What You’ll Learn
- How to calculate 1:2:2.
- Why it lasts longer than 1:1:1.
- When it works well for daily feeding.
- How it can help manage acidity.
- How to scale the feed without waste.
Quick Answer
A 1:2:2 feed uses one part starter, two parts flour and two parts water by weight. For example: 20g starter + 40g flour + 40g water. It usually takes longer to peak than 1:1:1 and is a useful everyday ratio for many active starters.
This lesson is part of our Sourdough Starters section: “Learn how to care for the heart of every loaf.”
What Does 1:2:2 Mean?
For every gram of starter, use two grams of flour and two grams of water.
Example Quantities
10g starter + 20g flour + 20g water = 50g total. 20g + 40g + 40g = 100g. 30g + 60g + 60g = 150g.
Why Use a Larger Feed?
More fresh flour and water means the culture has more food available, so the rise generally takes longer and the starter stays in a useful window for longer.
When 1:2:2 Works Well
It suits many room-temperature routines, especially when 1:1:1 peaks too quickly between feeds.
How Temperature Changes It
A warm 1:2:2 can still peak quickly. A cool 1:2:2 may take most of the day.
Using 1:2:2 Before Baking
If you know roughly how long your starter takes to peak at this ratio, it becomes easy to plan a levain or starter build around your mixing time.
From Our Workshop
For many home bakers, 1:2:2 is the sweet spot between speed and flexibility. It gives a strong starter enough food without making the wait excessively long.
Bake Slower Tip
Plan the ratio around when you want the starter ready, not around what another baker uses.
Common Mistake
Do not increase the ratio and assume the starter is weak because it takes longer to peak. More food naturally extends the cycle.
Today You Learned
- 1:2:2 uses twice as much flour and water as starter.
- It generally peaks later than 1:1:1.
- It suits many everyday feeding routines.
- Warmer temperatures still speed it up.
- Small feeds work just as well as large ones.
Frequently Asked Questions
Is 1:2:2 better than 1:1:1?
It is better only when the longer timing suits your routine.
Can I feed 25g starter at 1:2:2?
Yes: add 50g flour and 50g water.
Is 1:2:2 good overnight?
It can be, especially in a cooler kitchen.
Does it reduce sourness?
A larger fresh feed can reduce accumulated acidity relative to a smaller feed.
Can I switch ratios day to day?
Yes, once you understand how your starter responds.
Need the Right Starter Setup?
Use accurate scales and small feed quantities to learn your starter’s timing without creating unnecessary discard.
Continue Learning
Next lesson: The 1:3:3 Sourdough Feeding Ratio
A simple starter check
Keep one variable stable while you diagnose the starter. Record the flour, feeding ratio, room temperature and approximate rise after each feed. A short three-feed record is usually more useful than changing flour, ratio and temperature all at once.
