Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 180g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 180g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Feed 1:5:5 and you get 16g seed starter, 82g flour and 82g water, adding up to the 180 g you actually need. That 100% Liquid culture peaks in 10 - 12 hrs at 75°F. Add the 20g buffer and the numbers shift to 18g / 91g / 91g for a 200g jar. Perfect for Standard 12-hour overnight sweet-spot build.
- Exact 180g Build
- 16g : 82g : 82gStarter : Flour : Water (1:5:5)
- 180g + 20g Jar Reserve
- 18g : 91g : 91gBuilds 200g 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
Scaling 1:5:5 Feeds Across 160g to 200g
Comparison of 1:5:5 builds either side of 180g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 1:5:5 @ 160g [Baseline] | starter 15g / flour 73g | water 72g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 180g Trimmed Read | starter 16g / flour 82g | water 82g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 200g Extended Read | starter 18g / flour 91g | water 91g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 170g Compact Read | starter 15g / flour 77g | water 78g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 190g Generous Read | starter 17g / flour 86g | water 87g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio × target weight ratios locked.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (180g Build)
Scaling to 180 grams means every gram is shared across 11 parts (16.4g each). The 16g seed portion carries the entire wild yeast and lactobacilli population, the 82g flour portion supplies the substrate, and the 82g water portion sets the mobile phase for both.
Scaling the refresh scales the acid dilution too. A 180g 1:5:5 build and a 200g build do not carry the same proportion of the previous batch's acid, because the extra 91g of flour and 91g of water dilute the 18g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 180g 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 200g Base (18g Seed): Feed your seed starter with 91g of flour and 91g 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 (180 grams Out, 20g Back): Use 180 grams of the 200g build in your dough and restart the cycle with the 20g that is left.
Technical Q&A: Overnight 1:5:5 Sourdough Starter Feeding Ratio
Does the 180g figure include the jar remnants?
No. 180g is the usable sourdough culture you take out of the jar; the jar build is 200g so that 20g of culture always survives the transfer.
Should the water be warm or cold for a 1:5:5 refresh?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 10 - 12 hrs peak considerably.
How long does a 1:5:5 feeding take to peak?
At 75°F (24°C) the culture domes in 10 - 12 hrs; a cooler room adds roughly 3.8% for every degree below that.