Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 90g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 90g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
To make 90 g of active starter at a 1:5:5 ratio (1:5:5), weigh 8g of ripe seed, 41g of flour and 41g of water. That 100% Liquid culture will be domed and sweet in 10 - 12 hrs at 75°F, which is exactly the timing you want for Standard 12-hour overnight sweet-spot build. Feed 110g — 10g / 50g / 50g — if you want to stop discarding permanently.
- Exact 90g Build
- 8g : 41g : 41gStarter : Flour : Water (1:5:5)
- 90g + 20g Jar Reserve
- 10g : 50g : 50gBuilds 110g 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
90g 1:5:5 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Comparison of 1:5:5 builds either side of 90g, with ripening windows quoted at 75°F (24°C).
| Target Build Weight | Ripe Seed (1) | New Flour (5) | Liquid (5) | Time to Full Dome |
|---|---|---|---|---|
| 110g target ([Baseline]) | seed 10g | flour 50g | water 50g | ripe in 10 - 12 hrs |
| 90g target (Trimmed Read) | seed 8g | flour 41g | water 41g | ripe in 10 - 12 hrs |
| 70g target (Extended Read) | seed 6g | flour 32g | water 32g | ripe in 10 - 12 hrs |
| 100g target (Compact Read) | seed 9g | flour 45g | water 46g | ripe in 10 - 12 hrs |
| 80g target (Generous Read) | seed 7g | flour 36g | water 37g | 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 8g : 41g : 41g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (90g Build)
A 1:5:5 refresh at 90g is really a statement about how much acid you want to inherit. At 1:5:5, the 8.2g-per-part arithmetic places 8g of already-acidified culture into 41g of virgin flour plus 41g of water, and that dilution ratio governs the final pH of your levain.
The practical limit of a 1:5:5 feed is handling, not biology. At 100% Liquid the 41g of water against 41g 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 90g Levain (1:5:5)
- Divide 90g by 11 Parts (8.2g Each): A 1:5:5 ratio has 11 parts, so each part of your 90g target weighs 8.2g.
- Measure the 1 Seed Part (8g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 5 Flour Part (41g) and 5 Water Part (41g): 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 90g and keep the balance as tomorrow's seed.
Cereal Chemistry & Bench Execution FAQs
Can I scale this 90 g build up to 180g?
Double every number: 16g starter, 82g flour, 82g water. The ratio, and therefore the 10 - 12 hrs peak, is unchanged.
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 41g of bread flour does.
Why does my 1:5:5 levain smell sour instead of sweet?
Sourness means the seed was over-acidic going in. Feed 41g of fresh flour against 8g of the old culture twice in a row at 78°F and the taint disappears.