1:4:4 Sourdough Starter Feeding Chart to Make 60g Levain (7g : 27g : 26g)
Balanced mid-ratio baker's math to build 60g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
Two numbers decide your 1:4:4 feed: how much you want (60 grams) and how much the jar will cling to (20g). The first splits into 7g seed, 27g flour and 26g water. The second pushes it to 9g, 36g and 35g. At 75°F the 100% Liquid culture is ready in 10 - 12 hrs — a clean fit for 10–11 hour overnight levain build at 74°F.
- Exact 60g Build
- 7g : 27g : 26gStarter : Flour : Water (1:4:4)
- 60g + 20g Jar Reserve
- 9g : 36g : 35gBuilds 80g 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
Zero-Discard 1:4:4 Starter Math at 60g (7g : 27g : 26g)
Zero-waste gram breakdown for 1:4:4 (100% Liquid) centred on the 60g target, with the 80g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (4 Parts) | Water (4 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 60g 1:4:4 ([Target]) | seed 7g | fresh flour 27g | room-temp water 26g | peak 10 - 12 hrs at 75°F |
| 50g 1:4:4 (One Step Down) | seed 6g | fresh flour 22g | room-temp water 22g | peak 10 - 12 hrs at 75°F |
| 70g 1:4:4 (One Step Up) | seed 8g | fresh flour 31g | room-temp water 31g | peak 10 - 12 hrs at 75°F |
| 40g 1:4:4 (Two Steps Down) | seed 4g | fresh flour 18g | room-temp water 18g | peak 10 - 12 hrs at 75°F |
| 80g 1:4:4 (Two Steps Up) | seed 9g | fresh flour 36g | room-temp water 35g | peak 10 - 12 hrs at 75°F |
Dynamic Stoichiometric Workbench (7g : 27g : 26g)
Test custom loaf weights or alternative fermentation schedules directly against the 9g : 36g : 35g benchmark above.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (60g Levain Build)
Each gram of the 27g flour portion in a 1:4:4 feed absorbs roughly half its weight in water once fully hydrated, so the 26g 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 60 g levain.
Readiness, not the clock, should end the feed. The 1:4:4 culture at 60 grams should dome into a taut convex pillow and release gas in visible streaks when the jar is tilted; a levain that merely doubled and stayed flat has not finished fermenting and will underproof the dough.
Zero-Discard Scraping Method for 60g Levain (1:4:4)
- Feed at the Right Moment: For 10–11 hour overnight levain build at 74°f, begin the 1:4:4 feed 10 - 12 hrs before you plan to mix dough.
- Mix 9g Seed, 36g Flour, 35g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (10 - 12 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 60g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:4:4 seed.
Key Baker's Math Questions (Exact 60g Build: 7g : 27g : 26g)
Why is my 1:4:4 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 27g of fresh flour, will strip the acid and restart the yeast.
Can I scale this 60 g build up to 120g?
Double every number: 14g starter, 54g flour, 52g water. The ratio, and therefore the 10 - 12 hrs peak, is unchanged.
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 refresh it.