1:3:3 Sourdough Starter Feeding Chart to Make 90g Levain (13g : 39g : 38g)
Balanced mid-ratio baker's math to build 90g of active levain (100% Liquid) for an 8 - 10 hrs ripening window.
A 1:3:3 feed for 90 g splits the jar into 7 equal units of 12.9g ā 13g ripe seed, 39g fresh flour, 38g water. Those three weights total exactly 90 g, and the culture reaches a full dome in 8 - 10 hrs at 75Ā°F. Building 110g instead (16g / 47g / 47g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: 8ā10 hour overnight counter build (cool room).
- Exact 90g Build
- 13g : 39g : 38gStarter : Flour : Water (1:3:3)
- 90g + 20g Jar Reserve
- 16g : 47g : 47gBuilds 110g total (0g discard waste)
- Estimated Peak Window
- 8 - 10 hrsAt 74Ā°Fā76Ā°F (23.5Ā°Cā24.5Ā°C)
- Levain Hydration
- 100%8ā10 hour overnight counter build (cool room)
Scaling 1:3:3 Feeds Across 70g to 110g
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 |
|---|---|---|---|---|
| 80g target ([Target]) | seed 11g | flour 34g | water 35g | ripe in 8 - 10 hrs |
| 110g target (One Step Down) | seed 16g | flour 47g | water 47g | ripe in 8 - 10 hrs |
| 90g target (One Step Up) | seed 13g | flour 39g | water 38g | ripe in 8 - 10 hrs |
| 70g target (Two Steps Down) | seed 10g | flour 30g | water 30g | ripe in 8 - 10 hrs |
| 100g target (Two Steps Up) | seed 14g | flour 43g | water 43g | ripe in 8 - 10 hrs |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio Ć target weight ratios locked.
Balancing Yeast Density & Acidity with a 1:3:3 Ratio (90g Levain Build)
Because the 90 grams build holds only 13g of live culture, the 39g of flour and 38g of water must supply everything the yeast needs to reach a 8 - 10 hrs peak. Underfeeding therefore produces a sour levain, while a correctly fed 1:3:3 jar domes within hours.
Timing your bake around the refresh is what makes a 1:3:3 build useful: count backwards from your target oven time by 8 - 10 hrs plus your bulk duration, and you arrive at the moment you should stir 39g of flour into 38g of water for 8ā10 hour overnight counter build (cool room).
Zero-Discard Scraping Method for 90g Levain (1:3:3)
- Zero the Scale and Pre-weigh (16g / 47g / 47g): Set out three vessels and weigh each ingredient before you open the culture jar.
- Bloom the Seed (16g): Add the 16g of ripe seed to 47g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (47g): Incorporate half the flour, wait 20 minutes for hydration, then work in the remainder so no dry pockets survive.
- Ferment to a Dome (8 - 10 hrs): At 75Ā°F the 1:3:3 culture should double and dome in 8 - 10 hrs; pull 90g at peak and return 20g to the fridge.
Technical Q&A: 1:3:3 Sourdough Starter Feeding Chart to Make 90
Does the 90 grams figure include the jar remnants?
No. 90 grams is the usable levain you take out of the jar; the jar build is 110g so that 20g of culture always survives the transfer.
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 39g of bread flour does.
Can I make 90g of sourdough culture with a stiff 50% starter?
A 1:3:3 feed already produces 100% liquid sourdough culture. For a 50% final hydration you would instead use 39g flour and 39g water.