Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 400g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 400g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:5:5 feed: how much you want (400 grams) and how much the jar will cling to (20g). The first splits into 36g seed, 182g flour and 182g water. The second pushes it to 38g, 191g and 191g. 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 400g Build
- 36g : 182g : 182gStarter : Flour : Water (1:5:5)
- 400g + 20g Jar Reserve
- 38g : 191g : 191gBuilds 420g 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
1:5:5 Sourdough Starter Feeding Chart Around a 400g Build
Comparison of 1:5:5 builds either side of 400g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 420g 1:5:5 levain [Exact Build] | 38g seed culture | 191g flour | 191g water | peak 10 - 12 hrs |
| 400g 1:5:5 levain Slightly Leaner | 36g seed culture | 182g flour | 182g water | peak 10 - 12 hrs |
| 380g 1:5:5 levain Slightly Fuller | 35g seed culture | 173g flour | 172g water | peak 10 - 12 hrs |
| 410g 1:5:5 levain Much Leaner | 37g seed culture | 186g flour | 187g water | peak 10 - 12 hrs |
| 390g 1:5:5 levain Much Fuller | 35g seed culture | 177g flour | 178g water | peak 10 - 12 hrs |
Dynamic Stoichiometric Workbench (36g : 182g : 182g)
Test custom loaf weights or alternative fermentation schedules directly against the 38g : 191g : 191g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (400g Build)
The 1:5:5 ratio dilutes organic acid carried over from the previous batch by roughly 11:1 at 400 g. Because 36g of that inoculum is only 36.4g per part, the residual lactic and acetic acid entering the new batch is proportionally smaller — which is why 100% Liquid cultures taste cleaner and rise faster.
Timing your bake around the feed is what makes a 1:5:5 build useful: count backwards from your target oven time by 10 - 12 hrs plus your bulk duration, and you arrive at the moment you should stir 182g of flour into 182g of water for standard 12-hour overnight sweet-spot build.
Zero-Discard Scraping Method for 400g Levain (1:5:5)
- Feed at the Right Moment: For standard 12-hour overnight sweet-spot build, begin the 1:5:5 feed 10 - 12 hrs before you plan to mix dough.
- Mix 38g Seed, 191g Flour, 191g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (10 - 12 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 400g and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:5:5 seed.
Key Baker's Math Questions (Exact 400g Build: 36g : 182g : 182g)
Is a 1:5:5 ratio too acidic for a 400g sourdough culture?
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 sourdough culture that tastes clean and mild.
How long can I keep the leftover starter in the fridge?
At 38°F (3°C) the 20g reserve rests indefinitely. Cold slows the culture without stopping it, and the 10 - 12 hrs peak simply arrives sooner once you refresh it.
Why is my 1:5:5 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 182g of fresh flour, will strip the acid and restart the yeast.