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Sourdough.mu

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Starter Feeding Calculator

Tell us how much starter is in the jar, how you want to feed it, and how warm your kitchen is. You get exact feed amounts and an honest, temperature-adjusted guess at when it peaks, drawn on the rise curve. Built for tropical kitchens where everything runs faster than the recipe says.

Weigh what you keep after discarding; 20g is plenty for home baking.

Feeding ratio (seed : flour : water)

The everyday feed: a good balance of speed and strength.

Starter hydration

100% (equal flour and water) is the everyday standard; stiffer starters ferment slower and more sour-mild.

27 C

Fermentation speed roughly doubles every 8 C. In Mauritius, this slider is the whole game.

The feeding plan

Set the jar up on the left and press Plan the feed. You will get exact amounts and an honest peak-time window.

Sources

  1. Maintaining your sourdough starter King Arthur Baking CompanyFeeding ratios and maintenance rhythm.
  2. Sourdough starter maintenance routine The Perfect LoafTime and temperature rules of thumb; peak-recognition cues.

Last reviewed: 2026-07-16

Feed it something good

Starters love wholegrain: the organic and stoneground flours at naturespan.mu wake a jar up noticeably. When it peaks, plan the bake with the Bulk Fermentation Timer.

Why your starter ignores European recipes

Most sourdough content on the internet quietly assumes a 20 to 22 C kitchen. Mauritius does not cooperate. At 27 to 30 C, wild yeast and lactic acid bacteria work dramatically faster: a feed that takes twelve hours to peak in Paris can be done in five here, and a starter left on the counter overnight in summer may collapse long before breakfast.

That is why this calculator treats temperature as a first-class input instead of a footnote. Bigger ratios (1:5:5, 1:10:10), cooler water, a stiffer starter, or a spell in the fridge are all levers for slowing things down; the tool's suggestions point you to the right one for your kitchen instead of asking you to fight the climate.