Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 200g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 200g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
There are exactly 21 parts in a 1:10:10 feed. At 200 grams that is 9.5g per part — 10g of it is the seed culture you already own, 95g is new flour and 95g is water. Expect a 12 - 16 hrs window to full dome at 75°F. The zero-discard version builds 220g (10g / 105g / 105g) so 20g always survives in the jar. Suits 16-hour hot-climate / low-acidity artisan levain.
- Exact 200g Build
- 10g : 95g : 95gStarter : Flour : Water (1:10:10)
- 200g + 20g Jar Reserve
- 10g : 105g : 105gBuilds 220g 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
Zero-Discard 1:10:10 Starter Math at 200g (10g : 95g : 95g)
Comparison of 1:10:10 builds either side of 200g, 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 200g ([Exact Build]) | 10g cultured seed | 95g sifted flour + 95g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 210g (Slightly Leaner) | 10g cultured seed | 100g sifted flour + 100g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 190g (Slightly Fuller) | 9g cultured seed | 90g sifted flour + 91g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 220g (Much Leaner) | 10g cultured seed | 105g sifted flour + 105g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 180g (Much Fuller) | 9g cultured seed | 86g sifted flour + 85g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
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 (200g Build)
A 1:10:10 feed at 200 grams is really a statement about how much acid you want to inherit. At 1:10:10, the 9.5g-per-part arithmetic places 10g of already-acidified culture into 95g of virgin flour plus 95g of water, and that dilution ratio governs the final pH of your levain.
Hydration discipline at 100% Liquid means the 95g of water should be room temperature, not hot. Water above 95°F can shock the lactobacilli and stall the 12 - 16 hrs peak, while water below 60°F pushes fermentation into a slow acidifying phase that flattens the eventual rise.
Zero-Discard Scraping Method for 200g Levain (1:10:10)
- Reserve the 20g Jar Remainder (10g): Tip your culture jar and scrape every last gram into a clean vessel — roughly 10g — so nothing is discarded.
- Combine the 1:10:10 Feed (105g + 105g): Stir 105g of flour into 10g of seed, then add 105g of room-temperature water until no dry flour remains.
- Mark the 220g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 12 - 16 hrs at 75°F.
- Harvest 200g and Return 20g: Pour 200g of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
How much extra should I build so I never run out of starter?
Build 220g in total — 10g starter, 105g flour, 105g water — and the leftover 20g becomes the seed for the next refresh.
Does the 200 g figure include the jar remnants?
No. 200 g is the usable levain you take out of the jar; the jar build is 220g so that 20g of culture always survives the transfer.
Why is my 1:10:10 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 95g of fresh flour, will strip the acid and restart the yeast.