1. What is Sourdough Starter?

Sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. It's used as a natural leavening agent in bread baking, replacing commercial yeast.

2. How Does the Calculator Work?

The calculator uses the standard sourdough starter ratio:

Where:

• Flour — Typically unbleached all-purpose or whole wheat flour (g)
• Water — Preferably filtered or non-chlorinated water (g)
• 1:1 — The standard feeding ratio by weight

Explanation: The calculator helps maintain the proper hydration level (100% hydration when using equal weights of flour and water) which is ideal for most sourdough starters.

3. Importance of Proper Starter Ratios

Details: Maintaining the correct flour-to-water ratio ensures a healthy microbial balance in your starter, affecting its activity, flavor development, and leavening power.

4. Using the Calculator

Tips: Enter the amount of flour and water in grams. The calculator will show the total weight, ratio, and hydration percentage. Typical maintenance feedings use equal weights (100% hydration).

5. Frequently Asked Questions (FAQ)

Q1: Why use a 1:1 ratio?
A: A 1:1 ratio (100% hydration) is easiest to maintain and works well for most bread recipes. It creates a balanced environment for yeast and bacteria.

Q2: How often should I feed my starter?
A: Daily at room temperature, or weekly if refrigerated. More frequent feedings increase activity.

Q3: What flour is best for starter?
A: Unbleached all-purpose or whole wheat flour works well. Whole grain flours ferment faster due to more nutrients.

Q4: How do I know if my starter is active?
A: It should double in volume within 4-8 hours after feeding and have bubbles throughout.

Q5: Can I use different hydration levels?
A: Yes, some bakers prefer stiffer (lower hydration) or more liquid starters, but 100% hydration is most versatile.