Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 250g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 250g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 250g 1:5:5 levain is 23g ripe starter plus 114g flour plus 113g 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 270g (25g / 123g / 122g) and return 20g to the fridge. Use it for Standard 12-hour overnight sweet-spot build.
- Exact 250g Build
- 23g : 114g : 113gStarter : Flour : Water (1:5:5)
- 250g + 20g Jar Reserve
- 25g : 123g : 122gBuilds 270g 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
250g 1:5:5 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Comparison of 1:5:5 builds either side of 250g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 270g target ([Anchor]) | seed 25g | flour 123g | water 122g | ripe in 10 - 12 hrs |
| 250g target (Down 10g) | seed 23g | flour 114g | water 113g | ripe in 10 - 12 hrs |
| 230g target (Up 10g) | seed 21g | flour 105g | water 104g | ripe in 10 - 12 hrs |
| 260g target (Down 20g) | seed 24g | flour 118g | water 118g | ripe in 10 - 12 hrs |
| 240g target (Up 20g) | seed 22g | flour 109g | water 109g | ripe in 10 - 12 hrs |
Live Parameter Solver for Overnight 1:5:5 Sourdough Starter Feeding
Dial in custom baker's percentages and export your adjusted 23g : 114g : 113g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (250g Build)
Temperature and ratio interact. The 1:5:5 figure of 1:5:5 does not mean the same thing in a 68°F kitchen as in an 82°F one: with the 10 - 12 hrs window quoted at 75°F, a cooler room stretches it by roughly 3.8% per degree, so 114g of flour in a 100% Liquid feed may need longer than the label implies.
Readiness, not the clock, should end the feed. The 1:5:5 culture at 250g should dome into a taut convex pillow and release gas in visible streaks when the jar is tilted; a levain that merely doubled and stayed flat has not finished fermenting and will underproof the dough.
Zero-Discard Scraping Method for 250g Levain (1:5:5)
- Divide 250g by 11 Parts (22.7g Each): A 1:5:5 ratio has 11 parts, so each part of your 250g target weighs 22.7g.
- Measure the 1 Seed Part (23g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 5 Flour Part (114g) and 5 Water Part (113g): 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 250g and keep the balance as tomorrow's seed.
Cereal Chemistry & Bench Execution FAQs
Is a 1:5:5 ratio too acidic for a 250g 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.
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.
How much extra should I build so I never run out of starter?
Build 270g in total — 25g starter, 123g flour, 122g water — and the leftover 20g becomes the seed for the next feed.