Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 40g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 40g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:10:10 refresh: how much you want (40g) and how much the jar will cling to (20g). The first splits into 2g seed, 19g flour and 19g water. The second pushes it to 3g, 29g and 28g. 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 40g Build
- 2g : 19g : 19gStarter : Flour : Water (1:10:10)
- 40g + 20g Jar Reserve
- 3g : 29g : 28gBuilds 60g 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 40g (100% Liquid)
Comparison of 1:10:10 builds either side of 40g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (10) | Liquid (10) | Time to Full Dome |
|---|---|---|---|---|
| 60g 1:10:10 ([Target]) | seed 3g | fresh flour 29g | room-temp water 28g | peak 12 - 16 hrs at 75°F |
| 40g 1:10:10 (One Step Down) | seed 2g | fresh flour 19g | room-temp water 19g | peak 12 - 16 hrs at 75°F |
| 20g 1:10:10 (One Step Up) | seed 1g | fresh flour 10g | room-temp water 9g | peak 12 - 16 hrs at 75°F |
| 50g 1:10:10 (Two Steps Down) | seed 2g | fresh flour 24g | room-temp water 24g | peak 12 - 16 hrs at 75°F |
| 30g 1:10:10 (Two Steps Up) | seed 1g | fresh flour 14g | room-temp water 15g | peak 12 - 16 hrs at 75°F |
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 (40g Build)
Temperature and ratio interact. The 1:10:10 figure of 1:10:10 does not mean the same thing in a 68°F kitchen as in an 82°F one: with the 12 - 16 hrs window quoted at 75°F, a cooler room stretches it by roughly 3.8% per degree, so 19g of flour in a 100% Liquid refresh may need longer than the label implies.
Scaling the refresh scales the acid dilution too. A 40g 1:10:10 build and a 60g build do not carry the same proportion of the previous batch's acid, because the extra 29g of flour and 28g of water dilute the 3g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 40g 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 60g Base (3g Seed): Feed your seed starter with 29g of flour and 28g 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 (40 grams Out, 20g Back): Use 40 grams of the 60g build in your dough and restart the cycle with the 20g that is left.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
Is a 1:10:10 ratio too acidic for a 40 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.
Can I still make 40g if I only have 20g of starter?
Feed 20g of seed with 19g flour and 19g water, then treat the resulting 58g of sourdough culture as your starter instead.
How long can I keep the leftover culture in the fridge?
At 38°F (3°C) the 20g reserve rests indefinitely. Cold slows the culture without stopping it, and the 12 - 16 hrs peak simply arrives sooner once you feed it.