1:3:3 Sourdough Starter Feeding Chart to Make 75g Levain (11g : 32g : 32g)
Balanced mid-ratio baker's math to build 75g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
Want 75g of active levain and zero waste? Mix 11g of your existing culture with 32g flour and 32g water — a 1:3:3 ratio at 100% Liquid. Fed at 75°F the culture peaks in 8 - 10 hrs and smells sweet rather than sour. Scale up to 95g (14g seed, 41g flour, 40g water) and the extra 20g stays in the jar as tomorrow's seed. Ideal for 8–10 hour overnight counter build (cool room).
- Exact 75g Build
- 11g : 32g : 32gStarter : Flour : Water (1:3:3)
- 75g + 20g Jar Reserve
- 14g : 41g : 40gBuilds 95g 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)
1:3:3 Sourdough Starter Feeding Chart Around a 75g Build
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 |
|---|---|---|---|---|
| 95g 1:3:3 levain [Baseline] | 14g seed culture | 41g flour | 40g water | peak 8 - 10 hrs |
| 75g 1:3:3 levain Trimmed Read | 11g seed culture | 32g flour | 32g water | peak 8 - 10 hrs |
| 55g 1:3:3 levain Extended Read | 8g seed culture | 24g flour | 23g water | peak 8 - 10 hrs |
| 85g 1:3:3 levain Compact Read | 12g seed culture | 36g flour | 37g water | peak 8 - 10 hrs |
| 65g 1:3:3 levain Generous Read | 9g seed culture | 28g flour | 28g water | peak 8 - 10 hrs |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 11g : 32g : 32g baseline.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (75g Levain Build)
The acid dilution is asymmetric: dropping from a 1:1:1 feed to a 1:3:3 feed multiplies the flour and water by 3 and 3 while the seed stays fixed, so at 75g the 11g of inoculum is spread across a far larger medium. That is precisely why 100% Liquid starters are prized for 8–10 hour overnight counter build (cool room) work.
Watch the jar wall. A 75g build in a straight-sided container rises almost exactly in proportion to its weight because 100% Liquid levain traps little gas structure; mark the starting line with a rubber band and you can read the 8 - 10 hrs window without guessing.
Zero-Discard Scraping Method for 75g Levain (1:3:3)
- Reserve the 20g Jar Remainder (14g): Tip your starter jar and scrape every last gram into a clean vessel — roughly 14g — so nothing is discarded.
- Combine the 1:3:3 Feed (41g + 40g): Stir 41g of flour into 14g of seed, then add 40g of room-temperature water until no dry flour remains.
- Mark the 95g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 8 - 10 hrs at 75°F.
- Harvest 75 g and Return 20g: Pour 75 g of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Common Scaling & Troubleshooting Questions (11g : 32g : 32g)
Is a 1:3:3 ratio too acidic for a 75g levain?
No. At 1:3:3 the acid from the previous batch is diluted across 3 parts of flour and 3 parts of water, giving a 100% liquid levain that tastes clean and mild.
How much extra should I build so I never run out of starter?
Build 95g in total — 14g starter, 41g flour, 40g water — and the leftover 20g becomes the seed for the next feed.
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 32g of bread flour does.