How to Build 250g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (42g Seed, 125g Flour, 83g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 250g of sweet, low-acidity starter for artisan bread or enriched dough.
To make 250 g of active starter at a 1:3:2 Semi-Stiff (67%) ratio (1:3:2), weigh 42g of ripe seed, 125g of flour and 83g of water. That 67% Semi-Stiff Levain culture will be domed and sweet in 8 - 10 hrs at 75°F, which is exactly the timing you want for High-elasticity creamy crumb stiff levain build. Feed 270g — 45g / 135g / 90g — if you want to stop discarding permanently.
- Exact 250g Build
- 42g : 125g : 83gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 250g + 20g Jar Reserve
- 45g : 135g : 90gBuilds 270g 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
1:3:2 Semi-Stiff (67%) Sourdough Starter Feeding Chart Around a 250g Build
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 41.7g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:3:2 Semi-Stiff (67%) @ 230g [Target] | starter 38g / flour 115g | water 77g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 250g One Step Down | starter 42g / flour 125g | water 83g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 270g One Step Up | starter 45g / flour 135g | water 90g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 240g Two Steps Down | starter 40g / flour 120g | water 80g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 260g Two Steps Up | starter 43g / flour 130g | water 87g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio × target weight ratios locked.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 250g Build
A 1:3:2 Semi-Stiff (67%) refresh at 250g is really a statement about how much acid you want to inherit. At 1:3:2, the 41.7g-per-part arithmetic places 42g of already-acidified culture into 125g of virgin flour plus 83g of water, and that dilution ratio governs the final pH of your levain.
Flour choice shifts the timeline more than most bakers expect. At 1:3:2 Semi-Stiff (67%) with 125g 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 250g Levain (1:3:2 Semi-Stiff (67%))
- Feed at the Right Moment: For high-elasticity creamy crumb stiff levain build, begin the 1:3:2 Semi-Stiff (67%) feed 8 - 10 hrs before you plan to mix dough.
- Mix 45g Seed, 135g Flour, 90g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (8 - 10 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 250g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:3:2 Semi-Stiff (67%) seed.
Technical Q&A: How to Build 250g of 1:3:2 Semi-Stiff (67%) Sour
How many grams of starter, flour and water make 250 grams at a 1:3:2 Semi-Stiff (67%) ratio?
42g starter + 125g flour + 83g water = 250 grams, split across 6 parts of 41.7g each.
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.
How much extra should I build so I never run out of culture?
Build 270g in total — 45g culture, 135g flour, 90g water — and the leftover 20g becomes the seed for the next feed.