1:3:3 Sourdough Starter Feeding Chart to Make 50g Levain (7g : 21g : 22g)
Balanced mid-ratio baker's math to build 50g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
A 1:3:3 feed for 50g splits the jar into 7 equal units of 7.1g — 7g ripe seed, 21g fresh flour, 22g water. Those three weights total exactly 50g, and the culture reaches a full dome in 8 - 10 hrs at 75°F. Building 70g instead (10g / 30g / 30g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: 8–10 hour overnight counter build (cool room).
- Exact 50g Build
- 7g : 21g : 22gStarter : Flour : Water (1:3:3)
- 50g + 20g Jar Reserve
- 10g : 30g : 30gBuilds 70g 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)
50g 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 |
|---|---|---|---|---|
| 30g 1:3:3 levain [Your Target] | 4g seed culture | 13g flour | 13g water | peak 8 - 10 hrs |
| 50g 1:3:3 levain Leaner Read | 7g seed culture | 21g flour | 22g water | peak 8 - 10 hrs |
| 70g 1:3:3 levain Fuller Read | 10g seed culture | 30g flour | 30g water | peak 8 - 10 hrs |
| 40g 1:3:3 levain Micro Scale | 6g seed culture | 17g flour | 17g water | peak 8 - 10 hrs |
| 60g 1:3:3 levain Large Scale | 9g seed culture | 26g flour | 25g water | peak 8 - 10 hrs |
Live Parameter Solver for 1:3:3 Sourdough Starter Feeding Chart to M
Dial in custom baker's percentages and export your adjusted 7g : 21g : 22g formula for bake day.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (50g Levain Build)
The 1:3:3 ratio dilutes organic acid carried over from the previous batch by roughly 7:1 at 50g. Because 7g of that inoculum is only 7.1g 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 refresh is handling, not biology. At 100% Liquid the 22g of water against 21g 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 50g Levain (1:3:3)
- Feed at the Right Moment: For 8–10 hour overnight counter build (cool room), begin the 1:3:3 feed 8 - 10 hrs before you plan to mix dough.
- Mix 10g Seed, 30g Flour, 30g 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 50 g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:3:3 seed.
Cereal Chemistry & Bench Execution FAQs
Why is my 1:3:3 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 21g of fresh flour, will strip the acid and restart the yeast.
How many grams of culture, flour and water make 50g at a 1:3:3 ratio?
7g culture + 21g flour + 22g water = 50g, split across 7 parts of 7.1g each.
Can I scale this 50g build up to 100g?
Double every number: 14g starter, 42g flour, 44g water. The ratio, and therefore the 8 - 10 hrs peak, is unchanged.