Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 50g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 50g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Want 50g of active sourdough culture and zero waste? Mix 2g of your existing culture with 24g flour and 24g water — a 1:10:10 ratio at 100% Liquid. Fed at 75°F the starter peaks in 12 - 16 hrs and smells sweet rather than sour. Scale up to 70g (3g seed, 33g flour, 34g water) and the extra 20g stays in the jar as tomorrow's seed. Ideal for 16-hour hot-climate / low-acidity artisan sourdough culture.
- Exact 50g Build
- 2g : 24g : 24gStarter : Flour : Water (1:10:10)
- 50g + 20g Jar Reserve
- 3g : 33g : 34gBuilds 70g 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 50g 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 |
|---|---|---|---|---|
| 1:10:10 @ 30g [Baseline] | starter 1g / flour 14g | water 15g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 50g Trimmed Read | starter 2g / flour 24g | water 24g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 70g Extended Read | starter 3g / flour 33g | water 34g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 40g Compact Read | starter 2g / flour 19g | water 19g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 60g Generous Read | starter 3g / flour 29g | water 28g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
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 (50g Build)
Monod growth kinetics explain the 12 - 16 hrs window: the 1:10:10 feed drops the seed fraction to 2.4g per 21 parts, so fermentable sugar concentration sits just above the half-saturation constant for 2g of inoculum. Yeast divides fastest while sugar is plentiful, then slows as the 24g of new flour is exhausted and lactic acid accumulates.
Flour choice shifts the timeline more than most bakers expect. At 1:10:10 with 24g 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 50g 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 3g Seed, 33g Flour, 34g 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 50 g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:10:10 seed.
Technical Q&A: Overnight 1:10:10 Sourdough Starter Feeding Rati
What flour should I use for a 50g 1:10:10 sourdough culture?
A 12%+ protein bread flour for the 24g of flour gives a strong sourdough culture; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
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.
What flour should I use for a 50g 1:10:10 sourdough culture?
A 12%+ protein bread flour for the 24g of flour gives a strong sourdough culture; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.