Compute flour, water, and ripe time for any starter feed ratio and target hydration.
100% = water equals flour by weight.
Starter to keep
50 g
Flour to add
100 g
Water to add
100 g
Final starter weight
250 g
Ripe at 75°F in
Cooler kitchen = longer. Warmer = faster.
~6 hours
A feed ratio of 1:2:2 means for every 1 part starter you keep, you add 2 parts flour and 2 parts water. Bigger ratios give more food and take longer to peak — useful if you’re feeding overnight or in a cold kitchen.
Hydration is water-to-flour, not water-to-total. 100% is the classic liquid starter. Stiff starters (50–65%) ripen slower and develop more acidity.
flour_add = starter_kept × flour_part
water_add = flour_add × (hydration ÷ 100)
final_weight = starter_kept + flour_add + water_add
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