Sourdough Starter: Why Grams Matter More Than Cups

Sourdough baking is the ultimate test of why grams matter more than cups. Because sourdough is all about ratios - and ratios only work with weight.

The 1:1:1 Ratio

The most common sourdough starter feeding ratio is 1:1:1 - equal parts starter, flour, and water by weight. 50g starter + 50g bread flour + 50g water.

Try to do this with cups and you'll fail. 50g of bread flour = 0.38 cups. 50g of water = 0.21 cups. These are not nice round numbers.

Hydration Percentage

Sourdough hydration is the ratio of water to flour by weight. 100% hydration = equal weights of water and flour. This is the standard for most starters.

If you measure by cups, you might think 1 cup flour + 1 cup water = 100% hydration. Wrong. 1 cup of bread flour = 130g. 1 cup of water = 236g. That's 182% hydration - way too wet.

Flour Type Matters

All-purpose flour absorbs water differently than whole wheat flour. Whole wheat absorbs more water, so a 100% hydration whole wheat starter will feel thicker than a 100% hydration AP starter.

The Feeding Schedule

Feed your starter every 12 hours at room temperature. Use a scale. 50g starter + 50g flour + 50g water. Discard the rest. In 5-7 days, you'll have an active starter.

Bottom Line

Sourdough without a scale is like baking with your eyes closed. You might get lucky sometimes, but you'll never be consistent. Buy a $15 scale and your sourdough will transform overnight.