1:4:4 Sourdough Starter Feeding Chart to Make 250g Levain (28g : 111g : 111g)
Balanced mid-ratio baker's math to build 250g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
A 1:4:4 feed for 250 grams splits the jar into 9 equal units of 27.8g — 28g ripe seed, 111g fresh flour, 111g water. Those three weights total exactly 250 grams, and the culture reaches a full dome in 10 - 12 hrs at 75°F. Building 270g instead (30g / 120g / 120g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: 10–11 hour overnight levain build at 74°F.
- Exact 250g Build
- 28g : 111g : 111gStarter : Flour : Water (1:4:4)
- 250g + 20g Jar Reserve
- 30g : 120g : 120gBuilds 270g 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
1:4:4 Sourdough Starter Feeding Chart Around a 250g Build
Weights derived from the 9-part 1:4:4 division, where one part equals 27.8g.
| How Much to Make | Starter (1 Part) | Flour (4 Parts) | Water (4 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 270g 1:4:4 levain [Baseline] | 30g seed culture | 120g flour | 120g water | peak 10 - 12 hrs |
| 250g 1:4:4 levain Trimmed Read | 28g seed culture | 111g flour | 111g water | peak 10 - 12 hrs |
| 230g 1:4:4 levain Extended Read | 26g seed culture | 102g flour | 102g water | peak 10 - 12 hrs |
| 260g 1:4:4 levain Compact Read | 29g seed culture | 116g flour | 115g water | peak 10 - 12 hrs |
| 240g 1:4:4 levain Generous Read | 27g seed culture | 107g flour | 106g water | peak 10 - 12 hrs |
Live Parameter Solver for 1:4:4 Sourdough Starter Feeding Chart to M
Dial in custom baker's percentages and export your adjusted 28g : 111g : 111g formula for bake day.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (250g Levain Build)
Each gram of the 111g flour portion in a 1:4:4 feed absorbs roughly half its weight in water once fully hydrated, so the 111g water portion at 100% Liquid sits exactly where the flour becomes a pourable paste rather than a shaggy mass — the consistency you want in a 250 g levain.
Readiness, not the clock, should end the feed. The 1:4:4 culture at 250 grams should dome into a taut convex pillow and release gas in visible streaks when the jar is tilted; a levain that merely doubled and stayed flat has not finished fermenting and will underproof the dough.
Zero-Discard Scraping Method for 250g Levain (1:4:4)
- Divide 250g by 9 Parts (27.8g Each): A 1:4:4 ratio has 9 parts, so each part of your 250g target weighs 27.8g.
- Measure the 1 Seed Part (28g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 4 Flour Part (111g) and 4 Water Part (111g): 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 250g and keep the balance as tomorrow's seed.
Cereal Chemistry & Bench Execution FAQs
Does the 250g figure include the jar remnants?
No. 250g is the usable levain you take out of the jar; the jar build is 270g so that 20g of culture always survives the transfer.
Can I make 250g of levain with a stiff 50% culture?
A 1:4:4 feed already produces 100% liquid levain. For a 50% final hydration you would instead use 111g flour and 111g water.
What flour should I use for a 250 g 1:4:4 levain?
A 12%+ protein bread flour for the 111g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.