How to Build 90g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (15g Seed, 45g Flour, 30g Water)
Low-hydration stiff levain math (67% Semi-Stiff Levain) to build 90g of sweet, low-acidity starter for artisan bread or enriched dough.
A 90g 1:3:2 Semi-Stiff (67%) levain is 15g ripe starter plus 45g flour plus 30g 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 110g (18g / 55g / 37g) and return 20g to the fridge. Use it for High-elasticity creamy crumb stiff levain build.
- Exact 90g Build
- 15g : 45g : 30gStarter : Flour : Water (1:3:2 Semi-Stiff (67%))
- 90g + 20g Jar Reserve
- 18g : 55g : 37gBuilds 110g 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 90g Build
Weights derived from the 6-part 1:3:2 Semi-Stiff (67%) division, where one part equals 15.0g.
| How Much to Make | Starter (1 Part) | Flour (3 Parts) | Water (2 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 1:3:2 Semi-Stiff (67%) @ 80g [Your Target] | starter 13g / flour 40g | water 27g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 110g Leaner Read | starter 18g / flour 55g | water 37g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 90g Fuller Read | starter 15g / flour 45g | water 30g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 70g Micro Scale | starter 12g / flour 35g | water 23g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
| 1:3:2 Semi-Stiff (67%) @ 100g Large Scale | starter 17g / flour 50g | water 33g | hydration 67% Semi-Stiff Levain | 8 - 10 hrs at 75°F |
Real-Time Dough & Starter Scaling Sandbox
Scale this 1:3:2 Semi-Stiff (67%) (1 3 2 stiff) specification up or down on your digital scale with zero hydration drift.
How 1:3:2 Semi-Stiff (67%) Hydration Shifts Lactic-to-Acetic Fermentation in a 90g Build
Zero-waste feeding only works when the arithmetic is exact. The 90g build needs 45g of flour and 30g of water against 15g of seed; the 110g jar build needs 55g and 37g against 18g. Round to whole grams and the 20g reserve survives every cycle.
Shaping behaviour downstream is decided here: a levain built at 1:3:2 Semi-Stiff (67%) from 15g of seed and 45g of flour carries less residual acid than a 1:1:1 feed, so the dough it is folded into keeps more elastic recoil through bulk and produces taller oven spring.
Zero-Discard Scraping Method for 90g Levain (1:3:2 Semi-Stiff (67%))
- Never Scrap the Jar Clean: Leave a deliberate 18g remnant of starter in the vessel — this is the seed for the next 1:3:2 Semi-Stiff (67%) feed, not waste.
- Top Up with 55g Flour and 37g Water: These two additions convert your remnant into exactly 110g of 67% Semi-Stiff Levain sourdough culture.
- Wait for the 8 - 10 hrs Peak: Confirm the dome and the escaping gas streaks before you need the sourdough culture.
- Return the Surviving 20g: Whatever sourdough culture is left after your bake goes straight back into the jar and the refrigerator, and the cycle repeats without a single discarded gram.
Diagnostic Answers: 1:3:2 Semi-Stiff (67%) (1 3 2 stiff) Sourdou
Should the water be warm or cold for a 1:3:2 Semi-Stiff (67%) feed?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 8 - 10 hrs peak considerably.
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 45g of bread flour does.
Is a 1:3:2 Semi-Stiff (67%) ratio too acidic for a 90g levain?
No. At 1:3:2 Semi-Stiff (67%) the acid from the previous batch is diluted across 3 parts of flour and 2 parts of water, giving a 67% semi-stiff levain levain that tastes clean and mild.