Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 400g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 400g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:10:10 feed: how much you want (400 grams) and how much the jar will cling to (20g). The first splits into 19g seed, 190g flour and 191g water. The second pushes it to 20g, 200g and 200g. At 75°F the 100% Liquid culture is ready in 12 - 16 hrs — a clean fit for 16-hour hot-climate / low-acidity artisan levain.
- Exact 400g Build
- 19g : 190g : 191gStarter : Flour : Water (1:10:10)
- 400g + 20g Jar Reserve
- 20g : 200g : 200gBuilds 420g 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
1:10:10 Sourdough Starter Feeding Chart Around a 400g Build
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 |
|---|---|---|---|---|
| 390g target ([Baseline]) | seed 19g | flour 186g | water 185g | ripe in 12 - 16 hrs |
| 420g target (Trimmed Read) | seed 20g | flour 200g | water 200g | ripe in 12 - 16 hrs |
| 400g target (Extended Read) | seed 19g | flour 190g | water 191g | ripe in 12 - 16 hrs |
| 380g target (Compact Read) | seed 18g | flour 181g | water 181g | ripe in 12 - 16 hrs |
| 410g target (Generous Read) | seed 20g | flour 195g | water 195g | ripe in 12 - 16 hrs |
Dynamic Stoichiometric Workbench (19g : 190g : 191g)
Test custom loaf weights or alternative fermentation schedules directly against the 20g : 200g : 200g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:10:10 Feeds Maximize Oven Spring (400g Build)
Monod growth kinetics explain the 12 - 16 hrs window: the 1:10:10 feed drops the seed fraction to 19.0g per 21 parts, so fermentable sugar concentration sits just above the half-saturation constant for 19g of inoculum. Yeast divides fastest while sugar is plentiful, then slows as the 190g of new flour is exhausted and lactic acid accumulates.
Shaping behaviour downstream is decided here: a levain built at 1:10:10 from 19g of seed and 190g 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 400g Levain (1:10:10)
- Feed at the Right Moment: For 16-hour hot-climate / low-acidity artisan levain, begin the 1:10:10 feed 12 - 16 hrs before you plan to mix dough.
- Mix 20g Seed, 200g Flour, 200g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (12 - 16 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 400g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:10:10 seed.
Key Baker's Math Questions (Exact 400g Build: 19g : 190g : 191g)
Does the 400g figure include the jar remnants?
No. 400g is the usable levain you take out of the jar; the jar build is 420g so that 20g of culture always survives the transfer.
Why does my 1:10:10 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 190g of fresh flour against 19g of the old culture twice in a row at 78°F and the taint disappears.
What happens if I use 1:10:10 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 190g of bread flour does.