What You’ll Learn
- How to calculate 1:3:3.
- Why larger feeds peak later.
- When it works for overnight feeding.
- How to use it in warm weather.
- Why a slow peak does not mean a weak starter.
Quick Answer
A 1:3:3 feed means one part starter, three parts flour and three parts water by weight. For example: 15g starter + 45g flour + 45g water. The larger feed usually takes longer to peak and can be useful for overnight or warm-weather scheduling.
This lesson is part of our Sourdough Starters section: “Learn how to care for the heart of every loaf.”
What Does 1:3:3 Mean?
Use one part starter to three parts flour and three parts water.
Example Quantities
10g starter + 30g flour + 30g water = 70g total. 15g + 45g + 45g = 105g. 20g + 60g + 60g = 140g.
When to Use 1:3:3
It is useful when you want a longer interval before peak activity, such as an overnight build or a warm summer day.
Why Does It Take Longer?
The starter microorganisms have more fresh food relative to their starting population, so it takes longer for fermentation to reach its maximum.
Is It Good for a Weak Starter?
A very weak culture can be slowed further by a large feed. First establish consistent activity, then use larger ratios for scheduling.
Planning an Overnight Feed
If your starter typically peaks too early overnight at 1:1:1 or 1:2:2, 1:3:3 can extend the window. Temperature still matters.
From Our Workshop
The ratio is a scheduling tool. We increase the feed when we want more time, not because larger numbers are inherently better.
Bake Slower Tip
If the kitchen becomes warmer, increasing the feed ratio can be more useful than constantly moving the jar around the house.
Common Mistake
Do not use 1:3:3 on a severely weak starter and then panic when it takes much longer to rise.
Today You Learned
- 1:3:3 gives the starter substantially more fresh food.
- It usually creates a longer peak time.
- It can suit overnight feeds.
- Warm temperatures may still make it fast.
- Use it once your starter already shows dependable activity.
Frequently Asked Questions
How much is a 1:3:3 feed with 20g starter?
Add 60g flour and 60g water.
Is 1:3:3 good overnight?
Often, but check your own kitchen temperature.
Can I use it every day?
Yes if the timing suits your routine.
Why is it slower than 1:1:1?
There is more fresh food relative to the starter population.
Will 1:3:3 make my starter stronger?
Strength comes from consistent healthy fermentation, not simply from using a larger ratio.
Need the Right Starter Setup?
Feeding ratios become much easier once you can weigh small quantities accurately and monitor rise clearly.
Continue Learning
Next lesson: Can You Overfeed a Sourdough Starter?
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.
