A 1:1:1 feeding means equal weights of mature starter, flour, and water — keep 50 g of starter, add 50 g flour and 50 g water. It's the simplest ratio to remember and the fastest to peak, which makes it the default for daily bakers and for reviving a sluggish starter.
What 1:1:1 means
The numbers are starter : flour : water by weight. 1:1:1 is equal parts: 50 g starter + 50 g flour + 50 g water gives 150 g total. Because the flour and water are equal, the resulting starter is at 100% hydration — the standard.
How fast it peaks
Because there's relatively little food per unit of starter, a 1:1:1 feed is consumed quickly — at a warm room temperature (around 75–78°F) a healthy starter peaks in roughly 4–6 hours. That's the fastest of the common ratios. Warmer is faster; cooler is slower.
When to use 1:1:1
- You bake daily or every couple of days. The fast peak means it's ready in a few hours.
- You're rescuing a sluggish starter. Frequent 1:1:1 feeds rebuild yeast populations faster than diluted ratios.
- You like a tangier loaf. Less dilution leaves more residual acidity.
When 1:1:1 works against you
The fast peak is also its weakness. Because it ripens and then falls in 4–6 hours, keeping a 1:1:1 starter healthy means feeding it two or three times a day — miss the window and it's already past peak and getting acidic. If you can't feed that often, a higher ratio (1:5:5 or more) stretches the timeline. In a hot kitchen (above ~80°F) it can collapse before you're ready to use it.
Sources and method: see our methodology and references.