Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 50g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 50g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Want 50 grams of active levain and zero waste? Mix 5g of your existing culture with 23g flour and 22g water — a 1:5:5 ratio at 100% Liquid. Fed at 75°F the starter peaks in 10 - 12 hrs and smells sweet rather than sour. Scale up to 70g (6g seed, 32g flour, 32g water) and the extra 20g stays in the jar as tomorrow's seed. Ideal for Standard 12-hour overnight sweet-spot build.
- Exact 50g Build
- 5g : 23g : 22gStarter : Flour : Water (1:5:5)
- 50g + 20g Jar Reserve
- 6g : 32g : 32gBuilds 70g 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 50g Build
Comparison of 1:5:5 builds either side of 50g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 40g target ([Your Target]) | seed 4g | flour 18g | water 18g | ripe in 10 - 12 hrs |
| 70g target (Leaner Read) | seed 6g | flour 32g | water 32g | ripe in 10 - 12 hrs |
| 50g target (Fuller Read) | seed 5g | flour 23g | water 22g | ripe in 10 - 12 hrs |
| 30g target (Micro Scale) | seed 3g | flour 14g | water 13g | ripe in 10 - 12 hrs |
| 60g target (Large Scale) | seed 5g | flour 27g | water 28g | 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 5g : 23g : 22g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (50g Build)
Scaling to 50 g means every gram is shared across 11 parts (4.5g each). The 5g seed portion carries the entire wild yeast and lactobacilli population, the 23g flour portion supplies the substrate, and the 22g water portion sets the mobile phase for both.
Retard the leftover, not the levain. The 10 - 12 hrs peak at 100% Liquid is a room-temperature event; once you have used your 50 grams, park the remaining 20g of the 70g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 50g Levain (1:5:5)
- Never Scrap the Jar Clean: Leave a deliberate 6g remnant of starter in the vessel — this is the seed for the next 1:5:5 feed, not waste.
- Top Up with 32g Flour and 32g Water: These two additions convert your remnant into exactly 70g of 100% Liquid sourdough culture.
- Wait for the 10 - 12 hrs Peak: Confirm the dome and the escaping gas streaks before you need the sourdough culture.
- Return the Surviving 20g: Whatever sourdough culture is left after your bake goes straight back into the jar and the refrigerator, and the cycle repeats without a single discarded gram.
Cereal Chemistry & Bench Execution FAQs
Can I make 50 g of levain with a stiff 50% starter?
A 1:5:5 feed already produces 100% liquid levain. For a 50% final hydration you would instead use 23g flour and 23g water.
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 feed it.
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.