Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 200g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 200g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 1:6:6 feed for 200g splits the jar into 13 equal units of 15.4g — 15g ripe seed, 92g fresh flour, 93g water. Those three weights total exactly 200g, and the culture reaches a full dome in 12 - 16 hrs at 75°F. Building 220g instead (17g / 102g / 101g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: Warm summer overnight build (77°F–79°F).
- Exact 200g Build
- 15g : 92g : 93gStarter : Flour : Water (1:6:6)
- 200g + 20g Jar Reserve
- 17g : 102g : 101gBuilds 220g 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)
Reference Table: 1:6:6 Ratios at 200g and Its Neighbours
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 |
|---|---|---|---|---|
| 200g 1:6:6 levain [Exact Build] | 15g seed culture | 92g flour | 93g water | peak 12 - 16 hrs |
| 190g 1:6:6 levain Slightly Leaner | 15g seed culture | 88g flour | 87g water | peak 12 - 16 hrs |
| 210g 1:6:6 levain Slightly Fuller | 16g seed culture | 97g flour | 97g water | peak 12 - 16 hrs |
| 180g 1:6:6 levain Much Leaner | 14g seed culture | 83g flour | 83g water | peak 12 - 16 hrs |
| 220g 1:6:6 levain Much Fuller | 17g seed culture | 102g flour | 101g water | peak 12 - 16 hrs |
Dynamic Stoichiometric Workbench (15g : 92g : 93g)
Test custom loaf weights or alternative fermentation schedules directly against the 17g : 102g : 101g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (200g Build)
The 1:6:6 ratio dilutes organic acid carried over from the previous batch by roughly 13:1 at 200 grams. Because 15g of that inoculum is only 15.4g 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.
Flour choice shifts the timeline more than most bakers expect. At 1:6:6 with 92g 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 200g 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 220g Base (17g Seed): Feed your seed starter with 102g of flour and 101g 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 (200 g Out, 20g Back): Use 200 g of the 220g build in your dough and restart the cycle with the 20g that is left.
Key Baker's Math Questions (Exact 200g Build: 15g : 92g : 93g)
Does the 200g figure include the jar remnants?
No. 200g is the usable levain you take out of the jar; the jar build is 220g so that 20g of culture always survives the transfer.
How much extra should I build so I never run out of starter?
Build 220g in total — 17g starter, 102g flour, 101g water — and the leftover 20g becomes the seed for the next feed.
Should the water be warm or cold for a 1:6:6 feed?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 12 - 16 hrs peak considerably.