If you asked which single ratio suits the most home bakers, the answer is 1:2:2 — one part starter to two parts each of flour and water. It sits right between the fast, demanding 1:1:1 and the slow, hands-off 1:5:5, with a peak window forgiving enough for a once-a-day routine and an evening-feed-to-morning-bake rhythm.
What 1:2:2 means
Starter : flour : water, by weight — keep 30 g of starter, add 60 g flour and 60 g water for 150 g total. Equal flour and water means it finishes at 100% hydration, the standard.
How fast it peaks
With twice as much food as a 1:1:1 feed, a 1:2:2 starter takes a bit longer to work through it — roughly 4–8 hours at a warm room temperature. That window is the sweet spot: long enough that you're not racing the clock like with 1:1:1, short enough that it's ready the same day.
Why it's the all-rounder
- Forgiving timing. The 4–8 hour window means missing peak by an hour doesn't ruin it, unlike the tight 1:1:1.
- Once-a-day feeding. You can keep it healthy with a single daily feed rather than two or three.
- Evening to morning. Feed after dinner and it's often ready to bake with by morning, depending on your kitchen.
- Balanced flavour. More dilution than 1:1:1 means a gentler tang, but not as mild as the heavily-diluted 1:5:5.
How to read the peak
As with any ratio, watch the starter, not the clock. Mark the jar after feeding; when it has roughly doubled, is bubbly throughout, and just begins to dome on top, it's ripe. The readiness signs guide covers exactly what to look for.
Sources and method: see our methodology and references.