1:4:4 Sourdough Starter Feeding Chart to Make 75g Levain (8g : 33g : 34g)
Balanced mid-ratio baker's math to build 75g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
A 1:4:4 feed for 75 g splits the jar into 9 equal units of 8.3g — 8g ripe seed, 33g fresh flour, 34g water. Those three weights total exactly 75 g, and the culture reaches a full dome in 10 - 12 hrs at 75°F. Building 95g instead (11g / 42g / 42g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: 10–11 hour overnight levain build at 74°F.
- Exact 75g Build
- 8g : 33g : 34gStarter : Flour : Water (1:4:4)
- 75g + 20g Jar Reserve
- 11g : 42g : 42gBuilds 95g 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
75g 1:4:4 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Weights derived from the 9-part 1:4:4 division, where one part equals 8.3g.
| How Much to Make | Starter (1 Part) | Flour (4 Parts) | Water (4 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| Levain build 65g ([Anchor]) | 7g cultured seed | 29g sifted flour + 29g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 95g (Down 10g) | 11g cultured seed | 42g sifted flour + 42g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 75g (Up 10g) | 8g cultured seed | 33g sifted flour + 34g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 55g (Down 20g) | 6g cultured seed | 24g sifted flour + 25g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
| Levain build 85g (Up 20g) | 9g cultured seed | 38g sifted flour + 38g liquid | zero-waste reserve 20g | 10 - 12 hrs dome window |
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 (75g Levain Build)
Each gram of the 33g flour portion in a 1:4:4 feed absorbs roughly half its weight in water once fully hydrated, so the 34g 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 75g levain.
Retard the leftover, not the levain. The 10 - 12 hrs peak at 100% Liquid is a room-temperature event; once you have used your 75g, park the remaining 20g of the 95g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 75g 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 95g Base (11g Seed): Feed your seed starter with 42g of flour and 42g 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 (75g Out, 20g Back): Use 75g of the 95g build in your dough and restart the cycle with the 20g that is left.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
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 feed it.
Does the 75 grams figure include the jar remnants?
No. 75 grams is the usable levain you take out of the jar; the jar build is 95g so that 20g of culture always survives the transfer.
Can I make 75g of sourdough culture with a stiff 50% starter?
A 1:4:4 feed already produces 100% liquid sourdough culture. For a 50% final hydration you would instead use 33g flour and 33g water.