1:3:3 Sourdough Starter Feeding Chart to Make 180g Levain (26g : 77g : 77g)
Balanced mid-ratio baker's math to build 180g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
Feed 1:3:3 and you get 26g seed starter, 77g flour and 77g water, adding up to the 180g you actually need. That 100% Liquid culture peaks in 8 - 10 hrs at 75°F. Add the 20g buffer and the numbers shift to 29g / 86g / 85g for a 200g jar. Perfect for 8–10 hour overnight counter build (cool room).
- Exact 180g Build
- 26g : 77g : 77gStarter : Flour : Water (1:3:3)
- 180g + 20g Jar Reserve
- 29g : 86g : 85gBuilds 200g 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)
1:3:3 Sourdough Starter Feeding Chart Around a 180g Build
Neighbourhood of 1:3:3 builds used to sanity-check a scaled recipe before committing flour to the mixer.
| Levain Yield | Culture (1) | Feed Flour (3) | Feed Water (3) | Estimated Peak Window |
|---|---|---|---|---|
| Levain build 170g ([Exact Build]) | 24g cultured seed | 73g sifted flour + 73g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 200g (Slightly Leaner) | 29g cultured seed | 86g sifted flour + 85g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 180g (Slightly Fuller) | 26g cultured seed | 77g sifted flour + 77g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 160g (Much Leaner) | 23g cultured seed | 69g sifted flour + 68g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
| Levain build 190g (Much Fuller) | 27g cultured seed | 81g sifted flour + 82g liquid | zero-waste reserve 20g | 8 - 10 hrs dome window |
Live Parameter Solver for 1:3:3 Sourdough Starter Feeding Chart to M
Dial in custom baker's percentages and export your adjusted 26g : 77g : 77g formula for bake day.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (180g Levain Build)
Temperature and ratio interact. The 1:3:3 figure of 1:3:3 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 77g of flour in a 100% Liquid feed may need longer than the label implies.
Readiness, not the clock, should end the feed. The 1:3:3 culture at 180 g should dome into a taut convex pillow and release gas in visible streaks when the jar is tilted; a levain that merely doubled and stayed flat has not finished fermenting and will underproof the dough.
Zero-Discard Scraping Method for 180g Levain (1:3:3)
- Zero the Scale and Pre-weigh (29g / 86g / 85g): Set out three vessels and weigh each ingredient before you open the culture jar.
- Bloom the Seed (29g): Add the 29g of ripe seed to 85g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (86g): Incorporate half the flour, wait 20 minutes for hydration, then work in the remainder so no dry pockets survive.
- Ferment to a Dome (8 - 10 hrs): At 75°F the 1:3:3 culture should double and dome in 8 - 10 hrs; pull 180g at peak and return 20g to the fridge.
Cereal Chemistry & Bench Execution FAQs
What happens if I use 1:3:3 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 77g of bread flour does.
How long can I keep the leftover starter 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.
How many grams of starter, flour and water make 180 g at a 1:3:3 ratio?
26g starter + 77g flour + 77g water = 180 g, split across 7 parts of 25.7g each.