1:4:4 Sourdough Starter Feeding Chart to Make 300g Levain (33g : 133g : 134g)
Balanced mid-ratio baker's math to build 300g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
There are exactly 9 parts in a 1:4:4 feed. At 300 g that is 33.3g per part — 33g of it is the seed culture you already own, 133g is new flour and 134g is water. Expect a 10 - 12 hrs window to full dome at 75°F. The zero-discard version builds 320g (36g / 142g / 142g) so 20g always survives in the jar. Suits 10–11 hour overnight levain build at 74°F.
- Exact 300g Build
- 33g : 133g : 134gStarter : Flour : Water (1:4:4)
- 300g + 20g Jar Reserve
- 36g : 142g : 142gBuilds 320g 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 300g and Its Neighbours
Zero-waste gram breakdown for 1:4:4 (100% Liquid) centred on the 300g target, with the 320g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (4 Parts) | Water (4 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| Levain build 290g ([Exact Build]) | 32g cultured seed | 129g sifted flour + 129g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 320g (Slightly Leaner) | 36g cultured seed | 142g sifted flour + 142g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 300g (Slightly Fuller) | 33g cultured seed | 133g sifted flour + 134g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 280g (Much Leaner) | 31g cultured seed | 124g sifted flour + 125g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 310g (Much Fuller) | 34g cultured seed | 138g sifted flour + 138g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
Live Parameter Solver for 1:4:4 Sourdough Starter Feeding Chart to M
Dial in custom baker's percentages and export your adjusted 33g : 133g : 134g formula for bake day.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (300g Levain Build)
Because the 300g build holds only 33g of live culture, the 133g of flour and 134g 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.
Retard the leftover, not the levain. The 10 - 12 hrs peak at 100% Liquid is a room-temperature event; once you have used your 300g, park the remaining 20g of the 320g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 300g Levain (1:4:4)
- Never Scrap the Jar Clean: Leave a deliberate 36g remnant of starter in the vessel — this is the seed for the next 1:4:4 feed, not waste.
- Top Up with 142g Flour and 142g Water: These two additions convert your remnant into exactly 320g of 100% Liquid levain.
- Wait for the 10 - 12 hrs Peak: Confirm the dome and the escaping gas streaks before you need the levain.
- Return the Surviving 20g: Whatever levain is left after your bake goes straight back into the jar and the refrigerator, and the cycle repeats without a single discarded gram.
Cereal Chemistry & Bench Execution FAQs
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 feed it.
What happens if I use 1:4:4 starter in a very wet dough?
The 100% Liquid sourdough culture carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 133g of bread flour does.
Can I still make 300g if I only have 150g of culture?
Feed 150g of seed with 133g flour and 134g water, then treat the resulting 417g of levain as your culture instead.