1:4:4 Sourdough Starter Feeding Chart to Make 100g Levain (11g : 44g : 45g)
Balanced mid-ratio baker's math to build 100g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
Two numbers decide your 1:4:4 feed: how much you want (100 g) and how much the jar will cling to (20g). The first splits into 11g seed, 44g flour and 45g water. The second pushes it to 13g, 53g and 54g. At 75°F the 100% Liquid culture is ready in 10 - 12 hrs — a clean fit for 10–11 hour overnight levain build at 74°F.
- Exact 100g Build
- 11g : 44g : 45gStarter : Flour : Water (1:4:4)
- 100g + 20g Jar Reserve
- 13g : 53g : 54gBuilds 120g total (0g discard waste)
- Estimated Peak Window
- 10 - 12 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%10–11 hour overnight levain build at 74°F
Reference Table: 1:4:4 Ratios at 100g and Its Neighbours
Zero-waste gram breakdown for 1:4:4 (100% Liquid) centred on the 100g target, with the 120g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (4 Parts) | Water (4 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 120g 1:4:4 ([Anchor]) | seed 13g | fresh flour 53g | room-temp water 54g | peak 10 - 12 hrs at 75°F |
| 100g 1:4:4 (Down 10g) | seed 11g | fresh flour 44g | room-temp water 45g | peak 10 - 12 hrs at 75°F |
| 80g 1:4:4 (Up 10g) | seed 9g | fresh flour 36g | room-temp water 35g | peak 10 - 12 hrs at 75°F |
| 110g 1:4:4 (Down 20g) | seed 12g | fresh flour 49g | room-temp water 49g | peak 10 - 12 hrs at 75°F |
| 90g 1:4:4 (Up 20g) | seed 10g | fresh flour 40g | room-temp water 40g | peak 10 - 12 hrs at 75°F |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio × target weight ratios locked.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (100g Levain Build)
Because the 100 grams build holds only 11g of live culture, the 44g of flour and 45g of water must supply everything the yeast needs to reach a 10 - 12 hrs peak. Underfeeding therefore produces a sour levain, while a correctly fed 1:4:4 jar domes within hours.
Hydration discipline at 100% Liquid means the 45g of water should be room temperature, not hot. Water above 95°F can shock the lactobacilli and stall the 10 - 12 hrs peak, while water below 60°F pushes fermentation into a slow acidifying phase that flattens the eventual rise.
Zero-Discard Scraping Method for 100g Levain (1:4:4)
- Divide 100g by 9 Parts (11.1g Each): A 1:4:4 ratio has 9 parts, so each part of your 100g target weighs 11.1g.
- Measure the 1 Seed Part (11g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 4 Flour Part (44g) and 4 Water Part (45g): Add both, mix to a stiff paste, and cover the jar.
- Peak and Reserve (10 - 12 hrs): After 10 - 12 hrs at 75°F, portion out 100g and keep the balance as tomorrow's seed.
Technical Q&A: 1:4:4 Sourdough Starter Feeding Chart to Make 10
What is the real difference between 1:4:4 and a 1:1:1 feed?
A 1:1:1 feed keeps one third of the batch as seed and peaks fastest; 1:4:4 keeps one 9th, so it ripens more slowly but with far less inherited acidity.
Why does my 1:4:4 sourdough culture smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 44g of fresh flour against 11g of the old starter twice in a row at 78°F and the taint disappears.
Can I scale this 100g build up to 200g?
Double every number: 22g culture, 88g flour, 90g water. The ratio, and therefore the 10 - 12 hrs peak, is unchanged.