1:3:3 Sourdough Starter Feeding Chart to Make 100g Levain (14g : 43g : 43g)
Balanced mid-ratio baker's math to build 100g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
A 1:3:3 feed for 100g splits the jar into 7 equal units of 14.3g — 14g ripe seed, 43g fresh flour, 43g water. Those three weights total exactly 100g, and the culture reaches a full dome in 8 - 10 hrs at 75°F. Building 120g instead (17g / 51g / 52g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: 8–10 hour overnight counter build (cool room).
- Exact 100g Build
- 14g : 43g : 43gStarter : Flour : Water (1:3:3)
- 100g + 20g Jar Reserve
- 17g : 51g : 52gBuilds 120g total (0g discard waste)
- Estimated Peak Window
- 8 - 10 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%8–10 hour overnight counter build (cool room)
Zero-Discard 1:3:3 Starter Math at 100g (14g : 43g : 43g)
Every row recalculates the 1:3:3 ratio from scratch so the seed, flour and water columns stay internally consistent.
| Levain Yield to Build | Seed Culture (1 Part) | Added Flour (3 Parts) | Added Water (3 Parts) | Ripening Window at 75°F |
|---|---|---|---|---|
| 1:3:3 @ 90g [Target] | starter 13g / flour 39g | water 38g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 120g One Step Down | starter 17g / flour 51g | water 52g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 100g One Step Up | starter 14g / flour 43g | water 43g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 80g Two Steps Down | starter 11g / flour 34g | water 35g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 110g Two Steps Up | starter 16g / flour 47g | water 47g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
Live Parameter Solver for 1:3:3 Sourdough Starter Feeding Chart to M
Dial in custom baker's percentages and export your adjusted 14g : 43g : 43g formula for bake day.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (100g Levain Build)
Zero-waste feeding only works when the arithmetic is exact. The 100 grams build needs 43g of flour and 43g of water against 14g of seed; the 120g jar build needs 51g and 52g against 17g. Round to whole grams and the 20g reserve survives every cycle.
Scaling the feed scales the acid dilution too. A 100g 1:3:3 build and a 120g build do not carry the same proportion of the previous batch's acid, because the extra 51g of flour and 52g of water dilute the 17g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 100g Levain (1:3:3)
- Divide 100 grams by 7 Parts (14.3g Each): A 1:3:3 ratio has 7 parts, so each part of your 100 grams target weighs 14.3g.
- Measure the 1 Seed Part (14g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 3 Flour Part (43g) and 3 Water Part (43g): Add both, mix to a stiff paste, and cover the jar.
- Peak and Reserve (8 - 10 hrs): After 8 - 10 hrs at 75°F, portion out 100 grams and keep the balance as tomorrow's seed.
Cereal Chemistry & Bench Execution FAQs
How long does a 1:3:3 refreshing 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.
Why is my 1:3:3 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 43g of fresh flour, will strip the acid and restart the yeast.
Is a 1:3:3 ratio too acidic for a 100 grams levain?
No. At 1:3:3 the acid from the previous batch is diluted across 3 parts of flour and 3 parts of water, giving a 100% liquid levain that tastes clean and mild.