How to Build 120g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (20g Seed, 60g Flour, 40g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 120g of sweet, low-acidity starter for artisan bread or enriched dough.
Feed 1:3:2 Semi-Stiff (67%) and you get 20g seed starter, 60g flour and 40g water, adding up to the 120g you actually need. That 67% Semi-Stiff Levain culture peaks in 8 - 10 hrs at 75°F. Add the 20g buffer and the numbers shift to 23g / 70g / 47g for a 140g jar. Perfect for High-elasticity creamy crumb stiff levain build.
- Exact 120g Build
- 20g : 60g : 40gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 120g + 20g Jar Reserve
- 23g : 70g : 47gBuilds 140g 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
Scaling 1:3:2 Semi-Stiff (67%) Feeds Across 100g to 140g
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 20.0g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| Levain build 120g ([Anchor]) | 20g cultured seed | 60g sifted flour + 40g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 110g (Down 10g) | 18g cultured seed | 55g sifted flour + 37g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 130g (Up 10g) | 22g cultured seed | 65g sifted flour + 43g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 100g (Down 20g) | 17g cultured seed | 50g sifted flour + 33g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 140g (Up 20g) | 23g cultured seed | 70g sifted flour + 47g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
Live Parameter Solver for How to Build 120g of 1:3:2 Semi-Stiff (67%
Dial in custom baker's percentages and export your adjusted 20g : 60g : 40g formula for bake day.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 120g Build
Because the 120 grams build holds only 20g of live culture, the 60g of flour and 40g of water must supply everything the yeast needs to reach a 8 - 10 hrs peak. Underfeeding therefore produces a sour levain, while a correctly fed 1:3:2 Semi-Stiff (67%) jar domes within hours.
Watch the jar wall. A 120g build in a straight-sided container rises almost exactly in proportion to its weight because 67% Semi-Stiff Levain levain traps little gas structure; mark the starting line with a rubber band and you can read the 8 - 10 hrs window without guessing.
Zero-Discard Scraping Method for 120g Levain (1:3:2 Semi-Stiff (67%))
- Never Scrap the Jar Clean: Leave a deliberate 23g remnant of starter in the vessel — this is the seed for the next 1:3:2 Semi-Stiff (67%) feed, not waste.
- Top Up with 70g Flour and 47g Water: These two additions convert your remnant into exactly 140g of 67% Semi-Stiff Levain levain.
- Wait for the 8 - 10 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
Can I still make 120 grams if I only have 60g of starter?
Feed 60g of seed with 60g flour and 40g water, then treat the resulting 160g of levain as your starter instead.
Why does my 1:3:2 Semi-Stiff (67%) sourdough culture smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 60g of fresh flour against 20g of the old starter twice in a row at 78°F and the taint disappears.
Is a 1:3:2 Semi-Stiff (67%) ratio too acidic for a 120g levain?
No. At 1:3:2 Semi-Stiff (67%) the acid from the previous batch is diluted across 3 parts of flour and 2 parts of water, giving a 67% semi-stiff levain levain that tastes clean and mild.