How to Build 100g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (17g Seed, 50g Flour, 33g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 100g of sweet, low-acidity starter for artisan bread or enriched dough.
There are exactly 6 parts in a 1:3:2 Semi-Stiff (67%) feed. At 100g that is 16.7g per part — 17g of it is the seed culture you already own, 50g is new flour and 33g is water. Expect a 8 - 10 hrs window to full dome at 75°F. The zero-discard version builds 120g (20g / 60g / 40g) so 20g always survives in the jar. Suits High-elasticity creamy crumb stiff levain build.
- Exact 100g Build
- 17g : 50g : 33gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 100g + 20g Jar Reserve
- 20g : 60g : 40gBuilds 120g total (0g discard waste)
- Estimated Peak Window
- 8 - 10 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 67%High-elasticity creamy crumb stiff levain build
Reference Table: 1:3:2 Semi-Stiff (67%) Ratios at 100g and Its Neighbours
Zero-waste gram breakdown for 1:3:2 Semi-Stiff (67%) (67% Semi-Stiff Levain) centred on the 100g target, with the 120g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (3 Parts) | Water (2 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 120g 1:3:2 Semi-Stiff (67%) levain [Baseline] | 20g seed culture | 60g flour | 40g water | peak 8 - 10 hrs |
| 100g 1:3:2 Semi-Stiff (67%) levain Trimmed Read | 17g seed culture | 50g flour | 33g water | peak 8 - 10 hrs |
| 80g 1:3:2 Semi-Stiff (67%) levain Extended Read | 13g seed culture | 40g flour | 27g water | peak 8 - 10 hrs |
| 110g 1:3:2 Semi-Stiff (67%) levain Compact Read | 18g seed culture | 55g flour | 37g water | peak 8 - 10 hrs |
| 90g 1:3:2 Semi-Stiff (67%) levain Generous Read | 15g seed culture | 45g flour | 30g water | peak 8 - 10 hrs |
Real-Time Dough & Starter Scaling Sandbox
Scale this 1:3:2 Semi-Stiff (67%) (1 3 2 stiff) specification up or down on your digital scale with zero hydration drift.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 100g Build
Zero-waste refreshing only works when the arithmetic is exact. The 100g build needs 50g of flour and 33g of water against 17g of seed; the 120g jar build needs 60g and 40g against 20g. Round to whole grams and the 20g reserve survives every cycle.
Shaping behaviour downstream is decided here: a sourdough culture built at 1:3:2 Semi-Stiff (67%) from 17g of seed and 50g of flour carries less residual acid than a 1:1:1 feed, so the dough it is folded into keeps more elastic recoil through bulk and produces taller oven spring.
Zero-Discard Scraping Method for 100g Levain (1:3:2 Semi-Stiff (67%))
- Divide 100g by 6 Parts (16.7g Each): A 1:3:2 Semi-Stiff (67%) ratio has 6 parts, so each part of your 100g target weighs 16.7g.
- Measure the 1 Seed Part (17g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 3 Flour Part (50g) and 2 Water Part (33g): Add both, mix to a stiff paste, and cover the jar.
- Peak and Reserve (8 - 10 hrs): After 8 - 10 hrs at 75°F, portion out 100g and keep the balance as tomorrow's seed.
Diagnostic Answers: 1:3:2 Semi-Stiff (67%) (1 3 2 stiff) Sourdou
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 8 - 10 hrs peak simply arrives sooner once you feed it.
Does the 100 grams figure include the jar remnants?
No. 100 grams is the usable levain you take out of the jar; the jar build is 120g so that 20g of culture always survives the transfer.
How many grams of starter, flour and water make 100 g at a 1:3:2 Semi-Stiff (67%) ratio?
17g starter + 50g flour + 33g water = 100 g, split across 6 parts of 16.7g each.