Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 120g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 120g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Feed 1:5:5 and you get 11g seed starter, 55g flour and 54g water, adding up to the 120g you actually need. That 100% Liquid culture peaks in 10 - 12 hrs at 75°F. Add the 20g buffer and the numbers shift to 13g / 64g / 63g for a 140g jar. Perfect for Standard 12-hour overnight sweet-spot build.
- Exact 120g Build
- 11g : 55g : 54gStarter : Flour : Water (1:5:5)
- 120g + 20g Jar Reserve
- 13g : 64g : 63gBuilds 140g 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
1:5:5 Sourdough Starter Feeding Chart Around a 120g Build
Comparison of 1:5:5 builds either side of 120g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 110g 1:5:5 levain [Your Target] | 10g seed culture | 50g flour | 50g water | peak 10 - 12 hrs |
| 140g 1:5:5 levain Leaner Read | 13g seed culture | 64g flour | 63g water | peak 10 - 12 hrs |
| 120g 1:5:5 levain Fuller Read | 11g seed culture | 55g flour | 54g water | peak 10 - 12 hrs |
| 100g 1:5:5 levain Micro Scale | 9g seed culture | 45g flour | 46g water | peak 10 - 12 hrs |
| 130g 1:5:5 levain Large Scale | 12g seed culture | 59g flour | 59g water | peak 10 - 12 hrs |
Live Parameter Solver for Overnight 1:5:5 Sourdough Starter Feeding
Dial in custom baker's percentages and export your adjusted 11g : 55g : 54g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (120g Build)
Because the 120g build holds only 11g of live culture, the 55g of flour and 54g of water must supply everything the yeast needs to reach a 10 - 12 hrs peak. Underfeeding therefore produces a sour levain, while a correctly fed 1:5:5 jar domes within hours.
If your culture is sluggish or smells sharply of vinegar, the ratio is usually not the culprit — the culture is. Two consecutive warm 1:5:5 refreshes, each feeding 55g of fresh flour against 11g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 120g Levain (1:5:5)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:5:5 feed stretches toward 10 - 12 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 140g Base (13g Seed): Feed your seed culture with 64g of flour and 63g of water at 100% Liquid.
- Watch for the Convex Dome (10 - 12 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (120g Out, 20g Back): Use 120g of the 140g build in your dough and restart the cycle with the 20g that is left.
Cereal Chemistry & Bench Execution FAQs
Should the water be warm or cold for a 1:5:5 feed?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 10 - 12 hrs peak considerably.
What is the real difference between 1:5:5 and a 1:1:1 refresh?
A 1:1:1 refresh 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.
How many grams of starter, flour and water make 120 grams at a 1:5:5 ratio?
11g starter + 55g flour + 54g water = 120 grams, split across 11 parts of 10.9g each.