Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 150g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 150g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 150g 1:5:5 levain is 14g ripe culture plus 68g flour plus 68g 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 170g (15g / 77g / 78g) and return 20g to the fridge. Use it for Standard 12-hour overnight sweet-spot build.
- Exact 150g Build
- 14g : 68g : 68gStarter : Flour : Water (1:5:5)
- 150g + 20g Jar Reserve
- 15g : 77g : 78gBuilds 170g 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
Reference Table: 1:5:5 Ratios at 150g and Its Neighbours
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 @ 170g [Exact Build] | starter 15g / flour 77g | water 78g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 150g Slightly Leaner | starter 14g / flour 68g | water 68g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 130g Slightly Fuller | starter 12g / flour 59g | water 59g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 160g Much Leaner | starter 15g / flour 73g | water 72g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 140g Much Fuller | starter 13g / flour 64g | water 63g | hydration 100% Liquid | 10 - 12 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 1:5:5 Feeds Maximize Oven Spring (150g Build)
The acid dilution is asymmetric: dropping from a 1:1:1 feed to a 1:5:5 feed multiplies the flour and water by 5 and 5 while the seed stays fixed, so at 150g the 14g of inoculum is spread across a far larger medium. That is precisely why 100% Liquid starters are prized for standard 12-hour overnight sweet-spot build work.
Flour choice shifts the timeline more than most bakers expect. At 1:5:5 with 68g of flour, a malted bread flour peaks faster and sweeter than an unmalted one, because the added amylase liberates more maltose per minute and the culture simply runs out of substrate sooner.
Zero-Discard Scraping Method for 150g 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 170g Base (15g Seed): Feed your seed starter with 77g of flour and 78g 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 (150g Out, 20g Back): Use 150g of the 170g build in your dough and restart the cycle with the 20g that is left.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
What flour should I use for a 150g 1:5:5 levain?
A 12%+ protein bread flour for the 68g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
Why does my 1:5:5 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 68g of fresh flour against 14g of the old starter twice in a row at 78°F and the taint disappears.
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.