Starter type
Liquid Starter (100% Hydration)
Jar shows consistency at 100% hydration (liquid flat surface), bubble density from fast activity, and hue from the bread flour base. Peak rise marked on jar side.
- Hydration
- 100%
- Flour base
- bread flour
- Activity
- fast
- Flavor
- balanced
About Liquid Starter (100% Hydration)
The standard liquid starter used by most home bakers and the default referenced in most sourdough recipes. Equal weights of flour and water produce a pourable paste. Fast activity — typically peaks in 4-8 hours after feeding at 76°F. Balanced flavor: mild tang that matures with age. Reliable, forgiving, easy to maintain. Default choice unless a recipe specifies otherwise.
Feeding ratio: 1:1:1
Refrigerate after feeding; feed weekly with 1:5:5 ratio (1 part starter, 5 flour, 5 water by weight). Room-temp storage requires daily feeding.
Feed calculator
Use the selector below to set the feed ratio (default 1:5:5 for weekly refrigerator maintenance). Adjust current and target weights.
- Keep (mature starter)
- 27.3 g
- Add flour
- 136.4 g
- Add water
- 136.4 g
- Discard
- 22.7 g
- Total after feed
- 300 g
Related references on this site
- Flour spec: bread flour — the base flour that defines this starter's flavor
- Starter discount math — how much flour + water your starter contributes to the dough
- Levain build from starter — preferments built off this starter for individual bakes
- Guide: starter discount math explained — why the calculator subtracts levain weight from your scaled flour
- Autolyse before adding starter — 30-60 min flour + water rest improves extensibility and reduces mix time
- All 5 starter types — side-by-side: liquid 100%, stiff 50%, rye 100%, whole-wheat 100%, GF rice