How to Build 75g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (13g Seed, 38g Flour, 24g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 75g of sweet, low-acidity starter for artisan bread or enriched dough.
Feed 1:3:2 Semi-Stiff (67%) and you get 13g seed starter, 38g flour and 24g water, adding up to the 75 g 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 16g / 48g / 31g for a 95g jar. Perfect for High-elasticity creamy crumb stiff levain build.
- Exact 75g Build
- 13g : 38g : 24gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 75g + 20g Jar Reserve
- 16g : 48g : 31gBuilds 95g 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
75g 1:3:2 Semi-Stiff (67%) Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 12.5g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:3:2 Semi-Stiff (67%) @ 95g [Target] | starter 16g / flour 48g | water 31g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 75g One Step Down | starter 13g / flour 38g | water 24g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 55g One Step Up | starter 9g / flour 28g | water 18g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 85g Two Steps Down | starter 14g / flour 43g | water 28g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 65g Two Steps Up | starter 11g / flour 33g | water 21g | 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 13g : 38g : 24g baseline.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 75g Build
The 1:3:2 Semi-Stiff (67%) ratio dilutes organic acid carried over from the previous batch by roughly 6:1 at 75g. Because 13g of that inoculum is only 12.5g per part, the residual lactic and acetic acid entering the new batch is proportionally smaller — which is why 67% Semi-Stiff Levain cultures taste cleaner and rise faster.
Timing your bake around the feed is what makes a 1:3:2 Semi-Stiff (67%) build useful: count backwards from your target oven time by 8 - 10 hrs plus your bulk duration, and you arrive at the moment you should stir 38g of flour into 24g of water for high-elasticity creamy crumb stiff levain build.
Zero-Discard Scraping Method for 75g Levain (1:3:2 Semi-Stiff (67%))
- Never Scrap the Jar Clean: Leave a deliberate 16g 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 48g Flour and 31g Water: These two additions convert your remnant into exactly 95g 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.
Common Scaling & Troubleshooting Questions (13g : 38g : 24g)
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 38g of bread flour does.
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 38g of fresh flour, will strip the acid and restart the yeast.
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.