Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 80g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 80g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
The arithmetic of a 1:10:10 refreshing is simple: 80g of starter divided by 21 parts gives 3.8g per part, so the seed is 4g, the fresh flour is 38g and the water is 38g. At 100% Liquid this 16-hour hot-climate / low-acidity artisan levain build ripens in 12 - 16 hrs. If you keep a 20g jar remainder, refresh 100g instead: 5g seed, 48g flour, 47g water — zero discard, permanently.
- Exact 80g Build
- 4g : 38g : 38gStarter : Flour : Water (1:10:10)
- 80g + 20g Jar Reserve
- 5g : 48g : 47gBuilds 100g 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
Zero-Discard 1:10:10 Starter Math at 80g (4g : 38g : 38g)
Comparison of 1:10:10 builds either side of 80g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (10) | Liquid (10) | Time to Full Dome |
|---|---|---|---|---|
| 80g 1:10:10 ([Target]) | seed 4g | fresh flour 38g | room-temp water 38g | peak 12 - 16 hrs at 75°F |
| 90g 1:10:10 (One Step Down) | seed 4g | fresh flour 43g | room-temp water 43g | peak 12 - 16 hrs at 75°F |
| 70g 1:10:10 (One Step Up) | seed 3g | fresh flour 33g | room-temp water 34g | peak 12 - 16 hrs at 75°F |
| 100g 1:10:10 (Two Steps Down) | seed 5g | fresh flour 48g | room-temp water 47g | peak 12 - 16 hrs at 75°F |
| 60g 1:10:10 (Two Steps Up) | seed 3g | fresh flour 29g | room-temp water 28g | peak 12 - 16 hrs at 75°F |
Dynamic Stoichiometric Workbench (4g : 38g : 38g)
Test custom loaf weights or alternative fermentation schedules directly against the 5g : 48g : 47g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:10:10 Feeds Maximize Oven Spring (80g 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 38g of flour in a 100% Liquid feed may need longer than the label implies.
Retard the leftover, not the sourdough culture. The 12 - 16 hrs peak at 100% Liquid is a room-temperature event; once you have used your 80g, park the remaining 20g of the 100g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 80g Levain (1:10:10)
- Divide 80g by 21 Parts (3.8g Each): A 1:10:10 ratio has 21 parts, so each part of your 80g target weighs 3.8g.
- Measure the 1 Seed Part (4g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 10 Flour Part (38g) and 10 Water Part (38g): 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 80g and keep the balance as tomorrow's seed.
Key Baker's Math Questions (Exact 80g Build: 4g : 38g : 38g)
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 happens if I use 1:10:10 culture 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 38g of bread flour does.
How long does a 1:10:10 feeding take to peak?
At 75°F (24°C) the culture domes in 12 - 16 hrs; a cooler room adds roughly 3.8% for every degree below that.