How to Build 180g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (30g Seed, 90g Flour, 60g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 180g of sweet, low-acidity starter for artisan bread or enriched dough.
The arithmetic of a 1:3:2 Semi-Stiff (67%) refreshing is simple: 180g of starter divided by 6 parts gives 30.0g per part, so the seed is 30g, the fresh flour is 90g and the water is 60g. At 67% Semi-Stiff Levain this high-elasticity creamy crumb stiff levain build build ripens in 8 - 10 hrs. If you keep a 20g jar remainder, refresh 200g instead: 33g seed, 100g flour, 67g water — zero discard, permanently.
- Exact 180g Build
- 30g : 90g : 60gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 180g + 20g Jar Reserve
- 33g : 100g : 67gBuilds 200g 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
180g 1:3:2 Semi-Stiff (67%) Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 30.0g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:3:2 Semi-Stiff (67%) @ 180g [Baseline] | starter 30g / flour 90g | water 60g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 190g Trimmed Read | starter 32g / flour 95g | water 63g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 170g Extended Read | starter 28g / flour 85g | water 57g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 200g Compact Read | starter 33g / flour 100g | water 67g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 160g Generous Read | starter 27g / flour 80g | water 53g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
Live Parameter Solver for How to Build 180g of 1:3:2 Semi-Stiff (67%
Dial in custom baker's percentages and export your adjusted 30g : 90g : 60g formula for bake day.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 180g Build
A 1:3:2 Semi-Stiff (67%) feed at 180 grams is really a statement about how much acid you want to inherit. At 1:3:2, the 30.0g-per-part arithmetic places 30g of already-acidified culture into 90g of virgin flour plus 60g of water, and that dilution ratio governs the final pH of your levain.
The practical limit of a 1:3:2 Semi-Stiff (67%) refresh is handling, not biology. At 67% Semi-Stiff Levain the 60g of water against 90g of flour produces a thick paste that clings to a spoon; at 1:1:1 it is a pourable batter. Choose the ratio that suits how you actually stir, not the one that sounds most professional.
Zero-Discard Scraping Method for 180g Levain (1:3:2 Semi-Stiff (67%))
- Never Scrap the Jar Clean: Leave a deliberate 33g 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 100g Flour and 67g Water: These two additions convert your remnant into exactly 200g 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 make 180g of levain with a stiff 50% starter?
A 1:3:2 Semi-Stiff (67%) refresh already produces 67% semi-stiff levain levain. For a 50% final hydration you would instead use 90g flour and 60g water.
How long does a 1:3:2 Semi-Stiff (67%) feeding take to peak?
At 75°F (24°C) the culture domes in 8 - 10 hrs; a cooler room adds roughly 3.8% for every degree below that.
Why is my 1:3:2 Semi-Stiff (67%) starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 90g of fresh flour, will strip the acid and restart the yeast.