1:3:3 Sourdough Starter Feeding Chart to Make 30g Levain (4g : 13g : 13g)
Balanced mid-ratio baker's math to build 30g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
Want 30 grams of active levain and zero waste? Mix 4g of your existing culture with 13g flour and 13g water — a 1:3:3 ratio at 100% Liquid. Fed at 75°F the starter peaks in 8 - 10 hrs and smells sweet rather than sour. Scale up to 50g (7g seed, 21g flour, 22g water) and the extra 20g stays in the jar as tomorrow's seed. Ideal for 8–10 hour overnight counter build (cool room).
- Exact 30g Build
- 4g : 13g : 13gStarter : Flour : Water (1:3:3)
- 30g + 20g Jar Reserve
- 7g : 21g : 22gBuilds 50g 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 20g to 50g
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 |
|---|---|---|---|---|
| 1:3:3 @ 20g [Anchor] | starter 3g / flour 9g | water 8g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 50g Down 10g | starter 7g / flour 21g | water 22g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 30g Up 10g | starter 4g / flour 13g | water 13g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 20g Down 20g | starter 3g / flour 9g | water 8g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 40g Up 20g | starter 6g / flour 17g | water 17g | 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 4g : 13g : 13g formula for bake day.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (30g Levain Build)
Flour quality matters more than ratio labels at this size: 13g of fresh flour feeding 4g of seed at 100% Liquid determines how much maltose the amylase releases per hour, which in turn sets the 8 - 10 hrs ripening curve at 75°F.
Retard the leftover, not the levain. The 8 - 10 hrs peak at 100% Liquid is a room-temperature event; once you have used your 30 grams, park the remaining 20g of the 50g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 30g Levain (1:3:3)
- Divide 30g by 7 Parts (4.3g Each): A 1:3:3 ratio has 7 parts, so each part of your 30g target weighs 4.3g.
- Measure the 1 Seed Part (4g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 3 Flour Part (13g) and 3 Water Part (13g): 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 30g and keep the balance as tomorrow's seed.
Cereal Chemistry & Bench Execution FAQs
How much extra should I build so I never run out of starter?
Build 50g in total — 7g starter, 21g flour, 22g water — and the leftover 20g becomes the seed for the next feed.
Does the 30g figure include the jar remnants?
No. 30g is the usable levain you take out of the jar; the jar build is 50g so that 20g of culture always survives the transfer.
Why does my 1:3:3 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 13g of fresh flour against 4g of the old starter twice in a row at 78°F and the taint disappears.