1:3:3 Sourdough Starter Feeding Chart to Make 40g Levain (6g : 17g : 17g)
Balanced mid-ratio baker's math to build 40g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
A 1:3:3 feed for 40g splits the jar into 7 equal units of 5.7g — 6g ripe seed, 17g fresh flour, 17g water. Those three weights total exactly 40g, and the culture reaches a full dome in 8 - 10 hrs at 75°F. Building 60g instead (9g / 26g / 25g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: 8–10 hour overnight counter build (cool room).
- Exact 40g Build
- 6g : 17g : 17gStarter : Flour : Water (1:3:3)
- 40g + 20g Jar Reserve
- 9g : 26g : 25gBuilds 60g 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)
Zero-Discard 1:3:3 Starter Math at 40g (6g : 17g : 17g)
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 |
|---|---|---|---|---|
| 40g 1:3:3 levain [Baseline] | 6g seed culture | 17g flour | 17g water | peak 8 - 10 hrs |
| 30g 1:3:3 levain Trimmed Read | 4g seed culture | 13g flour | 13g water | peak 8 - 10 hrs |
| 50g 1:3:3 levain Extended Read | 7g seed culture | 21g flour | 22g water | peak 8 - 10 hrs |
| 20g 1:3:3 levain Compact Read | 3g seed culture | 9g flour | 8g water | peak 8 - 10 hrs |
| 60g 1:3:3 levain Generous Read | 9g seed culture | 26g flour | 25g water | peak 8 - 10 hrs |
Dynamic Stoichiometric Workbench (6g : 17g : 17g)
Test custom loaf weights or alternative fermentation schedules directly against the 9g : 26g : 25g benchmark above.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (40g Levain Build)
A 1:3:3 feed at 40g is really a statement about how much acid you want to inherit. At 1:3:3, the 5.7g-per-part arithmetic places 6g of already-acidified culture into 17g of virgin flour plus 17g of water, and that dilution ratio governs the final pH of your sourdough culture.
Readiness, not the clock, should end the feed. The 1:3:3 culture at 40g 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 40g Levain (1:3:3)
- Feed at the Right Moment: For 8–10 hour overnight counter build (cool room), begin the 1:3:3 refresh 8 - 10 hrs before you plan to mix dough.
- Mix 9g Seed, 26g Flour, 25g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (8 - 10 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 40g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:3:3 seed.
Key Baker's Math Questions (Exact 40g Build: 6g : 17g : 17g)
What flour should I use for a 40 grams 1:3:3 levain?
A 12%+ protein bread flour for the 17g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
Does the 40g figure include the jar remnants?
No. 40g is the usable levain you take out of the jar; the jar build is 60g 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 17g of fresh flour against 6g of the old starter twice in a row at 78°F and the taint disappears.