Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 120g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 120g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 1:6:6 feed for 120g splits the jar into 13 equal units of 9.2g — 9g ripe seed, 55g fresh flour, 56g water. Those three weights total exactly 120g, and the culture reaches a full dome in 12 - 16 hrs at 75°F. Building 140g instead (11g / 65g / 64g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: Warm summer overnight build (77°F–79°F).
- Exact 120g Build
- 9g : 55g : 56gStarter : Flour : Water (1:6:6)
- 120g + 20g Jar Reserve
- 11g : 65g : 64gBuilds 140g 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)
120g 1:6:6 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Every row recalculates the 1:6:6 ratio from scratch so the seed, flour and water columns stay internally consistent.
| Levain Yield to Build | Seed Culture (1 Part) | Added Flour (6 Parts) | Added Water (6 Parts) | Ripening Window at 75°F |
|---|---|---|---|---|
| Levain build 140g ([Your Target]) | 11g cultured seed | 65g sifted flour + 64g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 120g (Leaner Read) | 9g cultured seed | 55g sifted flour + 56g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 100g (Fuller Read) | 8g cultured seed | 46g sifted flour + 46g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 130g (Micro Scale) | 10g cultured seed | 60g sifted flour + 60g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 110g (Large Scale) | 8g cultured seed | 51g sifted flour + 51g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
Real-Time Dough & Starter Scaling Sandbox
Scale this Overnight 1:6:6 (1 6 6) Sourdough St specification up or down on your digital scale with zero hydration drift.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (120g Build)
Scaling to 120g means every gram is shared across 13 parts (9.2g each). The 9g seed portion carries the entire wild yeast and lactobacilli population, the 55g flour portion supplies the substrate, and the 56g water portion sets the mobile phase for both.
Hydration discipline at 100% Liquid means the 56g of water should be room temperature, not hot. Water above 95°F can shock the lactobacilli and stall the 12 - 16 hrs peak, while water below 60°F pushes fermentation into a slow acidifying phase that flattens the eventual rise.
Zero-Discard Scraping Method for 120g Levain (1:6:6)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:6:6 feed stretches toward 12 - 16 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 140g Base (11g Seed): Feed your seed starter with 65g of flour and 64g of water at 100% Liquid.
- Watch for the Convex Dome (12 - 16 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (120g Out, 20g Back): Use 120g of the 140g build in your dough and restart the cycle with the 20g that is left.
Diagnostic Answers: Overnight 1:6:6 (1 6 6) Sourdough Starter Ra
What flour should I use for a 120g 1:6:6 levain?
A 12%+ protein bread flour for the 55g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
Can I make 120g of levain with a stiff 50% starter?
A 1:6:6 feed already produces 100% liquid levain. For a 50% final hydration you would instead use 55g flour and 55g water.
Can I still make 120g if I only have 60g of culture?
Feed 60g of seed with 55g flour and 56g water, then treat the resulting 171g of levain as your culture instead.