Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 150g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 150g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
To make 150 g of active starter at a 1:6:6 ratio (1:6:6), weigh 12g of ripe seed, 69g of flour and 69g of water. That 100% Liquid culture will be domed and sweet in 12 - 16 hrs at 75°F, which is exactly the timing you want for Warm summer overnight build (77°F–79°F). Feed 170g — 13g / 78g / 79g — if you want to stop discarding permanently.
- Exact 150g Build
- 12g : 69g : 69gStarter : Flour : Water (1:6:6)
- 150g + 20g Jar Reserve
- 13g : 78g : 79gBuilds 170g 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)
Gram-by-Gram 1:6:6 Levain Breakdown for 150g (100% Liquid)
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 |
|---|---|---|---|---|
| 150g 1:6:6 levain [Exact Build] | 12g seed culture | 69g flour | 69g water | peak 12 - 16 hrs |
| 160g 1:6:6 levain Slightly Leaner | 12g seed culture | 74g flour | 74g water | peak 12 - 16 hrs |
| 140g 1:6:6 levain Slightly Fuller | 11g seed culture | 65g flour | 64g water | peak 12 - 16 hrs |
| 170g 1:6:6 levain Much Leaner | 13g seed culture | 78g flour | 79g water | peak 12 - 16 hrs |
| 130g 1:6:6 levain Much Fuller | 10g seed culture | 60g flour | 60g water | peak 12 - 16 hrs |
Dynamic Stoichiometric Workbench (12g : 69g : 69g)
Test custom loaf weights or alternative fermentation schedules directly against the 13g : 78g : 79g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (150g Build)
Zero-waste feeding only works when the arithmetic is exact. The 150g build needs 69g of flour and 69g of water against 12g of seed; the 170g jar build needs 78g and 79g against 13g. Round to whole grams and the 20g reserve survives every cycle.
If your culture is sluggish or smells sharply of vinegar, the ratio is usually not the culprit — the culture is. Two consecutive warm 1:6:6 refreshes, each feeding 69g of fresh flour against 12g of tired seed, strip out accumulated acetic acid and restore yeast vigour faster than any other single intervention.
Zero-Discard Scraping Method for 150g Levain (1:6:6)
- Reserve the 20g Jar Remainder (13g): Tip your starter jar and scrape every last gram into a clean vessel — roughly 13g — so nothing is discarded.
- Combine the 1:6:6 Feed (78g + 79g): Stir 78g of flour into 13g of seed, then add 79g of room-temperature water until no dry flour remains.
- Mark the 170g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 12 - 16 hrs at 75°F.
- Harvest 150 grams and Return 20g: Pour 150 grams 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 150g Build: 12g : 69g : 69g)
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 12 - 16 hrs peak simply arrives sooner once you refresh it.
Can I scale this 150 g build up to 300g?
Double every number: 24g starter, 138g flour, 138g water. The ratio, and therefore the 12 - 16 hrs peak, is unchanged.
Can I make 150g of levain with a stiff 50% culture?
A 1:6:6 feed already produces 100% liquid levain. For a 50% final hydration you would instead use 69g flour and 69g water.