1:3:3 Sourdough Starter Feeding Chart to Make 80g Levain (11g : 34g : 35g)
Balanced mid-ratio baker's math to build 80g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
The arithmetic of a 1:3:3 feeding is simple: 80 grams of starter divided by 7 parts gives 11.4g per part, so the seed is 11g, the fresh flour is 34g and the water is 35g. At 100% Liquid this 8–10 hour overnight counter build (cool room) build ripens in 8 - 10 hrs. If you keep a 20g jar remainder, feed 100g instead: 14g seed, 43g flour, 43g water — zero discard, permanently.
- Exact 80g Build
- 11g : 34g : 35gStarter : Flour : Water (1:3:3)
- 80g + 20g Jar Reserve
- 14g : 43g : 43gBuilds 100g 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)
Reference Table: 1:3:3 Ratios at 80g and Its Neighbours
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 |
|---|---|---|---|---|
| 1:3:3 @ 100g [Anchor] | starter 14g / flour 43g | water 43g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 80g Down 10g | starter 11g / flour 34g | water 35g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 60g Up 10g | starter 9g / flour 26g | water 25g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 90g Down 20g | starter 13g / flour 39g | water 38g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
| 1:3:3 @ 70g Up 20g | starter 10g / flour 30g | water 30g | hydration 100% Liquid | 8 - 10 hrs at 75°F |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 11g : 34g : 35g baseline.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (80g 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 80 grams 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.
Scaling the refresh scales the acid dilution too. A 80g 1:3:3 build and a 100g build do not carry the same proportion of the previous batch's acid, because the extra 43g of flour and 43g of water dilute the 14g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 80g Levain (1:3:3)
- Never Scrap the Jar Clean: Leave a deliberate 14g remnant of culture in the vessel — this is the seed for the next 1:3:3 feed, not waste.
- Top Up with 43g Flour and 43g Water: These two additions convert your remnant into exactly 100g 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.
Common Scaling & Troubleshooting Questions (11g : 34g : 35g)
Why does my 1:3:3 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 34g of fresh flour against 11g of the old starter twice in a row at 78°F and the taint disappears.
How many grams of starter, flour and water make 80g at a 1:3:3 ratio?
11g starter + 34g flour + 35g water = 80g, split across 7 parts of 11.4g each.
How many grams of starter, flour and water make 80g at a 1:3:3 ratio?
11g starter + 34g flour + 35g water = 80g, split across 7 parts of 11.4g each.