Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 100g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 100g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Want 100g of active levain and zero waste? Mix 5g of your existing culture with 48g flour and 47g water — a 1:10:10 ratio at 100% Liquid. Fed at 75°F the culture peaks in 12 - 16 hrs and smells sweet rather than sour. Scale up to 120g (6g seed, 57g flour, 57g water) and the extra 20g stays in the jar as tomorrow's seed. Ideal for 16-hour hot-climate / low-acidity artisan levain.
- Exact 100g Build
- 5g : 48g : 47gStarter : Flour : Water (1:10:10)
- 100g + 20g Jar Reserve
- 6g : 57g : 57gBuilds 120g total (0g discard waste)
- Estimated Peak Window
- 12 - 16 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%16-hour hot-climate / low-acidity artisan levain
Gram-by-Gram 1:10:10 Levain Breakdown for 100g (100% Liquid)
Comparison of 1:10:10 builds either side of 100g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (10) | Liquid (10) | Time to Full Dome |
|---|---|---|---|---|
| Levain build 100g ([Anchor]) | 5g cultured seed | 48g sifted flour + 47g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 90g (Down 10g) | 4g cultured seed | 43g sifted flour + 43g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 110g (Up 10g) | 5g cultured seed | 52g sifted flour + 53g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 80g (Down 20g) | 4g cultured seed | 38g sifted flour + 38g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 120g (Up 20g) | 6g cultured seed | 57g sifted flour + 57g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
Real-Time Dough & Starter Scaling Sandbox
Scale this Overnight 1:10:10 (1 10 10) Sourdoug specification up or down on your digital scale with zero hydration drift.
De-Acidifying Your Culture: Why High-Ratio 1:10:10 Feeds Maximize Oven Spring (100g Build)
A 1:10:10 feed at 100g is really a statement about how much acid you want to inherit. At 1:10:10, the 4.8g-per-part arithmetic places 5g of already-acidified culture into 48g of virgin flour plus 47g of water, and that dilution ratio governs the final pH of your levain.
Flour choice shifts the timeline more than most bakers expect. At 1:10:10 with 48g of flour, a malted bread flour peaks faster and sweeter than an unmalted one, because the added amylase liberates more maltose per minute and the culture simply runs out of substrate sooner.
Zero-Discard Scraping Method for 100g Levain (1:10:10)
- Never Scrap the Jar Clean: Leave a deliberate 6g remnant of starter in the vessel — this is the seed for the next 1:10:10 feed, not waste.
- Top Up with 57g Flour and 57g Water: These two additions convert your remnant into exactly 120g of 100% Liquid levain.
- Wait for the 12 - 16 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.
Diagnostic Answers: Overnight 1:10:10 (1 10 10) Sourdough Starte
How long can I keep the leftover starter in the fridge?
At 38°F (3°C) the 20g reserve rests indefinitely. Cold slows the culture without stopping it, and the 12 - 16 hrs peak simply arrives sooner once you feed it.
Can I still make 100 grams if I only have 50g of starter?
Feed 50g of seed with 48g flour and 47g water, then treat the resulting 145g of levain as your starter instead.
Can I scale this 100g build up to 200g?
Double every number: 10g culture, 96g flour, 94g water. The ratio, and therefore the 12 - 16 hrs peak, is unchanged.