How to Feed a 1:1:1 Sourdough Starter Ratio to Make 180g (Same-Day 4 - 5 hrs Peak)
Fast same-day levain build math to make 180g of active starter (100% Liquid) using a 1:1:1 feeding ratio.
A 180 grams 1:1:1 levain is 60g ripe starter plus 60g flour plus 60g water. Because a 1:1:1 ratio dilutes the previous batch's organic acid hard, this 100% Liquid culture peaks bright and clean in 4 - 5 hrs rather than tasting of vinegar. For a zero-waste routine, build 200g (67g / 67g / 66g) and return 20g to the fridge. Use it for Fast 4–5 hour same-day bake build.
- Exact 180g Build
- 60g : 60g : 60gStarter : Flour : Water (1:1:1)
- 180g + 20g Jar Reserve
- 67g : 67g : 66gBuilds 200g total (0g discard waste)
- Estimated Peak Window
- 4 - 5 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%Fast 4–5 hour same-day bake build
180g 1:1:1 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Zero-waste gram breakdown for 1:1:1 (100% Liquid) centred on the 180g target, with the 200g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (1 Parts) | Water (1 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| Levain build 200g ([Baseline]) | 67g cultured seed | 67g sifted flour + 66g liquid | zero-waste reserve 20g | 4 - 5 hrs dome window |
| Levain build 180g (Trimmed Read) | 60g cultured seed | 60g sifted flour + 60g liquid | zero-waste reserve 20g | 4 - 5 hrs dome window |
| Levain build 160g (Extended Read) | 53g cultured seed | 53g sifted flour + 54g liquid | zero-waste reserve 20g | 4 - 5 hrs dome window |
| Levain build 190g (Compact Read) | 63g cultured seed | 63g sifted flour + 64g liquid | zero-waste reserve 20g | 4 - 5 hrs dome window |
| Levain build 170g (Generous Read) | 57g cultured seed | 57g sifted flour + 56g liquid | zero-waste reserve 20g | 4 - 5 hrs dome window |
Live Parameter Solver for How to Feed a 1:1:1 Sourdough Starter Rati
Dial in custom baker's percentages and export your adjusted 60g : 60g : 60g formula for bake day.
Fast Same-Day Kinetics: Why a 1:1:1 Ratio Peaks in 4 - 5 hrs (180g Build)
Temperature and ratio interact. The 1:1:1 figure of 1:1:1 does not mean the same thing in a 68°F kitchen as in an 82°F one: with the 4 - 5 hrs window quoted at 75°F, a cooler room stretches it by roughly 3.8% per degree, so 60g of flour in a 100% Liquid feed may need longer than the label implies.
Watch the jar wall. A 180g build in a straight-sided container rises almost exactly in proportion to its weight because 100% Liquid levain traps little gas structure; mark the starting line with a rubber band and you can read the 4 - 5 hrs window without guessing.
Zero-Discard Scraping Method for 180g Levain (1:1:1)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:1:1 feed stretches toward 4 - 5 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 200g Base (67g Seed): Feed your seed starter with 67g of flour and 66g of water at 100% Liquid.
- Watch for the Convex Dome (4 - 5 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (180g Out, 20g Back): Use 180g of the 200g build in your dough and restart the cycle with the 20g that is left.
Cereal Chemistry & Bench Execution FAQs
How long can I keep the leftover starter in the fridge?
At 38°F (3°C) the 20g reserve rests indefinitely. Cold slows the culture without stopping it, and the 4 - 5 hrs peak simply arrives sooner once you feed it.
Does the 180 grams figure include the jar remnants?
No. 180 grams is the usable levain you take out of the jar; the jar build is 200g so that 20g of culture always survives the transfer.
Does the 180 grams figure include the jar remnants?
No. 180 grams is the usable levain you take out of the jar; the jar build is 200g so that 20g of culture always survives the transfer.