How to Feed a 1:1:1 Sourdough Starter Ratio to Make 80g (Same-Day 4 - 5 hrs Peak)
Fast same-day levain build math to make 80g of active starter (100% Liquid) using a 1:1:1 feeding ratio.
The arithmetic of a 1:1:1 feeding is simple: 80g of starter divided by 3 parts gives 26.7g per part, so the seed is 27g, the fresh flour is 27g and the water is 26g. At 100% Liquid this fast 4–5 hour same-day bake build build ripens in 4 - 5 hrs. If you keep a 20g jar remainder, feed 100g instead: 33g seed, 33g flour, 34g water — zero discard, permanently.
- Exact 80g Build
- 27g : 27g : 26gStarter : Flour : Water (1:1:1)
- 80g + 20g Jar Reserve
- 33g : 33g : 34gBuilds 100g 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 80g (100% Liquid)
Weights derived from the 3-part 1:1:1 division, where one part equals 26.7g.
| How Much to Make | Starter (1 Part) | Flour (1 Parts) | Water (1 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:1:1 @ 70g [Anchor] | starter 23g / flour 23g | water 24g | hydration 100% Liquid | 4 - 5 hrs at 75°F |
| 1:1:1 @ 100g Down 10g | starter 33g / flour 33g | water 34g | hydration 100% Liquid | 4 - 5 hrs at 75°F |
| 1:1:1 @ 80g Up 10g | starter 27g / flour 27g | water 26g | hydration 100% Liquid | 4 - 5 hrs at 75°F |
| 1:1:1 @ 60g Down 20g | starter 20g / flour 20g | water 20g | hydration 100% Liquid | 4 - 5 hrs at 75°F |
| 1:1:1 @ 90g Up 20g | starter 30g / flour 30g | water 30g | hydration 100% Liquid | 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 27g : 27g : 26g baseline.
Fast Same-Day Kinetics: Why a 1:1:1 Ratio Peaks in 4 - 5 hrs (80g Build)
The 1:1:1 ratio dilutes organic acid carried over from the previous batch by roughly 3:1 at 80g. Because 27g of that inoculum is only 26.7g per part, the residual lactic and acetic acid entering the new batch is proportionally smaller — which is why 100% Liquid cultures taste cleaner and rise faster.
Retard the leftover, not the levain. The 4 - 5 hrs peak at 100% Liquid is a room-temperature event; once you have used your 80g, park the remaining 20g of the 100g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 80g 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 100g Base (33g Seed): Feed your seed starter with 33g of flour and 34g 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 (80g Out, 20g Back): Use 80g of the 100g build in your dough and restart the cycle with the 20g that is left.
Common Scaling & Troubleshooting Questions (27g : 27g : 26g)
How many grams of starter, flour and water make 80g at a 1:1:1 ratio?
27g starter + 27g flour + 26g water = 80g, split across 3 parts of 26.7g each.
Can I make 80g of levain with a stiff 50% starter?
A 1:1:1 feed already produces 100% liquid levain. For a 50% final hydration you would instead use 27g flour and 27g water.
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.