Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 120g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 120g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 120g 1:10:10 levain is 6g ripe starter plus 57g flour plus 57g water. Because a 1:10:10 ratio dilutes the previous batch's organic acid hard, this 100% Liquid culture peaks bright and clean in 12 - 16 hrs rather than tasting of vinegar. For a zero-waste routine, build 140g (7g / 67g / 66g) and return 20g to the fridge. Use it for 16-hour hot-climate / low-acidity artisan levain.
- Exact 120g Build
- 6g : 57g : 57gStarter : Flour : Water (1:10:10)
- 120g + 20g Jar Reserve
- 7g : 67g : 66gBuilds 140g 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
1:10:10 Sourdough Starter Feeding Chart Around a 120g Build
Peak ripening estimates assume a 75°F kitchen and 23°C room; colder kitchens need roughly 3.8% more time per degree.
| Build This Much | Seed (1 Part) | Flour (10 Parts) | Water (10 Parts) | Ripening Time |
|---|---|---|---|---|
| Levain build 120g ([Target]) | 6g cultured seed | 57g sifted flour + 57g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 110g (One Step Down) | 5g cultured seed | 52g sifted flour + 53g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 130g (One Step Up) | 6g cultured seed | 62g sifted flour + 62g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 100g (Two Steps Down) | 5g cultured seed | 48g sifted flour + 47g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 140g (Two Steps Up) | 7g cultured seed | 67g sifted flour + 66g 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 (120g Build)
Flour quality matters more than ratio labels at this size: 57g of fresh flour feeding 6g of seed at 100% Liquid determines how much maltose the amylase releases per hour, which in turn sets the 12 - 16 hrs ripening curve at 75°F.
Watch the jar wall. A 120g 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 12 - 16 hrs window without guessing.
Zero-Discard Scraping Method for 120g Levain (1:10:10)
- Never Scrap the Jar Clean: Leave a deliberate 7g remnant of starter in the vessel — this is the seed for the next 1:10:10 feed, not waste.
- Top Up with 67g Flour and 66g Water: These two additions convert your remnant into exactly 140g of 100% Liquid sourdough culture.
- Wait for the 12 - 16 hrs Peak: Confirm the dome and the escaping gas streaks before you need the sourdough culture.
- Return the Surviving 20g: Whatever sourdough culture 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 much extra should I build so I never run out of starter?
Build 140g in total — 7g starter, 67g flour, 66g water — and the leftover 20g becomes the seed for the next feed.
Is a 1:10:10 ratio too acidic for a 120g levain?
No. At 1:10:10 the acid from the previous batch is diluted across 10 parts of flour and 10 parts of water, giving a 100% liquid levain that tastes clean and mild.
Can I make 120 g of levain with a stiff 50% starter?
A 1:10:10 feed already produces 100% liquid levain. For a 50% final hydration you would instead use 57g flour and 57g water.