Levain Calculator

This preset is tuned for levain calculator. The calculator above starts with the preset values, but every field remains editable so you can keep the page as a starting point instead of a fixed recipe. The example on this page uses target 180g, ratio 1:3:3. and explains the resulting weights without changing the calculator logic.

Starter feeding is ratio math. A 1:2:2 build means one part seed starter, two parts flour, and two parts water by weight. The calculator first adds the amount you need for the recipe and any extra starter you want to keep, then divides that final target by the total number of ratio parts.

The result is a weighing plan, not a fermentation schedule. Higher feeding ratios usually give the starter more food relative to seed starter, but peak time still depends on room temperature, flour type, hydration, inoculation strength, and how active the starter was before feeding.

Use the output when you know how much levain or ripe starter your dough needs and want to avoid guessing. If you need 100 g for the dough and want 10 g left for the next refresh, include both amounts so the final build does not leave you short.