Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 75g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 75g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:10:10 feed: how much you want (75 g) and how much the jar will cling to (20g). The first splits into 4g seed, 36g flour and 35g water. The second pushes it to 5g, 45g and 45g. 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 75g Build
- 4g : 36g : 35gStarter : Flour : Water (1:10:10)
- 75g + 20g Jar Reserve
- 5g : 45g : 45gBuilds 95g 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
Scaling 1:10:10 Feeds Across 55g to 95g
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 @ 65g [Target] | starter 3g / flour 31g | water 31g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 95g One Step Down | starter 5g / flour 45g | water 45g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 75g One Step Up | starter 4g / flour 36g | water 35g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 55g Two Steps Down | starter 3g / flour 26g | water 26g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 85g Two Steps Up | starter 4g / flour 40g | water 41g | hydration 100% Liquid | 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 (75g Build)
Flour quality matters more than ratio labels at this size: 36g of fresh flour refreshing 4g of seed at 100% Liquid determines how much maltose the amylase releases per hour, which in turn sets the 12 - 16 hrs ripening curve at 75°F.
Shaping behaviour downstream is decided here: a sourdough culture built at 1:10:10 from 4g of seed and 36g 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 75g Levain (1:10:10)
- Reserve the 20g Jar Remainder (5g): Tip your starter jar and scrape every last gram into a clean vessel — roughly 5g — so nothing is discarded.
- Combine the 1:10:10 Feed (45g + 45g): Stir 45g of flour into 5g of seed, then add 45g of room-temperature water until no dry flour remains.
- Mark the 95g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 12 - 16 hrs at 75°F.
- Harvest 75 g and Return 20g: Pour 75 g of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
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 36g of bread flour does.
How many grams of starter, flour and water make 75 g at a 1:10:10 ratio?
4g starter + 36g flour + 35g water = 75 g, split across 21 parts of 3.6g each.
How much extra should I build so I never run out of starter?
Build 95g in total — 5g starter, 45g flour, 45g water — and the leftover 20g becomes the seed for the next feed.