How to Build 150g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (25g Seed, 75g Flour, 50g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 150g of sweet, low-acidity starter for artisan bread or enriched dough.
Want 150g of active sourdough culture and zero waste? Mix 25g of your existing culture with 75g flour and 50g water — a 1:3:2 Semi-Stiff (67%) ratio at 67% Semi-Stiff Levain. Fed at 75°F the starter peaks in 8 - 10 hrs and smells sweet rather than sour. Scale up to 170g (28g seed, 85g flour, 57g water) and the extra 20g stays in the jar as tomorrow's seed. Ideal for High-elasticity creamy crumb stiff sourdough culture build.
- Exact 150g Build
- 25g : 75g : 50gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 150g + 20g Jar Reserve
- 28g : 85g : 57gBuilds 170g 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
Zero-Discard 1:3:2 Semi-Stiff (67%) Starter Math at 150g (25g : 75g : 50g)
Zero-waste gram breakdown for 1:3:2 Semi-Stiff (67%) (67% Semi-Stiff Levain) centred on the 150g target, with the 170g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (3 Parts) | Water (2 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 150g 1:3:2 Semi-Stiff (67%) ([Your Target]) | seed 25g | fresh flour 75g | room-temp water 50g | peak 8 - 10 hrs at 75°F |
| 140g 1:3:2 Semi-Stiff (67%) (Leaner Read) | seed 23g | fresh flour 70g | room-temp water 47g | peak 8 - 10 hrs at 75°F |
| 160g 1:3:2 Semi-Stiff (67%) (Fuller Read) | seed 27g | fresh flour 80g | room-temp water 53g | peak 8 - 10 hrs at 75°F |
| 130g 1:3:2 Semi-Stiff (67%) (Micro Scale) | seed 22g | fresh flour 65g | room-temp water 43g | peak 8 - 10 hrs at 75°F |
| 170g 1:3:2 Semi-Stiff (67%) (Large Scale) | seed 28g | fresh flour 85g | room-temp water 57g | peak 8 - 10 hrs at 75°F |
Dynamic Stoichiometric Workbench (25g : 75g : 50g)
Test custom loaf weights or alternative fermentation schedules directly against the 28g : 85g : 57g benchmark above.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 150g Build
Because the 150 g build holds only 25g of live culture, the 75g of flour and 50g 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.
Flour choice shifts the timeline more than most bakers expect. At 1:3:2 Semi-Stiff (67%) with 75g of flour, a malted bread flour peaks faster and sweeter than an unmalted one, because the added amylase liberates more maltose per minute and the culture simply runs out of substrate sooner.
Zero-Discard Scraping Method for 150g Levain (1:3:2 Semi-Stiff (67%))
- Divide 150g by 6 Parts (25.0g Each): A 1:3:2 Semi-Stiff (67%) ratio has 6 parts, so each part of your 150g target weighs 25.0g.
- Measure the 1 Seed Part (25g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 3 Flour Part (75g) and 2 Water Part (50g): 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 150g and keep the balance as tomorrow's seed.
Key Baker's Math Questions (Exact 150g Build: 25g : 75g : 50g)
Can I still make 150 g if I only have 75g of starter?
Feed 75g of seed with 75g flour and 50g water, then treat the resulting 200g of levain as your starter instead.
Is a 1:3:2 Semi-Stiff (67%) ratio too acidic for a 150g 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.
How many grams of culture, flour and water make 150g at a 1:3:2 Semi-Stiff (67%) ratio?
25g culture + 75g flour + 50g water = 150g, split across 6 parts of 25.0g each.