How to Build 300g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (50g Seed, 150g Flour, 100g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 300g of sweet, low-acidity starter for artisan bread or enriched dough.
The arithmetic of a 1:3:2 Semi-Stiff (67%) feeding is simple: 300g of culture divided by 6 parts gives 50.0g per part, so the seed is 50g, the fresh flour is 150g and the water is 100g. 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, feed 320g instead: 53g seed, 160g flour, 107g water — zero discard, permanently.
- Exact 300g Build
- 50g : 150g : 100gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 300g + 20g Jar Reserve
- 53g : 160g : 107gBuilds 320g 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
Reference Table: 1:3:2 Semi-Stiff (67%) Ratios at 300g and Its Neighbours
Zero-waste gram breakdown for 1:3:2 Semi-Stiff (67%) (67% Semi-Stiff Levain) centred on the 300g target, with the 320g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (3 Parts) | Water (2 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 280g 1:3:2 Semi-Stiff (67%) levain [Exact Build] | 47g seed culture | 140g flour | 93g water | peak 8 - 10 hrs |
| 300g 1:3:2 Semi-Stiff (67%) levain Slightly Leaner | 50g seed culture | 150g flour | 100g water | peak 8 - 10 hrs |
| 320g 1:3:2 Semi-Stiff (67%) levain Slightly Fuller | 53g seed culture | 160g flour | 107g water | peak 8 - 10 hrs |
| 290g 1:3:2 Semi-Stiff (67%) levain Much Leaner | 48g seed culture | 145g flour | 97g water | peak 8 - 10 hrs |
| 310g 1:3:2 Semi-Stiff (67%) levain Much Fuller | 52g seed culture | 155g flour | 103g water | peak 8 - 10 hrs |
Live Parameter Solver for How to Build 300g of 1:3:2 Semi-Stiff (67%
Dial in custom baker's percentages and export your adjusted 50g : 150g : 100g formula for bake day.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 300g Build
Because the 300g build holds only 50g of live culture, the 150g of flour and 100g 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.
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 300 g, park the remaining 20g of the 320g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 300g 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 53g Seed, 160g Flour, 107g 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 300g 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.
Cereal Chemistry & Bench Execution FAQs
Why does my 1:3:2 Semi-Stiff (67%) levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 150g of fresh flour against 50g of the old culture twice in a row at 78°F and the taint disappears.
How long can I keep the leftover starter in the fridge?
At 38°F (3°C) the 20g reserve rests indefinitely. Cold slows the culture without stopping it, and the 8 - 10 hrs peak simply arrives sooner once you refresh it.
What happens if I use 1:3:2 Semi-Stiff (67%) starter in a very wet dough?
The 67% Semi-Stiff Levain levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 150g of bread flour does.