I want to feed my starter
Exactly enough active starter, without the excess.
Enter how much starter you want to use and how much levain your recipe needs. You immediately get the flour and water to add.
Works for stiff and liquid levains too.Your starting point
What do you have and what do you need?
Unsure about hydration? A starter made with equal weights of flour and water is normally 100% hydration.
100% means equal weights of flour and water.
Your feed
Mix these together
Starter15 g
+Add flour82.5 g
+Add water82.5 g
- You get
- 180 g
- Hydration
- 100%
- Feeding ratio
- 1 : 5.5 : 5.5starter : flour : water
Then
- Mix until no dry flour remains.
- Cover loosely and mark the starting level.
- Use the levain when it is clearly active and at or near its peak.
Watch the starter, not just the clock. Temperature, flour and activity determine how quickly it matures.