Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 100g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 100g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 100g 1:5:5 sourdough culture is 9g ripe starter plus 45g flour plus 46g water. Because a 1:5:5 ratio dilutes the previous batch's organic acid hard, this 100% Liquid culture peaks bright and clean in 10 - 12 hrs rather than tasting of vinegar. For a zero-waste routine, build 120g (11g / 55g / 54g) and return 20g to the fridge. Use it for Standard 12-hour overnight sweet-spot build.
- Exact 100g Build
- 9g : 45g : 46gStarter : Flour : Water (1:5:5)
- 100g + 20g Jar Reserve
- 11g : 55g : 54gBuilds 120g total (0g discard waste)
- Estimated Peak Window
- 10 - 12 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%Standard 12-hour overnight sweet-spot build
Gram-by-Gram 1:5:5 Levain Breakdown for 100g (100% Liquid)
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 (5 Parts) | Water (5 Parts) | Ripening Time |
|---|---|---|---|---|
| 1:5:5 @ 90g [Target] | starter 8g / flour 41g | water 41g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 120g One Step Down | starter 11g / flour 55g | water 54g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 100g One Step Up | starter 9g / flour 45g | water 46g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 80g Two Steps Down | starter 7g / flour 36g | water 37g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 110g Two Steps Up | starter 10g / flour 50g | water 50g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
Real-Time Dough & Starter Scaling Sandbox
Scale this Overnight 1:5:5 (1 5 5) Sourdough St specification up or down on your digital scale with zero hydration drift.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (100g Build)
Scaling to 100 grams means every gram is shared across 11 parts (9.1g each). The 9g seed portion carries the entire wild yeast and lactobacilli population, the 45g flour portion supplies the substrate, and the 46g water portion sets the mobile phase for both.
Retard the leftover, not the levain. The 10 - 12 hrs peak at 100% Liquid is a room-temperature event; once you have used your 100g, park the remaining 20g of the 120g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 100g Levain (1:5:5)
- Feed at the Right Moment: For standard 12-hour overnight sweet-spot build, begin the 1:5:5 feed 10 - 12 hrs before you plan to mix dough.
- Mix 11g Seed, 55g Flour, 54g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (10 - 12 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 100g and Keep 20g: The sourdough culture goes into your dough at full stretch; the reserve becomes the next cycle's 1:5:5 seed.
Diagnostic Answers: Overnight 1:5:5 (1 5 5) Sourdough Starter Ra
Is a 1:5:5 ratio too acidic for a 100 g levain?
No. At 1:5:5 the acid from the previous batch is diluted across 5 parts of flour and 5 parts of water, giving a 100% liquid levain that tastes clean and mild.
What is the real difference between 1:5:5 and a 1:1:1 feed?
A 1:1:1 feed keeps one third of the batch as seed and peaks fastest; 1:5:5 keeps one 11th, so it ripens more slowly but with far less inherited acidity.
Can I scale this 100g build up to 200g?
Double every number: 18g starter, 90g flour, 92g water. The ratio, and therefore the 10 - 12 hrs peak, is unchanged.