example built in.

Continue exploring cooking calculators with these tools: Coffee for a Crowd Calculator, Ice for a Party Calculator, Baker's Percentage Calculator, Dough Hydration Calculator, Cooking Measurement Converter.

Calculators in this guide

Frequently asked questions

The formula is: Flour to add = Starter weight × Flour ratio. With starter weight of 50 g, flour ratio of 1 and water ratio of 1, the flour to add works out to 50.

Gather each input, apply the formula step by step keeping your units consistent, and round only at the end. You can verify your answer instantly with the Sourdough Starter Feeding Calculator.

It uses the standard formula with exact arithmetic, so the result is correct for the inputs you enter. Bear in mind that real-world outcomes can still differ when underlying assumptions change.

Chef Meera Pillai · Professional Chef

Meera Pillai is a professional chef and recipe developer who specialises in baker percentages, scaling recipes and precise kitchen conversions.