1:3:3 Sourdough Starter Feeding Chart to Make 150g Levain (21g : 64g : 65g)
Balanced mid-ratio baker's math to build 150g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
A 150g 1:3:3 sourdough culture is 21g ripe starter plus 64g flour plus 65g water. Because a 1:3:3 ratio dilutes the previous batch's organic acid hard, this 100% Liquid culture peaks bright and clean in 8 - 10 hrs rather than tasting of vinegar. For a zero-waste routine, build 170g (24g / 73g / 73g) and return 20g to the fridge. Use it for 8–10 hour overnight counter build (cool room).
- Exact 150g Build
- 21g : 64g : 65gStarter : Flour : Water (1:3:3)
- 150g + 20g Jar Reserve
- 24g : 73g : 73gBuilds 170g 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)
Gram-by-Gram 1:3:3 Levain Breakdown for 150g (100% Liquid)
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 |
|---|---|---|---|---|
| 150g 1:3:3 ([Exact Build]) | seed 21g | fresh flour 64g | room-temp water 65g | peak 8 - 10 hrs at 75°F |
| 140g 1:3:3 (Slightly Leaner) | seed 20g | fresh flour 60g | room-temp water 60g | peak 8 - 10 hrs at 75°F |
| 160g 1:3:3 (Slightly Fuller) | seed 23g | fresh flour 69g | room-temp water 68g | peak 8 - 10 hrs at 75°F |
| 130g 1:3:3 (Much Leaner) | seed 19g | fresh flour 56g | room-temp water 55g | peak 8 - 10 hrs at 75°F |
| 170g 1:3:3 (Much Fuller) | seed 24g | fresh flour 73g | room-temp water 73g | peak 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 21g : 64g : 65g baseline.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (150g Levain Build)
Each gram of the 64g flour portion in a 1:3:3 feed absorbs roughly half its weight in water once fully hydrated, so the 65g water portion at 100% Liquid sits exactly where the flour becomes a pourable paste rather than a shaggy mass — the consistency you want in a 150g levain.
Hydration discipline at 100% Liquid means the 65g of water should be room temperature, not hot. Water above 95°F can shock the lactobacilli and stall the 8 - 10 hrs peak, while water below 60°F pushes fermentation into a slow acidifying phase that flattens the eventual rise.
Zero-Discard Scraping Method for 150g Levain (1:3:3)
- Never Scrap the Jar Clean: Leave a deliberate 24g remnant of culture in the vessel — this is the seed for the next 1:3:3 feed, not waste.
- Top Up with 73g Flour and 73g Water: These two additions convert your remnant into exactly 170g of 100% Liquid 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 (21g : 64g : 65g)
Can I still make 150g if I only have 75g of starter?
Feed 75g of seed with 64g flour and 65g water, then treat the resulting 204g of sourdough culture as your starter instead.
Can I scale this 150g build up to 300g?
Double every number: 42g starter, 128g flour, 130g water. The ratio, and therefore the 8 - 10 hrs peak, is unchanged.
How long does a 1:3:3 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.