Sourdough Starter Types

The 5 starter types most home bakers maintain. Each has distinct flavor, activity, and ideal-use patterns. Feed calculator below for any starter type.

Feed calculator

Keep (mature starter)
27.3 g
Add flour
136.4 g
Add water
136.4 g
Discard
22.7 g
Total after feed
300 g

5 starter types

Related references on this site

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

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  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lame + bench scraper

    A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.

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  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

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🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

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Gear guides — what actually matters