Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 250g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 250g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
To make 250g of active starter at a 1:10:10 ratio (1:10:10), weigh 12g of ripe seed, 119g of flour and 119g of water. That 100% Liquid culture will be domed and sweet in 12 - 16 hrs at 75°F, which is exactly the timing you want for 16-hour hot-climate / low-acidity artisan levain. Feed 270g — 13g / 129g / 128g — if you want to stop discarding permanently.
- Exact 250g Build
- 12g : 119g : 119gStarter : Flour : Water (1:10:10)
- 250g + 20g Jar Reserve
- 13g : 129g : 128gBuilds 270g 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
250g 1:10:10 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
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 |
|---|---|---|---|---|
| 1:10:10 @ 230g [Anchor] | starter 11g / flour 110g | water 109g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 250g Down 10g | starter 12g / flour 119g | water 119g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 270g Up 10g | starter 13g / flour 129g | water 128g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 240g Down 20g | starter 11g / flour 114g | water 115g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 260g Up 20g | starter 12g / flour 124g | water 124g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
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 (250g Build)
The 1:10:10 ratio dilutes organic acid carried over from the previous batch by roughly 21:1 at 250g. Because 12g of that inoculum is only 11.9g 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.
Shaping behaviour downstream is decided here: a levain built at 1:10:10 from 12g of seed and 119g of flour carries less residual acid than a 1:1:1 feed, so the dough it is folded into keeps more elastic recoil through bulk and produces taller oven spring.
Zero-Discard Scraping Method for 250g Levain (1:10:10)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:10:10 feed stretches toward 12 - 16 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 270g Base (13g Seed): Feed your seed starter with 129g of flour and 128g of water at 100% Liquid.
- Watch for the Convex Dome (12 - 16 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (250 grams Out, 20g Back): Use 250 grams of the 270g build in your dough and restart the cycle with the 20g that is left.
Diagnostic Answers: Overnight 1:10:10 (1 10 10) Sourdough Starte
Why does my 1:10:10 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 119g of fresh flour against 12g of the old starter twice in a row at 78°F and the taint disappears.
Does the 250g figure include the jar remnants?
No. 250g is the usable sourdough culture you take out of the jar; the jar build is 270g so that 20g of culture always survives the transfer.
Is a 1:10:10 ratio too acidic for a 250 g 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.