How to Build 200g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (33g Seed, 100g Flour, 67g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 200g of sweet, low-acidity starter for artisan bread or enriched dough.
Feed 1:3:2 Semi-Stiff (67%) and you get 33g seed starter, 100g flour and 67g water, adding up to the 200g 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 37g / 110g / 73g for a 220g jar. Perfect for High-elasticity creamy crumb stiff sourdough culture build.
- Exact 200g Build
- 33g : 100g : 67gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 200g + 20g Jar Reserve
- 37g : 110g : 73gBuilds 220g 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
Gram-by-Gram 1:3:2 Semi-Stiff (67%) Levain Breakdown for 200g (67% Semi-Stiff Levain)
Zero-waste gram breakdown for 1:3:2 Semi-Stiff (67%) (67% Semi-Stiff Levain) centred on the 200g target, with the 220g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (3 Parts) | Water (2 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 200g target ([Exact Build]) | seed 33g | flour 100g | water 67g | ripe in 8 - 10 hrs |
| 190g target (Slightly Leaner) | seed 32g | flour 95g | water 63g | ripe in 8 - 10 hrs |
| 210g target (Slightly Fuller) | seed 35g | flour 105g | water 70g | ripe in 8 - 10 hrs |
| 180g target (Much Leaner) | seed 30g | flour 90g | water 60g | ripe in 8 - 10 hrs |
| 220g target (Much Fuller) | seed 37g | flour 110g | water 73g | ripe in 8 - 10 hrs |
Dynamic Stoichiometric Workbench (33g : 100g : 67g)
Test custom loaf weights or alternative fermentation schedules directly against the 37g : 110g : 73g benchmark above.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 200g Build
Monod growth kinetics explain the 8 - 10 hrs window: the 1:3:2 Semi-Stiff (67%) feed drops the seed fraction to 33.3g per 6 parts, so fermentable sugar concentration sits just above the half-saturation constant for 33g of inoculum. Yeast divides fastest while sugar is plentiful, then slows as the 100g of new flour is exhausted and lactic acid accumulates.
Retard the leftover, not the levain. The 8 - 10 hrs peak at 67% Semi-Stiff Levain is a room-temperature event; once you have used your 200 g, park the remaining 20g of the 220g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 200g Levain (1:3:2 Semi-Stiff (67%))
- Never Scrap the Jar Clean: Leave a deliberate 37g remnant of starter in the vessel — this is the seed for the next 1:3:2 Semi-Stiff (67%) refresh, not waste.
- Top Up with 110g Flour and 73g Water: These two additions convert your remnant into exactly 220g 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.
Key Baker's Math Questions (Exact 200g Build: 33g : 100g : 67g)
Does the 200g figure include the jar remnants?
No. 200g is the usable levain you take out of the jar; the jar build is 220g so that 20g of culture always survives the transfer.
How much extra should I build so I never run out of culture?
Build 220g in total — 37g culture, 110g flour, 73g water — and the leftover 20g becomes the seed for the next feed.
How many grams of starter, flour and water make 200 grams at a 1:3:2 Semi-Stiff (67%) ratio?
33g starter + 100g flour + 67g water = 200 grams, split across 6 parts of 33.3g each.