How to Build 30g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (5g Seed, 15g Flour, 10g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 30g of sweet, low-acidity starter for artisan bread or enriched dough.
Feed 1:3:2 Semi-Stiff (67%) and you get 5g seed starter, 15g flour and 10g water, adding up to the 30g 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 8g / 25g / 17g for a 50g jar. Perfect for High-elasticity creamy crumb stiff sourdough culture build.
- Exact 30g Build
- 5g : 15g : 10gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 30g + 20g Jar Reserve
- 8g : 25g : 17gBuilds 50g 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 30g Build
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 5.0g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 50g 1:3:2 Semi-Stiff (67%) levain [Baseline] | 8g seed culture | 25g flour | 17g water | peak 8 - 10 hrs |
| 30g 1:3:2 Semi-Stiff (67%) levain Trimmed Read | 5g seed culture | 15g flour | 10g water | peak 8 - 10 hrs |
| 20g 1:3:2 Semi-Stiff (67%) levain Extended Read | 3g seed culture | 10g flour | 7g water | peak 8 - 10 hrs |
| 40g 1:3:2 Semi-Stiff (67%) levain Compact Read | 7g seed culture | 20g flour | 13g water | peak 8 - 10 hrs |
| 20g 1:3:2 Semi-Stiff (67%) levain Generous Read | 3g seed culture | 10g flour | 7g water | peak 8 - 10 hrs |
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 30g Build
Monod growth kinetics explain the 8 - 10 hrs window: the 1:3:2 Semi-Stiff (67%) feed drops the seed fraction to 5.0g per 6 parts, so fermentable sugar concentration sits just above the half-saturation constant for 5g of inoculum. Yeast divides fastest while sugar is plentiful, then slows as the 15g of new flour is exhausted and lactic acid accumulates.
The practical limit of a 1:3:2 Semi-Stiff (67%) feed is handling, not biology. At 67% Semi-Stiff Levain the 10g of water against 15g 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 30g Levain (1:3:2 Semi-Stiff (67%))
- Reserve the 20g Jar Remainder (8g): Tip your starter jar and scrape every last gram into a clean vessel — roughly 8g — so nothing is discarded.
- Combine the 1:3:2 Semi-Stiff (67%) Feed (25g + 17g): Stir 25g of flour into 8g of seed, then add 17g of room-temperature water until no dry flour remains.
- Mark the 50g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 8 - 10 hrs at 75°F.
- Harvest 30 grams and Return 20g: Pour 30 grams of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Technical Q&A: How to Build 30g of 1:3:2 Semi-Stiff (67%) Sourd
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.
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 15g of bread flour does.
Can I scale this 30 g build up to 60g?
Double every number: 10g starter, 30 g flour, 20g water. The ratio, and therefore the 8 - 10 hrs peak, is unchanged.