Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 150g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 150g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
There are exactly 21 parts in a 1:10:10 feed. At 150g that is 7.1g per part — 7g of it is the seed culture you already own, 71g is new flour and 72g is water. Expect a 12 - 16 hrs window to full dome at 75°F. The zero-discard version builds 170g (8g / 81g / 81g) so 20g always survives in the jar. Suits 16-hour hot-climate / low-acidity artisan levain.
- Exact 150g Build
- 7g : 71g : 72gStarter : Flour : Water (1:10:10)
- 150g + 20g Jar Reserve
- 8g : 81g : 81gBuilds 170g 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
Reference Table: 1:10:10 Ratios at 150g and Its Neighbours
Comparison of 1:10:10 builds either side of 150g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (10) | Liquid (10) | Time to Full Dome |
|---|---|---|---|---|
| 150g 1:10:10 levain [Your Target] | 7g seed culture | 71g flour | 72g water | peak 12 - 16 hrs |
| 160g 1:10:10 levain Leaner Read | 8g seed culture | 76g flour | 76g water | peak 12 - 16 hrs |
| 140g 1:10:10 levain Fuller Read | 7g seed culture | 67g flour | 66g water | peak 12 - 16 hrs |
| 170g 1:10:10 levain Micro Scale | 8g seed culture | 81g flour | 81g water | peak 12 - 16 hrs |
| 130g 1:10:10 levain Large Scale | 6g seed culture | 62g flour | 62g water | peak 12 - 16 hrs |
Interactive Starter Feeding Ratio × Target Weight Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
De-Acidifying Your Culture: Why High-Ratio 1:10:10 Feeds Maximize Oven Spring (150g Build)
The 1:10:10 ratio dilutes organic acid carried over from the previous batch by roughly 21:1 at 150g. Because 7g of that inoculum is only 7.1g per part, the residual lactic and acetic acid entering the new batch is proportionally smaller — which is why 100% Liquid cultures taste cleaner and rise faster.
Scaling the feed scales the acid dilution too. A 150 g 1:10:10 build and a 170g build do not carry the same proportion of the previous batch's acid, because the extra 81g of flour and 81g of water dilute the 8g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 150g Levain (1:10:10)
- Zero the Scale and Pre-weigh (8g / 81g / 81g): Set out three vessels and weigh each ingredient before you open the culture jar.
- Bloom the Seed (8g): Add the 8g of ripe seed to 81g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (81g): Incorporate half the flour, wait 20 minutes for hydration, then work in the remainder so no dry pockets survive.
- Ferment to a Dome (12 - 16 hrs): At 75°F the 1:10:10 culture should double and dome in 12 - 16 hrs; pull 150g at peak and return 20g to the fridge.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
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.
How long does a 1:10:10 feeding take to peak?
At 75°F (24°C) the culture domes in 12 - 16 hrs; a cooler room adds roughly 3.8% for every degree below that.
Is a 1:10:10 ratio too acidic for a 150g 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.