Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 180g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 180g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Feed 1:6:6 and you get 14g seed starter, 83g flour and 83g water, adding up to the 180 grams you actually need. That 100% Liquid culture peaks in 12 - 16 hrs at 75°F. Add the 20g buffer and the numbers shift to 15g / 92g / 93g for a 200g jar. Perfect for Warm summer overnight build (77°F–79°F).
- Exact 180g Build
- 14g : 83g : 83gStarter : Flour : Water (1:6:6)
- 180g + 20g Jar Reserve
- 15g : 92g : 93gBuilds 200g 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)
1:6:6 Sourdough Starter Feeding Chart Around a 180g Build
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 |
|---|---|---|---|---|
| 160g 1:6:6 levain [Baseline] | 12g seed culture | 74g flour | 74g water | peak 12 - 16 hrs |
| 180g 1:6:6 levain Trimmed Read | 14g seed culture | 83g flour | 83g water | peak 12 - 16 hrs |
| 200g 1:6:6 levain Extended Read | 15g seed culture | 92g flour | 93g water | peak 12 - 16 hrs |
| 170g 1:6:6 levain Compact Read | 13g seed culture | 78g flour | 79g water | peak 12 - 16 hrs |
| 190g 1:6:6 levain Generous Read | 15g seed culture | 88g flour | 87g water | peak 12 - 16 hrs |
Live Parameter Solver for Overnight 1:6:6 Sourdough Starter Feeding
Dial in custom baker's percentages and export your adjusted 14g : 83g : 83g formula for bake day.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (180g Build)
The 1:6:6 ratio dilutes organic acid carried over from the previous batch by roughly 13:1 at 180g. Because 14g of that inoculum is only 13.8g per part, the residual lactic and acetic acid entering the new batch is proportionally smaller — which is why 100% Liquid cultures taste cleaner and rise faster.
Hydration discipline at 100% Liquid means the 83g 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 180g Levain (1:6:6)
- Zero the Scale and Pre-weigh (15g / 92g / 93g): Set out three vessels and weigh each ingredient before you open the starter jar.
- Bloom the Seed (15g): Add the 15g of ripe seed to 93g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (92g): Incorporate half the flour, wait 20 minutes for hydration, then work in the remainder so no dry pockets survive.
- Ferment to a Dome (12 - 16 hrs): At 75°F the 1:6:6 culture should double and dome in 12 - 16 hrs; pull 180g at peak and return 20g to the fridge.
Cereal Chemistry & Bench Execution FAQs
How much extra should I build so I never run out of starter?
Build 200g in total — 15g starter, 92g flour, 93g water — and the leftover 20g becomes the seed for the next feed.
Can I scale this 180g build up to 360g?
Double every number: 28g starter, 166g flour, 166g water. The ratio, and therefore the 12 - 16 hrs peak, is unchanged.
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.