Sourdough ratio chart quick guide for 100g of sourdough starter helps you keep predictable hydration and balance. Follow a clear ratio system to maintain a healthy starter with consistent rise times and flavor.
This structured overview summarizes common feeding ratios for a 100g starter baseline, showing how to adjust flour and water to achieve the texture and activity you want.
| Starter Weight | Feed Ratio (Flour:Water:Starter) | Total Hydration | Use Case |
|---|---|---|---|
| 100g | 1:1:1 (100g:100g:100g) | 100% | Beginner, easy to scale |
| 100g | 1:1.25:1 (100g:125g:100g) | 125% | Open crumb, faster fermentation |
| 100g | 1:0.8:1 (100g:80g:100g) | 80% | Denser crumb, longer cold proof |
| 100g | 1:1.5:1 (100g:150g:100g) | 150% | Very bubbly, aromatic, high tempo |
Understanding 100g Starter Baseline
Using 100g as your reference weight makes ratios easy to scale. You keep 100g of mature starter, then add flour and water based on your chosen hydration number. This predictable base supports consistent loaf results.
How Ratios Affect Starter Behavior
Higher hydration ratios create more active, bubbly starters because the dough is looser and food is easier to access. Lower hydration slows fermentation and produces a thicker, more structured starter that suits specific dough textures.
Adjusting for Flavor and Crumb
To develop deeper flavor, refrigerate a slightly lower hydration starter and feed it less often. For open, irregular crumb in your bread, increase hydration and keep the starter at room temperature with regular feedings.
Practical Feeding Routine
Pick a ratio that matches the rhythm of your baking schedule. If you bake daily, a 1:1:1 ratio is reliable. If you prefer weekly maintenance, shift to lower hydration to slow activity and reduce waste.
Building Reliable Sourdough Habits
- Choose a simple ratio and stick with it to build predictable fermentation patterns.
- Track hydration and temperature to understand how they influence rise speed and flavor.
- Use the 100g starter baseline to easily multiply ingredients for larger dough batches.
- Adjust frequency of feedings based on your schedule and desired starter activity.
- Observe bubble development and aroma to fine-tune your ratio over time.
FAQ
Reader questions
How much flour and water do I mix with 100g starter for a 125% hydration ratio?
Use 125g of water and 100g of flour to maintain 125% hydration with 100g of starter, giving you a total of 325g of levain.
Can I keep a 100g starter at 80% hydration in a small jar?
Yes, a thicker starter is less likely to climb the jar sides and is easier to handle, though it may ferment more slowly.
Will changing the starter ratio affect how my bread tastes?
Absolutely, higher hydration starters often develop more acidity and fruitiness, while lower hydration starters tend toward milder, doughier notes.
How do I scale the ratio if I want to keep 200g of starter instead of 100g?
Simply double both flour and water amounts while keeping the same ratio numbers to preserve hydration and activity.