Description

For many home bakers, sourdough is more than just bread—it’s a passion, a science experiment, and sometimes even a little therapy. Like many others, I started my sourdough journey using traditional feeding ratios passed down by experienced bakers or shared in popular recipes. But over time, I noticed that while my bread was good, it wasn’t always consistent. My starter sometimes became sluggish, especially after spending time in the refrigerator. I knew there had to be a better way to strengthen and maintain my starter, even when I wasn’t baking every day. That’s when I discovered the impact of changing the feeding ratio. What seemed like a minor adjustment turned into a breakthrough that transformed both my starter and my bread.

Ingredients

Scale

20g sourdough starter
100g flour (preferably bread flour or all-purpose flour)

80g water (room temperature)

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Instructions

If you are thinking about trying the 1:5:4 feeding ratio, here are some helpful tips to ensure success:

Use a Digital Scale
Precise measurements are essential. Even small differences in flour or water weight can affect the starter’s consistency and performance.
Mix Thoroughly
Make sure all the flour is fully hydrated. A few dry pockets can lead to uneven fermentation.
Choose the Right Flour
While all-purpose flour works well, using bread flour or a blend with whole wheat can add extra nutrients and improve fermentation. Just remember that whole grain flours may require slightly more water.
Mind the Temperature
Let your starter ferment at a consistent room temperature between 68°F and 75°F. Cooler temperatures will slow the process, while warmer temperatures speed it up.
Use a Large Enough Container
Your starter will rise significantly, so make sure the container is at least three times the volume of the mixture to avoid overflow.
Feed Regularly
If you bake weekly, feeding your starter at least once a week should maintain its strength. If baking less frequently, consider feeding it every 7 to 10 days.

Notes

This article shares a personal experience of adjusting a sourdough starter feeding ratio to achieve a healthier, more resilient starter and better bread results. Suitable for home bakers at all experience levels.

Prep Time: 10 minutes (mixing and feeding the starter)
Refrigeration time as needed (up to 7 days): 4 to 8 hours (starter fermentation at room temperature)
Cook Time: Varies based on the bread recipe used (typically 40 to 50 minutes for a loaf)
Category: Sourdough Starter / Baking Tips
Method: Fermentation
Cuisine: American / General Baking

Nutrition

Serving Size: 50g starter (used in bread recipes)
Calories: 90 kcal
Sugar: 0g
Sodium: 0mg (before baking; salt is added in the bread dough later)
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg