1:4:4 Sourdough Starter Feeding Chart to Make 50g Levain (6g : 22g : 22g)
Balanced mid-ratio baker's math to build 50g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
A 1:4:4 refresh for 50g splits the jar into 9 equal units of 5.6g — 6g ripe seed, 22g fresh flour, 22g water. Those three weights total exactly 50g, and the culture reaches a full dome in 10 - 12 hrs at 75°F. Building 70g instead (8g / 31g / 31g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: 10–11 hour overnight levain build at 74°F.
- Exact 50g Build
- 6g : 22g : 22gStarter : Flour : Water (1:4:4)
- 50g + 20g Jar Reserve
- 8g : 31g : 31gBuilds 70g 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 30g to 70g
Weights derived from the 9-part 1:4:4 division, where one part equals 5.6g.
| How Much to Make | Starter (1 Part) | Flour (4 Parts) | Water (4 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 40g 1:4:4 levain [Baseline] | 4g seed culture | 18g flour | 18g water | peak 10 - 12 hrs |
| 70g 1:4:4 levain Trimmed Read | 8g seed culture | 31g flour | 31g water | peak 10 - 12 hrs |
| 50g 1:4:4 levain Extended Read | 6g seed culture | 22g flour | 22g water | peak 10 - 12 hrs |
| 30g 1:4:4 levain Compact Read | 3g seed culture | 13g flour | 14g water | peak 10 - 12 hrs |
| 60g 1:4:4 levain Generous Read | 7g seed culture | 27g flour | 26g 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 6g : 22g : 22g formula for bake day.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (50g Levain Build)
Zero-waste feeding only works when the arithmetic is exact. The 50 g build needs 22g of flour and 22g of water against 6g of seed; the 70g jar build needs 31g and 31g against 8g. Round to whole grams and the 20g reserve survives every cycle.
Watch the jar wall. A 50 g 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 50g Levain (1:4:4)
- Never Scrap the Jar Clean: Leave a deliberate 8g remnant of culture in the vessel — this is the seed for the next 1:4:4 feed, not waste.
- Top Up with 31g Flour and 31g Water: These two additions convert your remnant into exactly 70g 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
What happens if I use 1:4:4 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 22g of bread flour does.
How long can I keep the leftover culture 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 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.