1:3:3 Sourdough Starter Feeding Chart to Make 400g Levain (57g : 171g : 172g)
Balanced mid-ratio baker's math to build 400g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
Two numbers decide your 1:3:3 feed: how much you want (400 g) and how much the jar will cling to (20g). The first splits into 57g seed, 171g flour and 172g water. The second pushes it to 60g, 180g and 180g. At 75°F the 100% Liquid culture is ready in 8 - 10 hrs — a clean fit for 8–10 hour overnight counter build (cool room).
- Exact 400g Build
- 57g : 171g : 172gStarter : Flour : Water (1:3:3)
- 400g + 20g Jar Reserve
- 60g : 180g : 180gBuilds 420g 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)
400g 1:3:3 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
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 |
|---|---|---|---|---|
| 390g 1:3:3 ([Baseline]) | seed 56g | fresh flour 167g | room-temp water 167g | peak 8 - 10 hrs at 75°F |
| 420g 1:3:3 (Trimmed Read) | seed 60g | fresh flour 180g | room-temp water 180g | peak 8 - 10 hrs at 75°F |
| 400g 1:3:3 (Extended Read) | seed 57g | fresh flour 171g | room-temp water 172g | peak 8 - 10 hrs at 75°F |
| 380g 1:3:3 (Compact Read) | seed 54g | fresh flour 163g | room-temp water 163g | peak 8 - 10 hrs at 75°F |
| 410g 1:3:3 (Generous Read) | seed 59g | fresh flour 176g | room-temp water 175g | peak 8 - 10 hrs at 75°F |
Interactive Starter Feeding Ratio × Target Weight Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (400g Levain Build)
The 1:3:3 ratio dilutes organic acid carried over from the previous batch by roughly 7:1 at 400g. Because 57g of that inoculum is only 57.1g per part, the residual lactic and acetic acid entering the new batch is proportionally smaller — which is why 100% Liquid cultures taste cleaner and rise faster.
The practical limit of a 1:3:3 feed is handling, not biology. At 100% Liquid the 172g of water against 171g of flour produces a thick paste that clings to a spoon; at 1:1:1 it is a pourable batter. Choose the ratio that suits how you actually stir, not the one that sounds most professional.
Zero-Discard Scraping Method for 400g Levain (1:3:3)
- Never Scrap the Jar Clean: Leave a deliberate 60g remnant of starter in the vessel — this is the seed for the next 1:3:3 feed, not waste.
- Top Up with 180g Flour and 180g Water: These two additions convert your remnant into exactly 420g 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.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
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.
Can I make 400g of sourdough culture with a stiff 50% starter?
A 1:3:3 feed already produces 100% liquid sourdough culture. For a 50% final hydration you would instead use 171g flour and 171g water.
Should the water be warm or cold for a 1:3:3 feed?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 8 - 10 hrs peak considerably.