1:3:3 Sourdough Starter Feeding Chart to Make 60g Levain (9g : 26g : 25g)
Balanced mid-ratio baker's math to build 60g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
To make 60g of active culture at a 1:3:3 ratio (1:3:3), weigh 9g of ripe seed, 26g of flour and 25g of water. That 100% Liquid culture will be domed and sweet in 8 - 10 hrs at 75°F, which is exactly the timing you want for 8–10 hour overnight counter build (cool room). Feed 80g — 11g / 34g / 35g — if you want to stop discarding permanently.
- Exact 60g Build
- 9g : 26g : 25gStarter : Flour : Water (1:3:3)
- 60g + 20g Jar Reserve
- 11g : 34g : 35gBuilds 80g 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)
Gram-by-Gram 1:3:3 Levain Breakdown for 60g (100% Liquid)
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 |
|---|---|---|---|---|
| 80g target ([Target]) | seed 11g | flour 34g | water 35g | ripe in 8 - 10 hrs |
| 60g target (One Step Down) | seed 9g | flour 26g | water 25g | ripe in 8 - 10 hrs |
| 40g target (One Step Up) | seed 6g | flour 17g | water 17g | ripe in 8 - 10 hrs |
| 70g target (Two Steps Down) | seed 10g | flour 30g | water 30g | ripe in 8 - 10 hrs |
| 50g target (Two Steps Up) | seed 7g | flour 21g | water 22g | ripe in 8 - 10 hrs |
Dynamic Stoichiometric Workbench (9g : 26g : 25g)
Test custom loaf weights or alternative fermentation schedules directly against the 11g : 34g : 35g benchmark above.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (60g Levain Build)
The 1:3:3 ratio dilutes organic acid carried over from the previous batch by roughly 7:1 at 60g. Because 9g of that inoculum is only 8.6g 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.
If your culture is sluggish or smells sharply of vinegar, the ratio is usually not the culprit — the culture is. Two consecutive warm 1:3:3 refreshes, each feeding 26g of fresh flour against 9g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 60g 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 11g Seed, 34g Flour, 35g 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 60 grams 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 60g Build: 9g : 26g : 25g)
What happens if I use 1:3:3 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 26g of bread flour does.
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.
What flour should I use for a 60g 1:3:3 levain?
A 12%+ protein bread flour for the 26g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.