Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 100g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 100g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
There are exactly 13 parts in a 1:6:6 feed. At 100g that is 7.7g per part — 8g of it is the seed culture you already own, 46g is new flour and 46g is water. Expect a 12 - 16 hrs window to full dome at 75°F. The zero-discard version builds 120g (9g / 55g / 56g) so 20g always survives in the jar. Suits Warm summer overnight build (77°F–79°F).
- Exact 100g Build
- 8g : 46g : 46gStarter : Flour : Water (1:6:6)
- 100g + 20g Jar Reserve
- 9g : 55g : 56gBuilds 120g total (0g discard waste)
- Estimated Peak Window
- 12 - 16 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%Warm summer overnight build (77°F–79°F)
Zero-Discard 1:6:6 Starter Math at 100g (8g : 46g : 46g)
Neighbourhood of 1:6:6 builds used to sanity-check a scaled recipe before committing flour to the mixer.
| Levain Yield | Culture (1) | Feed Flour (6) | Feed Water (6) | Estimated Peak Window |
|---|---|---|---|---|
| 90g target ([Baseline]) | seed 7g | flour 42g | water 41g | ripe in 12 - 16 hrs |
| 120g target (Trimmed Read) | seed 9g | flour 55g | water 56g | ripe in 12 - 16 hrs |
| 100g target (Extended Read) | seed 8g | flour 46g | water 46g | ripe in 12 - 16 hrs |
| 80g target (Compact Read) | seed 6g | flour 37g | water 37g | ripe in 12 - 16 hrs |
| 110g target (Generous Read) | seed 8g | flour 51g | water 51g | ripe in 12 - 16 hrs |
Live Parameter Solver for Overnight 1:6:6 Sourdough Starter Feeding
Dial in custom baker's percentages and export your adjusted 8g : 46g : 46g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (100g Build)
Flour quality matters more than ratio labels at this size: 46g of fresh flour refreshing 8g of seed at 100% Liquid determines how much maltose the amylase releases per hour, which in turn sets the 12 - 16 hrs ripening curve at 75°F.
Flour choice shifts the timeline more than most bakers expect. At 1:6:6 with 46g of flour, a malted bread flour peaks faster and sweeter than an unmalted one, because the added amylase liberates more maltose per minute and the culture simply runs out of substrate sooner.
Zero-Discard Scraping Method for 100g Levain (1:6:6)
- Feed at the Right Moment: For warm summer overnight build (77°f–79°f), begin the 1:6:6 feed 12 - 16 hrs before you plan to mix dough.
- Mix 9g Seed, 55g Flour, 56g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (12 - 16 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 100 grams and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:6:6 seed.
Cereal Chemistry & Bench Execution FAQs
How long does a 1:6:6 feeding take to peak?
At 75°F (24°C) the culture domes in 12 - 16 hrs; a cooler room adds roughly 3.8% for every degree below that.
What is the real difference between 1:6:6 and a 1:1:1 feed?
A 1:1:1 feed keeps one third of the batch as seed and peaks fastest; 1:6:6 keeps one 13th, so it ripens more slowly but with far less inherited acidity.
Can I make 100g of sourdough culture with a stiff 50% starter?
A 1:6:6 feed already produces 100% liquid sourdough culture. For a 50% final hydration you would instead use 46g flour and 46g water.