Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 30g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 30g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
To make 30 g of active starter at a 1:10:10 ratio (1:10:10), weigh 1g of ripe seed, 14g of flour and 15g 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 50g — 2g / 24g / 24g — if you want to stop discarding permanently.
- Exact 30g Build
- 1g : 14g : 15gStarter : Flour : Water (1:10:10)
- 30g + 20g Jar Reserve
- 2g : 24g : 24gBuilds 50g 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
30g 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 |
|---|---|---|---|---|
| 30g target ([Exact Build]) | seed 1g | flour 14g | water 15g | ripe in 12 - 16 hrs |
| 20g target (Slightly Leaner) | seed 1g | flour 10g | water 9g | ripe in 12 - 16 hrs |
| 40g target (Slightly Fuller) | seed 2g | flour 19g | water 19g | ripe in 12 - 16 hrs |
| 20g target (Much Leaner) | seed 1g | flour 10g | water 9g | ripe in 12 - 16 hrs |
| 50g target (Much Fuller) | seed 2g | flour 24g | water 24g | ripe in 12 - 16 hrs |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio × target weight ratios locked.
De-Acidifying Your Culture: Why High-Ratio 1:10:10 Feeds Maximize Oven Spring (30g Build)
Zero-waste feeding only works when the arithmetic is exact. The 30g build needs 14g of flour and 15g of water against 1g of seed; the 50g jar build needs 24g and 24g against 2g. Round to whole grams and the 20g reserve survives every cycle.
Flour choice shifts the timeline more than most bakers expect. At 1:10:10 with 14g of flour, a malted bread flour peaks faster and sweeter than an unmalted one, because the added amylase liberates more maltose per minute and the culture simply runs out of substrate sooner.
Zero-Discard Scraping Method for 30g Levain (1:10:10)
- Divide 30g by 21 Parts (1.4g Each): A 1:10:10 ratio has 21 parts, so each part of your 30g target weighs 1.4g.
- Measure the 1 Seed Part (1g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 10 Flour Part (14g) and 10 Water Part (15g): Add both, mix to a stiff paste, and cover the jar.
- Peak and Reserve (12 - 16 hrs): After 12 - 16 hrs at 75°F, portion out 30g and keep the balance as tomorrow's seed.
Technical Q&A: Overnight 1:10:10 Sourdough Starter Feeding Rati
Should the water be warm or cold for a 1:10:10 feed?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 12 - 16 hrs peak considerably.
Why does my 1:10:10 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 14g of fresh flour against 1g of the old culture twice in a row at 78°F and the taint disappears.
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 14g of fresh flour, will strip the acid and restart the yeast.