Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 200g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 200g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Feed 1:5:5 and you get 18g seed culture, 91g flour and 91g water, adding up to the 200g you actually need. That 100% Liquid culture peaks in 10 - 12 hrs at 75°F. Add the 20g buffer and the numbers shift to 20g / 100g / 100g for a 220g jar. Perfect for Standard 12-hour overnight sweet-spot build.
- Exact 200g Build
- 18g : 91g : 91gStarter : Flour : Water (1:5:5)
- 200g + 20g Jar Reserve
- 20g : 100g : 100gBuilds 220g 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
Zero-Discard 1:5:5 Starter Math at 200g (18g : 91g : 91g)
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 |
|---|---|---|---|---|
| 200g target ([Target]) | seed 18g | flour 91g | water 91g | ripe in 10 - 12 hrs |
| 190g target (One Step Down) | seed 17g | flour 86g | water 87g | ripe in 10 - 12 hrs |
| 210g target (One Step Up) | seed 19g | flour 95g | water 96g | ripe in 10 - 12 hrs |
| 180g target (Two Steps Down) | seed 16g | flour 82g | water 82g | ripe in 10 - 12 hrs |
| 220g target (Two Steps Up) | seed 20g | flour 100g | water 100g | ripe in 10 - 12 hrs |
Dynamic Stoichiometric Workbench (18g : 91g : 91g)
Test custom loaf weights or alternative fermentation schedules directly against the 20g : 100g : 100g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (200g Build)
Monod growth kinetics explain the 10 - 12 hrs window: the 1:5:5 feed drops the seed fraction to 18.2g per 11 parts, so fermentable sugar concentration sits just above the half-saturation constant for 18g of inoculum. Yeast divides fastest while sugar is plentiful, then slows as the 91g of new flour is exhausted and lactic acid accumulates.
Scaling the feed scales the acid dilution too. A 200g 1:5:5 build and a 220g build do not carry the same proportion of the previous batch's acid, because the extra 100g of flour and 100g of water dilute the 20g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 200g Levain (1:5:5)
- Divide 200g by 11 Parts (18.2g Each): A 1:5:5 ratio has 11 parts, so each part of your 200g target weighs 18.2g.
- Measure the 1 Seed Part (18g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 5 Flour Part (91g) and 5 Water Part (91g): Add both, mix to a stiff paste, and cover the jar.
- Peak and Reserve (10 - 12 hrs): After 10 - 12 hrs at 75°F, portion out 200g and keep the balance as tomorrow's seed.
Key Baker's Math Questions (Exact 200g Build: 18g : 91g : 91g)
Why does my 1:5:5 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 91g of fresh flour against 18g of the old starter twice in a row at 78°F and the taint disappears.
Can I still make 200g if I only have 100g of starter?
Feed 100g of seed with 91g flour and 91g water, then treat the resulting 282g of levain as your starter instead.
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.