How to Build 50g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (8g Seed, 25g Flour, 17g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 50g of sweet, low-acidity starter for artisan bread or enriched dough.
To make 50g of active starter at a 1:3:2 Semi-Stiff (67%) ratio (1:3:2), weigh 8g of ripe seed, 25g of flour and 17g 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 70g — 12g / 35g / 23g — if you want to stop discarding permanently.
- Exact 50g Build
- 8g : 25g : 17gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 50g + 20g Jar Reserve
- 12g : 35g : 23gBuilds 70g 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 30g to 70g
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 8.3g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:3:2 Semi-Stiff (67%) @ 50g [Anchor] | starter 8g / flour 25g | water 17g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 60g Down 10g | starter 10g / flour 30g | water 20g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 40g Up 10g | starter 7g / flour 20g | water 13g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 70g Down 20g | starter 12g / flour 35g | water 23g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 30g Up 20g | starter 5g / flour 15g | water 10g | 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 50g Build
Temperature and ratio interact. The 1:3:2 Semi-Stiff (67%) figure of 1:3:2 does not mean the same thing in a 68°F kitchen as in an 82°F one: with the 8 - 10 hrs window quoted at 75°F, a cooler room stretches it by roughly 3.8% per degree, so 25g of flour in a 67% Semi-Stiff Levain refresh may need longer than the label implies.
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 25g of fresh flour against 8g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 50g Levain (1:3:2 Semi-Stiff (67%))
- Never Scrap the Jar Clean: Leave a deliberate 12g remnant of culture in the vessel — this is the seed for the next 1:3:2 Semi-Stiff (67%) feed, not waste.
- Top Up with 35g Flour and 23g Water: These two additions convert your remnant into exactly 70g 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.
Technical Q&A: How to Build 50g of 1:3:2 Semi-Stiff (67%) Sourd
Can I still make 50g if I only have 25g of starter?
Feed 25g of seed with 25g flour and 17g water, then treat the resulting 67g of sourdough culture as your starter instead.
Should the water be warm or cold for a 1:3:2 Semi-Stiff (67%) refresh?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 8 - 10 hrs peak considerably.
Does the 50g figure include the jar remnants?
No. 50g is the usable sourdough culture you take out of the jar; the jar build is 70g so that 20g of culture always survives the transfer.