How to Build 400g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (67g Seed, 200g Flour, 133g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 400g of sweet, low-acidity starter for artisan bread or enriched dough.
A 400g 1:3:2 Semi-Stiff (67%) sourdough culture is 67g ripe starter plus 200g flour plus 133g water. Because a 1:3:2 Semi-Stiff (67%) ratio dilutes the previous batch's organic acid hard, this 67% Semi-Stiff Levain culture peaks bright and clean in 8 - 10 hrs rather than tasting of vinegar. For a zero-waste routine, build 420g (70g / 210g / 140g) and return 20g to the fridge. Use it for High-elasticity creamy crumb stiff sourdough culture build.
- Exact 400g Build
- 67g : 200g : 133gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 400g + 20g Jar Reserve
- 70g : 210g : 140gBuilds 420g 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
Scaling 1:3:2 Semi-Stiff (67%) Feeds Across 380g to 420g
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 66.7g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:3:2 Semi-Stiff (67%) @ 390g [Anchor] | starter 65g / flour 195g | water 130g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 420g Down 10g | starter 70g / flour 210g | water 140g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 400g Up 10g | starter 67g / flour 200g | water 133g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 380g Down 20g | starter 63g / flour 190g | water 127g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 410g Up 20g | starter 68g / flour 205g | water 137g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 67g : 200g : 133g baseline.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 400g Build
The acid dilution is asymmetric: dropping from a 1:1:1 feed to a 1:3:2 Semi-Stiff (67%) feed multiplies the flour and water by 3 and 2 while the seed stays fixed, so at 400 grams the 67g of inoculum is spread across a far larger medium. That is precisely why 67% Semi-Stiff Levain starters are prized for high-elasticity creamy crumb stiff levain build work.
If your culture is sluggish or smells sharply of vinegar, the ratio is usually not the culprit — the culture is. Two consecutive warm 1:3:2 Semi-Stiff (67%) refreshes, each feeding 200g of fresh flour against 67g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 400g Levain (1:3:2 Semi-Stiff (67%))
- Zero the Scale and Pre-weigh (70g / 210g / 140g): Set out three vessels and weigh each ingredient before you open the starter jar.
- Bloom the Seed (70g): Add the 70g of ripe seed to 140g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (210g): Incorporate half the flour, wait 20 minutes for hydration, then work in the remainder so no dry pockets survive.
- Ferment to a Dome (8 - 10 hrs): At 75°F the 1:3:2 Semi-Stiff (67%) culture should double and dome in 8 - 10 hrs; pull 400g at peak and return 20g to the fridge.
Common Scaling & Troubleshooting Questions (67g : 200g : 133g)
Does the 400g figure include the jar remnants?
No. 400g is the usable sourdough culture you take out of the jar; the jar build is 420g so that 20g of culture always survives the transfer.
Can I scale this 400g build up to 800g?
Double every number: 134g starter, 400g flour, 266g water. The ratio, and therefore the 8 - 10 hrs peak, is unchanged.
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 200g of bread flour does.