Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 30g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 30g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:5:5 feed: how much you want (30 grams) and how much the jar will cling to (20g). The first splits into 3g seed, 14g flour and 13g water. The second pushes it to 5g, 23g and 22g. At 75°F the 100% Liquid culture is ready in 10 - 12 hrs — a clean fit for Standard 12-hour overnight sweet-spot build.
- Exact 30g Build
- 3g : 14g : 13gStarter : Flour : Water (1:5:5)
- 30g + 20g Jar Reserve
- 5g : 23g : 22gBuilds 50g 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
30g 1:5:5 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Comparison of 1:5:5 builds either side of 30g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 20g 1:5:5 ([Your Target]) | seed 2g | fresh flour 9g | room-temp water 9g | peak 10 - 12 hrs at 75°F |
| 30g 1:5:5 (Leaner Read) | seed 3g | fresh flour 14g | room-temp water 13g | peak 10 - 12 hrs at 75°F |
| 50g 1:5:5 (Fuller Read) | seed 5g | fresh flour 23g | room-temp water 22g | peak 10 - 12 hrs at 75°F |
| 20g 1:5:5 (Micro Scale) | seed 2g | fresh flour 9g | room-temp water 9g | peak 10 - 12 hrs at 75°F |
| 40g 1:5:5 (Large Scale) | seed 4g | fresh flour 18g | room-temp water 18g | peak 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 (30g Build)
Zero-waste feeding only works when the arithmetic is exact. The 30g build needs 14g of flour and 13g of water against 3g of seed; the 50g jar build needs 23g and 22g against 5g. Round to whole grams and the 20g reserve survives every cycle.
The practical limit of a 1:5:5 feed is handling, not biology. At 100% Liquid the 13g of water against 14g of flour produces a thick paste that clings to a spoon; at 1:1:1 it is a pourable batter. Choose the ratio that suits how you actually stir, not the one that sounds most professional.
Zero-Discard Scraping Method for 30g Levain (1:5:5)
- Divide 30g by 11 Parts (2.7g Each): A 1:5:5 ratio has 11 parts, so each part of your 30g target weighs 2.7g.
- Measure the 1 Seed Part (3g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 5 Flour Part (14g) and 5 Water Part (13g): 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 30g and keep the balance as tomorrow's seed.
Technical Q&A: Overnight 1:5:5 Sourdough Starter Feeding Ratio
What happens if I use 1:5:5 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 14g of bread flour does.
What flour should I use for a 30 g 1:5:5 levain?
A 12%+ protein bread flour for the 14g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
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.