1:4:4 Sourdough Starter Feeding Chart to Make 90g Levain (10g : 40g : 40g)
Balanced mid-ratio baker's math to build 90g of active levain (100% Liquid) for an 10 - 12 hrs ripening window.
Want 90g of active levain and zero waste? Mix 10g of your existing culture with 40g flour and 40g water — a 1:4:4 ratio at 100% Liquid. Fed at 75°F the starter peaks in 10 - 12 hrs and smells sweet rather than sour. Scale up to 110g (12g seed, 49g flour, 49g 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 90g Build
- 10g : 40g : 40gStarter : Flour : Water (1:4:4)
- 90g + 20g Jar Reserve
- 12g : 49g : 49gBuilds 110g 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
1:4:4 Sourdough Starter Feeding Chart Around a 90g Build
Weights derived from the 9-part 1:4:4 division, where one part equals 10.0g.
| How Much to Make | Starter (1 Part) | Flour (4 Parts) | Water (4 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 80g 1:4:4 ([Anchor]) | seed 9g | fresh flour 36g | room-temp water 35g | peak 10 - 12 hrs at 75°F |
| 110g 1:4:4 (Down 10g) | seed 12g | fresh flour 49g | room-temp water 49g | peak 10 - 12 hrs at 75°F |
| 90g 1:4:4 (Up 10g) | seed 10g | fresh flour 40g | room-temp water 40g | peak 10 - 12 hrs at 75°F |
| 70g 1:4:4 (Down 20g) | seed 8g | fresh flour 31g | room-temp water 31g | peak 10 - 12 hrs at 75°F |
| 100g 1:4:4 (Up 20g) | seed 11g | fresh flour 44g | room-temp water 45g | peak 10 - 12 hrs at 75°F |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio × target weight ratios locked.
Balancing Yeast Density & Acidity with a 1:4:4 Ratio (90g Levain Build)
Each gram of the 40g flour portion in a 1:4:4 feed absorbs roughly half its weight in water once fully hydrated, so the 40g 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 90g levain.
If your culture is sluggish or smells sharply of vinegar, the ratio is usually not the culprit — the culture is. Two consecutive warm 1:4:4 refreshes, each feeding 40g of fresh flour against 10g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 90g Levain (1:4:4)
- Zero the Scale and Pre-weigh (12g / 49g / 49g): Set out three vessels and weigh each ingredient before you open the starter jar.
- Bloom the Seed (12g): Add the 12g of ripe seed to 49g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (49g): Incorporate half the flour, wait 20 minutes for hydration, then work in the remainder so no dry pockets survive.
- Ferment to a Dome (10 - 12 hrs): At 75°F the 1:4:4 culture should double and dome in 10 - 12 hrs; pull 90g at peak and return 20g to the fridge.
Technical Q&A: 1:4:4 Sourdough Starter Feeding Chart to Make 90
How many grams of starter, flour and water make 90g at a 1:4:4 ratio?
10g starter + 40g flour + 40g water = 90g, split across 9 parts of 10.0g each.
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.
Is a 1:4:4 ratio too acidic for a 90 g levain?
No. At 1:4:4 the acid from the previous batch is diluted across 4 parts of flour and 4 parts of water, giving a 100% liquid levain that tastes clean and mild.