How to Feed a 1:1:1 Sourdough Starter Ratio to Make 200g (Same-Day 4 - 5 hrs Peak)
Fast same-day levain build math to make 200g of active starter (100% Liquid) using a 1:1:1 feeding ratio.
Two numbers decide your 1:1:1 refresh: how much you want (200g) and how much the jar will cling to (20g). The first splits into 67g seed, 67g flour and 66g water. The second pushes it to 73g, 73g and 74g. At 75°F the 100% Liquid culture is ready in 4 - 5 hrs — a clean fit for Fast 4–5 hour same-day bake build.
- Exact 200g Build
- 67g : 67g : 66gStarter : Flour : Water (1:1:1)
- 200g + 20g Jar Reserve
- 73g : 73g : 74gBuilds 220g 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
Gram-by-Gram 1:1:1 Levain Breakdown for 200g (100% Liquid)
Weights derived from the 3-part 1:1:1 division, where one part equals 66.7g.
| How Much to Make | Starter (1 Part) | Flour (1 Parts) | Water (1 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 220g 1:1:1 ([Anchor]) | seed 73g | fresh flour 73g | room-temp water 74g | peak 4 - 5 hrs at 75°F |
| 200g 1:1:1 (Down 10g) | seed 67g | fresh flour 67g | room-temp water 66g | peak 4 - 5 hrs at 75°F |
| 180g 1:1:1 (Up 10g) | seed 60g | fresh flour 60g | room-temp water 60g | peak 4 - 5 hrs at 75°F |
| 210g 1:1:1 (Down 20g) | seed 70g | fresh flour 70g | room-temp water 70g | peak 4 - 5 hrs at 75°F |
| 190g 1:1:1 (Up 20g) | seed 63g | fresh flour 63g | room-temp water 64g | peak 4 - 5 hrs at 75°F |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 67g : 67g : 66g baseline.
Fast Same-Day Kinetics: Why a 1:1:1 Ratio Peaks in 4 - 5 hrs (200g Build)
Zero-waste feeding only works when the arithmetic is exact. The 200 g build needs 67g of flour and 66g of water against 67g of seed; the 220g jar build needs 73g and 74g against 73g. Round to whole grams and the 20g reserve survives every cycle.
Scaling the refresh scales the acid dilution too. A 200g 1:1:1 build and a 220g build do not carry the same proportion of the previous batch's acid, because the extra 73g of flour and 74g of water dilute the 73g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 200g Levain (1:1:1)
- Reserve the 20g Jar Remainder (73g): Tip your starter jar and scrape every last gram into a clean vessel — roughly 73g — so nothing is discarded.
- Combine the 1:1:1 Feed (73g + 74g): Stir 73g of flour into 73g of seed, then add 74g of room-temperature water until no dry flour remains.
- Mark the 220g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 4 - 5 hrs at 75°F.
- Harvest 200g and Return 20g: Pour 200g of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Common Scaling & Troubleshooting Questions (67g : 67g : 66g)
Why is my 1:1:1 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 67g of fresh flour, will strip the acid and restart the yeast.
What happens if I use 1:1:1 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 67g of bread flour does.
What flour should I use for a 200g 1:1:1 levain?
A 12%+ protein bread flour for the 67g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.