1:4:4 Sourdough Starter Feeding Chart to Make 150g Levain (17g : 67g : 66g)
Balanced mid-ratio baker's math to build 150g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
The arithmetic of a 1:4:4 feeding is simple: 150g of starter divided by 9 parts gives 16.7g per part, so the seed is 17g, the fresh flour is 67g and the water is 66g. At 100% Liquid this 10–11 hour overnight levain build at 74°f build ripens in 10 - 12 hrs. If you keep a 20g jar remainder, feed 170g instead: 19g seed, 76g flour, 75g water — zero discard, permanently.
- Exact 150g Build
- 17g : 67g : 66gStarter : Flour : Water (1:4:4)
- 150g + 20g Jar Reserve
- 19g : 76g : 75gBuilds 170g 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
Zero-Discard 1:4:4 Starter Math at 150g (17g : 67g : 66g)
Zero-waste gram breakdown for 1:4:4 (100% Liquid) centred on the 150g target, with the 170g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (4 Parts) | Water (4 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 170g target ([Anchor]) | seed 19g | flour 76g | water 75g | ripe in 10 - 12 hrs |
| 150g target (Down 10g) | seed 17g | flour 67g | water 66g | ripe in 10 - 12 hrs |
| 130g target (Up 10g) | seed 14g | flour 58g | water 58g | ripe in 10 - 12 hrs |
| 160g target (Down 20g) | seed 18g | flour 71g | water 71g | ripe in 10 - 12 hrs |
| 140g target (Up 20g) | seed 16g | flour 62g | water 62g | ripe in 10 - 12 hrs |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 17g : 67g : 66g baseline.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (150g Levain Build)
The acid dilution is asymmetric: dropping from a 1:1:1 feed to a 1:4:4 feed multiplies the flour and water by 4 and 4 while the seed stays fixed, so at 150g the 17g of inoculum is spread across a far larger medium. That is precisely why 100% Liquid starters are prized for 10–11 hour overnight levain build at 74°f work.
If your culture is sluggish or smells sharply of vinegar, the ratio is usually not the culprit — the culture is. Two consecutive warm 1:4:4 refreshes, each feeding 67g of fresh flour against 17g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 150g Levain (1:4:4)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:4:4 feed stretches toward 10 - 12 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 170g Base (19g Seed): Feed your seed starter with 76g of flour and 75g of water at 100% Liquid.
- Watch for the Convex Dome (10 - 12 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (150g Out, 20g Back): Use 150g of the 170g build in your dough and restart the cycle with the 20g that is left.
Common Scaling & Troubleshooting Questions (17g : 67g : 66g)
Can I still make 150g if I only have 75g of culture?
Feed 75g of seed with 67g flour and 66g water, then treat the resulting 208g of levain as your culture instead.
Does the 150g figure include the jar remnants?
No. 150g is the usable levain you take out of the jar; the jar build is 170g so that 20g of culture always survives the transfer.
Can I scale this 150g build up to 300g?
Double every number: 34g starter, 134g flour, 132g water. The ratio, and therefore the 10 - 12 hrs peak, is unchanged.