Sourdough Feeding Calculator

If you have doubts using the calculator it makes sense to read the following. I will be sharing how to use the calculator and what you want to use as “options“.

• calculate the ingredients for sourdough feeding (calculate feeding only)
• calculate ingredients to create enough sourdough for feeding and storing (Calculate sourdough feeding for recipe)

     Hydration of Sourdough

     Sourdough Feeding Ratio

• 1:1
• 1:1.5
• 1:2
• 1:3

First of all, what do we mean by this? Well, this option becomes relevant when you are doing feeding and maintenance of sourdough. In fact you can decide how much of the existing sourdough you want to re-use for the feeding and in what proportions you want to add the new flour. The new flour (with the water) will provide new food to the already existing bacteria population. When we use a ratio of 1:1 we mean that we use the same amount of existing sourdough and new flour. For a 1:2 ratio we use two times the amount of new flour on the existing sourdough.

For example, if we want to feed 50 grams of existing sourdough with a 1:2 ratio, we expect to add 100 grams of flour during the feeding process.

I use a 1:1 ratio only when I am feeding the sourdough several consecutive times for a specific recipe, for example to prepare panettone. When I want to feed sourdough with the sole purpose of storing it I use the feeding ratio of 1:2. Last, I use the 1:3 ratio if I need to store the sourdough for a longer period of time, for example if I am going to be for a few days on holidays. In theory it is safe to feed sourdough with proportions up to 1:6.