Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 80g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 80g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
The arithmetic of a 1:5:5 feeding is simple: 80 g of starter divided by 11 parts gives 7.3g per part, so the seed is 7g, the fresh flour is 36g and the water is 37g. At 100% Liquid this standard 12-hour overnight sweet-spot build build ripens in 10 - 12 hrs. If you keep a 20g jar remainder, feed 100g instead: 9g seed, 45g flour, 46g water — zero discard, permanently.
- Exact 80g Build
- 7g : 36g : 37gStarter : Flour : Water (1:5:5)
- 80g + 20g Jar Reserve
- 9g : 45g : 46gBuilds 100g 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
Zero-Discard 1:5:5 Starter Math at 80g (7g : 36g : 37g)
Peak ripening estimates assume a 75°F kitchen and 23°C room; colder kitchens need roughly 3.8% more time per degree.
| Build This Much | Seed (1 Part) | Flour (5 Parts) | Water (5 Parts) | Ripening Time |
|---|---|---|---|---|
| 1:5:5 @ 80g [Anchor] | starter 7g / flour 36g | water 37g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 90g Down 10g | starter 8g / flour 41g | water 41g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 70g Up 10g | starter 6g / flour 32g | water 32g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 100g Down 20g | starter 9g / flour 45g | water 46g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
| 1:5:5 @ 60g Up 20g | starter 5g / flour 27g | water 28g | hydration 100% Liquid | 10 - 12 hrs at 75°F |
Dynamic Stoichiometric Workbench (7g : 36g : 37g)
Test custom loaf weights or alternative fermentation schedules directly against the 9g : 45g : 46g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (80g Build)
Zero-waste feeding only works when the arithmetic is exact. The 80g build needs 36g of flour and 37g of water against 7g of seed; the 100g jar build needs 45g and 46g against 9g. Round to whole grams and the 20g reserve survives every cycle.
Readiness, not the clock, should end the feed. The 1:5:5 culture at 80g 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 80g Levain (1:5:5)
- Reserve the 20g Jar Remainder (9g): Tip your starter jar and scrape every last gram into a clean vessel — roughly 9g — so nothing is discarded.
- Combine the 1:5:5 Feed (45g + 46g): Stir 45g of flour into 9g of seed, then add 46g of room-temperature water until no dry flour remains.
- Mark the 100g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 10 - 12 hrs at 75°F.
- Harvest 80g and Return 20g: Pour 80g of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Key Baker's Math Questions (Exact 80g Build: 7g : 36g : 37g)
Is a 1:5:5 ratio too acidic for a 80g 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 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.
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.