What feeding ratio should I use for sourdough starter?

For daily maintenance, a 1:2:2 or 1:3:3 ratio works well for most home bakers. For building a levain for a recipe, use a ratio that brings the starter to peak at the time you want to mix — typically 6–8 hours at 24°C at a 1:5:5 ratio.

How do I know when my sourdough starter is at peak?

Peak activity is when the starter has risen to its maximum height and is just beginning to fall. Look for a domed top, bubbles throughout, and a tangy aroma.

What hydration should my sourdough starter be?

Most home bakers maintain a 100% hydration starter (equal weights flour and water). Stiff starters (50–65% hydration) are often more flavourful and stay active longer between feedings.