1:4:4 Sourdough Starter Feeding Chart to Make 200g Levain (22g : 89g : 89g)
Balanced mid-ratio baker's math to build 200g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
To make 200g of active culture at a 1:4:4 ratio (1:4:4), weigh 22g of ripe seed, 89g of flour and 89g of water. That 100% Liquid culture will be domed and sweet in 10 - 12 hrs at 75°F, which is exactly the timing you want for 10–11 hour overnight levain build at 74°F. Feed 220g — 24g / 98g / 98g — if you want to stop discarding permanently.
- Exact 200g Build
- 22g : 89g : 89gStarter : Flour : Water (1:4:4)
- 200g + 20g Jar Reserve
- 24g : 98g : 98gBuilds 220g 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
Gram-by-Gram 1:4:4 Levain Breakdown for 200g (100% Liquid)
Zero-waste gram breakdown for 1:4:4 (100% Liquid) centred on the 200g target, with the 220g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (4 Parts) | Water (4 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| Levain build 190g ([Target]) | 21g cultured seed | 84g sifted flour + 85g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 220g (One Step Down) | 24g cultured seed | 98g sifted flour + 98g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 200g (One Step Up) | 22g cultured seed | 89g sifted flour + 89g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 180g (Two Steps Down) | 20g cultured seed | 80g sifted flour + 80g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 210g (Two Steps Up) | 23g cultured seed | 93g sifted flour + 94g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
Dynamic Stoichiometric Workbench (22g : 89g : 89g)
Test custom loaf weights or alternative fermentation schedules directly against the 24g : 98g : 98g benchmark above.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (200g Levain Build)
Because the 200 grams build holds only 22g of live culture, the 89g of flour and 89g 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.
Timing your bake around the refresh 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 89g of flour into 89g of water for 10–11 hour overnight levain build at 74°f.
Zero-Discard Scraping Method for 200g 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 24g Seed, 98g Flour, 98g 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 200 grams and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:4:4 seed.
Key Baker's Math Questions (Exact 200g Build: 22g : 89g : 89g)
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.
Can I make 200g of sourdough culture with a stiff 50% starter?
A 1:4:4 feed already produces 100% liquid sourdough culture. For a 50% final hydration you would instead use 89g flour and 89g water.
How much extra should I build so I never run out of starter?
Build 220g in total — 24g starter, 98g flour, 98g water — and the leftover 20g becomes the seed for the next feed.