How to Build 60g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (10g Seed, 30g Flour, 20g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 60g of sweet, low-acidity starter for artisan bread or enriched dough.
There are exactly 6 parts in a 1:3:2 Semi-Stiff (67%) feed. At 60g that is 10.0g per part — 10g of it is the seed culture you already own, 30g is new flour and 20g is water. Expect a 8 - 10 hrs window to full dome at 75°F. The zero-discard version builds 80g (13g / 40g / 27g) so 20g always survives in the jar. Suits High-elasticity creamy crumb stiff levain build.
- Exact 60g Build
- 10g : 30g : 20gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 60g + 20g Jar Reserve
- 13g : 40g : 27gBuilds 80g 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
Zero-Discard 1:3:2 Semi-Stiff (67%) Starter Math at 60g (10g : 30g : 20g)
Zero-waste gram breakdown for 1:3:2 Semi-Stiff (67%) (67% Semi-Stiff Levain) centred on the 60g target, with the 80g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (3 Parts) | Water (2 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 1:3:2 Semi-Stiff (67%) @ 60g [Target] | starter 10g / flour 30g | water 20g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 50g One Step Down | starter 8g / flour 25g | water 17g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 70g One Step Up | starter 12g / flour 35g | water 23g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 40g Two Steps Down | starter 7g / flour 20g | water 13g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 80g Two Steps Up | starter 13g / flour 40g | water 27g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
Dynamic Stoichiometric Workbench (10g : 30g : 20g)
Test custom loaf weights or alternative fermentation schedules directly against the 13g : 40g : 27g benchmark above.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 60g 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 30g of flour in a 67% Semi-Stiff Levain refresh may need longer than the label implies.
Watch the jar wall. A 60 g build in a straight-sided container rises almost exactly in proportion to its weight because 67% Semi-Stiff Levain levain traps little gas structure; mark the starting line with a rubber band and you can read the 8 - 10 hrs window without guessing.
Zero-Discard Scraping Method for 60g Levain (1:3:2 Semi-Stiff (67%))
- Feed at the Right Moment: For high-elasticity creamy crumb stiff sourdough culture build, begin the 1:3:2 Semi-Stiff (67%) feed 8 - 10 hrs before you plan to mix dough.
- Mix 13g Seed, 40g Flour, 27g 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 60g and Keep 20g: The sourdough culture goes into your dough at full stretch; the reserve becomes the next cycle's 1:3:2 Semi-Stiff (67%) seed.
Key Baker's Math Questions (Exact 60g Build: 10g : 30g : 20g)
Why is my 1:3:2 Semi-Stiff (67%) starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 30g of fresh flour, will strip the acid and restart the yeast.
How long can I keep the leftover culture 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 feed it.
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.