Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 300g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 300g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
The arithmetic of a 1:10:10 refreshing is simple: 300g of starter divided by 21 parts gives 14.3g per part, so the seed is 14g, the fresh flour is 143g and the water is 143g. At 100% Liquid this 16-hour hot-climate / low-acidity artisan levain build ripens in 12 - 16 hrs. If you keep a 20g jar remainder, refresh 320g instead: 15g seed, 152g flour, 153g water — zero discard, permanently.
- Exact 300g Build
- 14g : 143g : 143gStarter : Flour : Water (1:10:10)
- 300g + 20g Jar Reserve
- 15g : 152g : 153gBuilds 320g 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 300g (100% Liquid)
Comparison of 1:10:10 builds either side of 300g, 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 280g ([Exact Build]) | 13g cultured seed | 133g sifted flour + 134g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 300g (Slightly Leaner) | 14g cultured seed | 143g sifted flour + 143g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 320g (Slightly Fuller) | 15g cultured seed | 152g sifted flour + 153g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 290g (Much Leaner) | 14g cultured seed | 138g sifted flour + 138g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 310g (Much Fuller) | 15g cultured seed | 148g sifted flour + 147g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
Live Parameter Solver for Overnight 1:10:10 Sourdough Starter Feedin
Dial in custom baker's percentages and export your adjusted 14g : 143g : 143g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:10:10 Feeds Maximize Oven Spring (300g Build)
Zero-waste feeding only works when the arithmetic is exact. The 300g build needs 143g of flour and 143g of water against 14g of seed; the 320g jar build needs 152g and 153g against 15g. Round to whole grams and the 20g reserve survives every cycle.
Shaping behaviour downstream is decided here: a levain built at 1:10:10 from 14g of seed and 143g of flour carries less residual acid than a 1:1:1 refresh, so the dough it is folded into keeps more elastic recoil through bulk and produces taller oven spring.
Zero-Discard Scraping Method for 300g Levain (1:10:10)
- Zero the Scale and Pre-weigh (15g / 152g / 153g): Set out three vessels and weigh each ingredient before you open the starter jar.
- Bloom the Seed (15g): Add the 15g of ripe seed to 153g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (152g): 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 300g at peak and return 20g to the fridge.
Cereal Chemistry & Bench Execution FAQs
What flour should I use for a 300g 1:10:10 sourdough culture?
A 12%+ protein bread flour for the 143g of flour gives a strong sourdough culture; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
Can I make 300g of levain with a stiff 50% starter?
A 1:10:10 refresh already produces 100% liquid levain. For a 50% final hydration you would instead use 143g flour and 143g water.
How much extra should I build so I never run out of starter?
Build 320g in total — 15g starter, 152g flour, 153g water — and the leftover 20g becomes the seed for the next refresh.