1:3:3 Sourdough Starter Feeding Chart to Make 250g Levain (36g : 107g : 107g)
Balanced mid-ratio baker's math to build 250g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
There are exactly 7 parts in a 1:3:3 feed. At 250g that is 35.7g per part — 36g of it is the seed culture you already own, 107g is new flour and 107g is water. Expect a 8 - 10 hrs window to full dome at 75°F. The zero-discard version builds 270g (39g / 116g / 115g) so 20g always survives in the jar. Suits 8–10 hour overnight counter build (cool room).
- Exact 250g Build
- 36g : 107g : 107gStarter : Flour : Water (1:3:3)
- 250g + 20g Jar Reserve
- 39g : 116g : 115gBuilds 270g 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)
Scaling 1:3:3 Feeds Across 230g to 270g
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 |
|---|---|---|---|---|
| 270g 1:3:3 levain [Anchor] | 39g seed culture | 116g flour | 115g water | peak 8 - 10 hrs |
| 250g 1:3:3 levain Down 10g | 36g seed culture | 107g flour | 107g water | peak 8 - 10 hrs |
| 230g 1:3:3 levain Up 10g | 33g seed culture | 99g flour | 98g water | peak 8 - 10 hrs |
| 260g 1:3:3 levain Down 20g | 37g seed culture | 111g flour | 112g water | peak 8 - 10 hrs |
| 240g 1:3:3 levain Up 20g | 34g seed culture | 103g flour | 103g water | peak 8 - 10 hrs |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio × target weight ratios locked.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (250g 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 107g of flour in a 100% Liquid refresh may need longer than the label implies.
Flour choice shifts the timeline more than most bakers expect. At 1:3:3 with 107g of flour, a malted bread flour peaks faster and sweeter than an unmalted one, because the added amylase liberates more maltose per minute and the culture simply runs out of substrate sooner.
Zero-Discard Scraping Method for 250g Levain (1:3:3)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:3:3 feed stretches toward 8 - 10 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 270g Base (39g Seed): Feed your seed starter with 116g of flour and 115g of water at 100% Liquid.
- Watch for the Convex Dome (8 - 10 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (250 grams Out, 20g Back): Use 250 grams of the 270g build in your dough and restart the cycle with the 20g that is left.
Technical Q&A: 1:3:3 Sourdough Starter Feeding Chart to Make 25
How many grams of starter, flour and water make 250g at a 1:3:3 ratio?
36g starter + 107g flour + 107g water = 250g, split across 7 parts of 35.7g each.
What flour should I use for a 250g 1:3:3 levain?
A 12%+ protein bread flour for the 107g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
Can I still make 250g if I only have 125g of starter?
Feed 125g of seed with 107g flour and 107g water, then treat the resulting 339g of sourdough culture as your starter instead.