Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 250g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 250g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
The arithmetic of a 1:6:6 feeding is simple: 250g of starter divided by 13 parts gives 19.2g per part, so the seed is 19g, the fresh flour is 115g and the water is 116g. At 100% Liquid this warm summer overnight build (77°f–79°f) build ripens in 12 - 16 hrs. If you keep a 20g jar remainder, feed 270g instead: 21g seed, 125g flour, 124g water — zero discard, permanently.
- Exact 250g Build
- 19g : 115g : 116gStarter : Flour : Water (1:6:6)
- 250g + 20g Jar Reserve
- 21g : 125g : 124gBuilds 270g 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)
Scaling 1:6:6 Feeds Across 230g to 270g
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 |
|---|---|---|---|---|
| 230g target ([Exact Build]) | seed 18g | flour 106g | water 106g | ripe in 12 - 16 hrs |
| 250g target (Slightly Leaner) | seed 19g | flour 115g | water 116g | ripe in 12 - 16 hrs |
| 270g target (Slightly Fuller) | seed 21g | flour 125g | water 124g | ripe in 12 - 16 hrs |
| 240g target (Much Leaner) | seed 18g | flour 111g | water 111g | ripe in 12 - 16 hrs |
| 260g target (Much Fuller) | seed 20g | flour 120g | water 120g | ripe in 12 - 16 hrs |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your starter feeding ratio × target weight ratios locked.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (250g Build)
Each gram of the 115g flour portion in a 1:6:6 feed absorbs roughly half its weight in water once fully hydrated, so the 116g water portion at 100% Liquid sits exactly where the flour becomes a pourable paste rather than a shaggy mass — the consistency you want in a 250g levain.
Watch the jar wall. A 250g build in a straight-sided container rises almost exactly in proportion to its weight because 100% Liquid levain traps little gas structure; mark the starting line with a rubber band and you can read the 12 - 16 hrs window without guessing.
Zero-Discard Scraping Method for 250g Levain (1:6:6)
- Never Scrap the Jar Clean: Leave a deliberate 21g remnant of starter in the vessel — this is the seed for the next 1:6:6 feed, not waste.
- Top Up with 125g Flour and 124g Water: These two additions convert your remnant into exactly 270g of 100% Liquid levain.
- Wait for the 12 - 16 hrs Peak: Confirm the dome and the escaping gas streaks before you need the levain.
- Return the Surviving 20g: Whatever levain is left after your bake goes straight back into the jar and the refrigerator, and the cycle repeats without a single discarded gram.
Technical Q&A: Overnight 1:6:6 Sourdough Starter Feeding Ratio
Why is my 1:6:6 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 115g of fresh flour, will strip the acid and restart the yeast.
Can I still make 250 grams if I only have 125g of starter?
Feed 125g of seed with 115g flour and 116g water, then treat the resulting 356g of levain as your starter instead.
What happens if I use 1:6:6 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 115g of bread flour does.