Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 90g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 90g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Feed 1:10:10 and you get 4g seed culture, 43g flour and 43g water, adding up to the 90g you actually need. That 100% Liquid culture peaks in 12 - 16 hrs at 75°F. Add the 20g buffer and the numbers shift to 5g / 52g / 53g for a 110g jar. Perfect for 16-hour hot-climate / low-acidity artisan levain.
- Exact 90g Build
- 4g : 43g : 43gStarter : Flour : Water (1:10:10)
- 90g + 20g Jar Reserve
- 5g : 52g : 53gBuilds 110g 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
90g 1:10:10 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
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 @ 90g [Exact Build] | starter 4g / flour 43g | water 43g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 100g Slightly Leaner | starter 5g / flour 48g | water 47g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 80g Slightly Fuller | starter 4g / flour 38g | water 38g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 110g Much Leaner | starter 5g / flour 52g | water 53g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:10:10 @ 70g Much Fuller | starter 3g / flour 33g | water 34g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
Live Parameter Solver for Overnight 1:10:10 Sourdough Starter Feedin
Dial in custom baker's percentages and export your adjusted 4g : 43g : 43g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:10:10 Feeds Maximize Oven Spring (90g Build)
The acid dilution is asymmetric: dropping from a 1:1:1 feed to a 1:10:10 feed multiplies the flour and water by 10 and 10 while the seed stays fixed, so at 90 g the 4g of inoculum is spread across a far larger medium. That is precisely why 100% Liquid starters are prized for 16-hour hot-climate / low-acidity artisan levain work.
Retard the leftover, not the levain. The 12 - 16 hrs peak at 100% Liquid is a room-temperature event; once you have used your 90 grams, park the remaining 20g of the 110g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 90g Levain (1:10:10)
- Divide 90g by 21 Parts (4.3g Each): A 1:10:10 ratio has 21 parts, so each part of your 90g target weighs 4.3g.
- Measure the 1 Seed Part (4g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 10 Flour Part (43g) and 10 Water Part (43g): 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 90g and keep the balance as tomorrow's seed.
Cereal Chemistry & Bench Execution FAQs
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 43g of bread flour does.
What is the real difference between 1:10:10 and a 1:1:1 feed?
A 1:1:1 feed keeps one third of the batch as seed and peaks fastest; 1:10:10 keeps one 21th, so it ripens more slowly but with far less inherited acidity.
Can I scale this 90 grams build up to 180g?
Double every number: 8g starter, 86g flour, 86g water. The ratio, and therefore the 12 - 16 hrs peak, is unchanged.