1:4:4 Sourdough Starter Feeding Chart to Make 40g Levain (4g : 18g : 18g)
Balanced mid-ratio baker's math to build 40g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
Want 40g of active levain and zero waste? Mix 4g of your existing culture with 18g flour and 18g water — a 1:4:4 ratio at 100% Liquid. Fed at 75°F the culture peaks in 10 - 12 hrs and smells sweet rather than sour. Scale up to 60g (7g seed, 27g flour, 26g water) and the extra 20g stays in the jar as tomorrow's seed. Ideal for 10–11 hour overnight levain build at 74°F.
- Exact 40g Build
- 4g : 18g : 18gStarter : Flour : Water (1:4:4)
- 40g + 20g Jar Reserve
- 7g : 27g : 26gBuilds 60g 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 40g and Its Neighbours
Zero-waste gram breakdown for 1:4:4 (100% Liquid) centred on the 40g target, with the 60g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (4 Parts) | Water (4 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 40g 1:4:4 ([Exact Build]) | seed 4g | fresh flour 18g | room-temp water 18g | peak 10 - 12 hrs at 75°F |
| 30g 1:4:4 (Slightly Leaner) | seed 3g | fresh flour 13g | room-temp water 14g | peak 10 - 12 hrs at 75°F |
| 50g 1:4:4 (Slightly Fuller) | seed 6g | fresh flour 22g | room-temp water 22g | peak 10 - 12 hrs at 75°F |
| 20g 1:4:4 (Much Leaner) | seed 2g | fresh flour 9g | room-temp water 9g | peak 10 - 12 hrs at 75°F |
| 60g 1:4:4 (Much Fuller) | seed 7g | fresh flour 27g | room-temp water 26g | peak 10 - 12 hrs at 75°F |
Dynamic Stoichiometric Workbench (4g : 18g : 18g)
Test custom loaf weights or alternative fermentation schedules directly against the 7g : 27g : 26g benchmark above.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (40g Levain Build)
Zero-waste refreshing only works when the arithmetic is exact. The 40g build needs 18g of flour and 18g of water against 4g of seed; the 60g jar build needs 27g and 26g against 7g. Round to whole grams and the 20g reserve survives every cycle.
Watch the jar wall. A 40g build in a straight-sided container rises almost exactly in proportion to its weight because 100% Liquid levain traps little gas structure; mark the starting line with a rubber band and you can read the 10 - 12 hrs window without guessing.
Zero-Discard Scraping Method for 40g Levain (1:4:4)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:4:4 feed stretches toward 10 - 12 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 60g Base (7g Seed): Feed your seed starter with 27g of flour and 26g of water at 100% Liquid.
- Watch for the Convex Dome (10 - 12 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (40g Out, 20g Back): Use 40g of the 60g build in your dough and restart the cycle with the 20g that is left.
Key Baker's Math Questions (Exact 40g Build: 4g : 18g : 18g)
How many grams of starter, flour and water make 40 g at a 1:4:4 ratio?
4g starter + 18g flour + 18g water = 40 g, split across 9 parts of 4.4g each.
What is the real difference between 1:4:4 and a 1:1:1 feed?
A 1:1:1 feed keeps one third of the batch as seed and peaks fastest; 1:4:4 keeps one 9th, so it ripens more slowly but with far less inherited acidity.
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.