1:4:4 Sourdough Starter Feeding Chart to Make 180g Levain (20g : 80g : 80g)
Balanced mid-ratio baker's math to build 180g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
The arithmetic of a 1:4:4 feeding is simple: 180g of culture divided by 9 parts gives 20.0g per part, so the seed is 20g, the fresh flour is 80g and the water is 80g. 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 200g instead: 22g seed, 89g flour, 89g water — zero discard, permanently.
- Exact 180g Build
- 20g : 80g : 80gStarter : Flour : Water (1:4:4)
- 180g + 20g Jar Reserve
- 22g : 89g : 89gBuilds 200g 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
180g 1:4:4 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Weights derived from the 9-part 1:4:4 division, where one part equals 20.0g.
| How Much to Make | Starter (1 Part) | Flour (4 Parts) | Water (4 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 200g 1:4:4 ([Your Target]) | seed 22g | fresh flour 89g | room-temp water 89g | peak 10 - 12 hrs at 75°F |
| 180g 1:4:4 (Leaner Read) | seed 20g | fresh flour 80g | room-temp water 80g | peak 10 - 12 hrs at 75°F |
| 160g 1:4:4 (Fuller Read) | seed 18g | fresh flour 71g | room-temp water 71g | peak 10 - 12 hrs at 75°F |
| 190g 1:4:4 (Micro Scale) | seed 21g | fresh flour 84g | room-temp water 85g | peak 10 - 12 hrs at 75°F |
| 170g 1:4:4 (Large Scale) | seed 19g | fresh flour 76g | room-temp water 75g | 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 (180g Levain Build)
A 1:4:4 refresh at 180g is really a statement about how much acid you want to inherit. At 1:4:4, the 20.0g-per-part arithmetic places 20g of already-acidified culture into 80g of virgin flour plus 80g of water, and that dilution ratio governs the final pH of your levain.
Timing your bake around the feed is what makes a 1:4:4 build useful: count backwards from your target oven time by 10 - 12 hrs plus your bulk duration, and you arrive at the moment you should stir 80g of flour into 80g of water for 10–11 hour overnight sourdough culture build at 74°f.
Zero-Discard Scraping Method for 180g Levain (1:4:4)
- Feed at the Right Moment: For 10–11 hour overnight levain build at 74°f, begin the 1:4:4 feed 10 - 12 hrs before you plan to mix dough.
- Mix 22g Seed, 89g Flour, 89g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (10 - 12 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 180g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:4:4 seed.
Technical Q&A: 1:4:4 Sourdough Starter Feeding Chart to Make 18
Can I still make 180g if I only have 90g of starter?
Feed 90g of seed with 80g flour and 80g water, then treat the resulting 250g of levain as your starter instead.
Should the water be warm or cold for a 1:4:4 feed?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 10 - 12 hrs peak considerably.
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 10 - 12 hrs peak simply arrives sooner once you refresh it.