1:4:4 Sourdough Starter Feeding Chart to Make 400g Levain (44g : 178g : 178g)
Balanced mid-ratio baker's math to build 400g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
The arithmetic of a 1:4:4 refreshing is simple: 400g of starter divided by 9 parts gives 44.4g per part, so the seed is 44g, the fresh flour is 178g and the water is 178g. 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, refresh 420g instead: 47g seed, 187g flour, 186g water — zero discard, permanently.
- Exact 400g Build
- 44g : 178g : 178gStarter : Flour : Water (1:4:4)
- 400g + 20g Jar Reserve
- 47g : 187g : 186gBuilds 420g 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
Scaling 1:4:4 Feeds Across 380g to 420g
Weights derived from the 9-part 1:4:4 division, where one part equals 44.4g.
| How Much to Make | Starter (1 Part) | Flour (4 Parts) | Water (4 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:4:4 @ 420g [Target] | starter 47g / flour 187g | water 186g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:4:4 @ 400g One Step Down | starter 44g / flour 178g | water 178g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:4:4 @ 380g One Step Up | starter 42g / flour 169g | water 169g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:4:4 @ 410g Two Steps Down | starter 46g / flour 182g | water 182g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:4:4 @ 390g Two Steps Up | starter 43g / flour 173g | water 174g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
Interactive Starter Feeding Ratio × Target Weight Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (400g Levain Build)
Each gram of the 178g flour portion in a 1:4:4 feed absorbs roughly half its weight in water once fully hydrated, so the 178g 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 400g sourdough culture.
Shaping behaviour downstream is decided here: a levain built at 1:4:4 from 44g of seed and 178g of flour carries less residual acid than a 1:1:1 refresh, so the dough it is folded into keeps more elastic recoil through bulk and produces taller oven spring.
Zero-Discard Scraping Method for 400g Levain (1:4:4)
- Divide 400g by 9 Parts (44.4g Each): A 1:4:4 ratio has 9 parts, so each part of your 400g target weighs 44.4g.
- Measure the 1 Seed Part (44g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 4 Flour Part (178g) and 4 Water Part (178g): 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 400g and keep the balance as tomorrow's seed.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
Can I still make 400 g if I only have 200g of starter?
Feed 200g of seed with 178g flour and 178g water, then treat the resulting 556g 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.
What flour should I use for a 400g 1:4:4 sourdough culture?
A 12%+ protein bread flour for the 178g of flour gives a strong sourdough culture; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.