1:4:4 Sourdough Starter Feeding Chart to Make 30g Levain (3g : 13g : 14g)
Balanced mid-ratio baker's math to build 30g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
There are exactly 9 parts in a 1:4:4 feed. At 30 g that is 3.3g per part — 3g of it is the seed culture you already own, 13g is new flour and 14g is water. Expect a 10 - 12 hrs window to full dome at 75°F. The zero-discard version builds 50g (6g / 22g / 22g) so 20g always survives in the jar. Suits 10–11 hour overnight levain build at 74°F.
- Exact 30g Build
- 3g : 13g : 14gStarter : Flour : Water (1:4:4)
- 30g + 20g Jar Reserve
- 6g : 22g : 22gBuilds 50g 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 30g Build
Weights derived from the 9-part 1:4:4 division, where one part equals 3.3g.
| How Much to Make | Starter (1 Part) | Flour (4 Parts) | Water (4 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 30g 1:4:4 ([Anchor]) | seed 3g | fresh flour 13g | room-temp water 14g | peak 10 - 12 hrs at 75°F |
| 20g 1:4:4 (Down 10g) | seed 2g | fresh flour 9g | room-temp water 9g | peak 10 - 12 hrs at 75°F |
| 40g 1:4:4 (Up 10g) | seed 4g | fresh flour 18g | room-temp water 18g | peak 10 - 12 hrs at 75°F |
| 20g 1:4:4 (Down 20g) | seed 2g | fresh flour 9g | room-temp water 9g | peak 10 - 12 hrs at 75°F |
| 50g 1:4:4 (Up 20g) | seed 6g | fresh flour 22g | room-temp water 22g | peak 10 - 12 hrs at 75°F |
Real-Time Dough & Starter Scaling Sandbox
Scale this 1:4:4 (1 4 4) Sourdough Starter Feed specification up or down on your digital scale with zero hydration drift.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (30g Levain Build)
Each gram of the 13g flour portion in a 1:4:4 refresh absorbs roughly half its weight in water once fully hydrated, so the 14g 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 30g levain.
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 13g of fresh flour against 3g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 30g Levain (1:4:4)
- Reserve the 20g Jar Remainder (6g): Tip your starter jar and scrape every last gram into a clean vessel — roughly 6g — so nothing is discarded.
- Combine the 1:4:4 Feed (22g + 22g): Stir 22g of flour into 6g of seed, then add 22g of room-temperature water until no dry flour remains.
- Mark the 50g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 10 - 12 hrs at 75°F.
- Harvest 30g and Return 20g: Pour 30g of peaked sourdough culture into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Diagnostic Answers: 1:4:4 (1 4 4) Sourdough Starter Feeding Rati
Why does my 1:4:4 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 13g of fresh flour against 3g of the old starter twice in a row at 78°F and the taint disappears.
Can I still make 30g if I only have 15g of culture?
Feed 15g of seed with 13g flour and 14g water, then treat the resulting 42g of levain as your culture instead.
How much extra should I build so I never run out of starter?
Build 50g in total — 6g starter, 22g flour, 22g water — and the leftover 20g becomes the seed for the next feed.