Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 75g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 75g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
There are exactly 11 parts in a 1:5:5 feed. At 75 g that is 6.8g per part — 7g of it is the seed culture you already own, 34g is new flour and 34g is water. Expect a 10 - 12 hrs window to full dome at 75°F. The zero-discard version builds 95g (9g / 43g / 43g) so 20g always survives in the jar. Suits Standard 12-hour overnight sweet-spot build.
- Exact 75g Build
- 7g : 34g : 34gStarter : Flour : Water (1:5:5)
- 75g + 20g Jar Reserve
- 9g : 43g : 43gBuilds 95g 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
Scaling 1:5:5 Feeds Across 55g to 95g
Comparison of 1:5:5 builds either side of 75g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 1:5:5 @ 75g [Anchor] | starter 7g / flour 34g | water 34g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 85g Down 10g | starter 8g / flour 39g | water 38g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 65g Up 10g | starter 6g / flour 30g | water 29g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 95g Down 20g | starter 9g / flour 43g | water 43g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 55g Up 20g | starter 5g / flour 25g | water 25g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
Interactive Starter Feeding Ratio × Target Weight Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (75g Build)
Scaling to 75g means every gram is shared across 11 parts (6.8g each). The 7g seed portion carries the entire wild yeast and lactobacilli population, the 34g flour portion supplies the substrate, and the 34g water portion sets the mobile phase for both.
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 34g of flour into 34g of water for standard 12-hour overnight sweet-spot build.
Zero-Discard Scraping Method for 75g Levain (1:5:5)
- Never Scrap the Jar Clean: Leave a deliberate 9g remnant of starter in the vessel — this is the seed for the next 1:5:5 feed, not waste.
- Top Up with 43g Flour and 43g Water: These two additions convert your remnant into exactly 95g of 100% Liquid levain.
- Wait for the 10 - 12 hrs Peak: Confirm the dome and the escaping gas streaks before you need the levain.
- Return the Surviving 20g: Whatever levain is left after your bake goes straight back into the jar and the refrigerator, and the cycle repeats without a single discarded gram.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
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.
Can I scale this 75g build up to 150g?
Double every number: 14g starter, 68g flour, 68g water. The ratio, and therefore the 10 - 12 hrs peak, is unchanged.
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.