Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 300g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 300g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 300 g 1:6:6 levain is 23g ripe starter plus 138g flour plus 139g water. Because a 1:6:6 ratio dilutes the previous batch's organic acid hard, this 100% Liquid culture peaks bright and clean in 12 - 16 hrs rather than tasting of vinegar. For a zero-waste routine, build 320g (25g / 148g / 147g) and return 20g to the fridge. Use it for Warm summer overnight build (77°F–79°F).
- Exact 300g Build
- 23g : 138g : 139gStarter : Flour : Water (1:6:6)
- 300g + 20g Jar Reserve
- 25g : 148g : 147gBuilds 320g 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)
Zero-Discard 1:6:6 Starter Math at 300g (23g : 138g : 139g)
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 |
|---|---|---|---|---|
| 1:6:6 @ 290g [Anchor] | starter 22g / flour 134g | water 134g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:6:6 @ 320g Down 10g | starter 25g / flour 148g | water 147g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:6:6 @ 300g Up 10g | starter 23g / flour 138g | water 139g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:6:6 @ 280g Down 20g | starter 22g / flour 129g | water 129g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:6:6 @ 310g Up 20g | starter 24g / flour 143g | water 143g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
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 (300g Build)
Scaling to 300g means every gram is shared across 13 parts (23.1g each). The 23g seed portion carries the entire wild yeast and lactobacilli population, the 138g flour portion supplies the substrate, and the 139g water portion sets the mobile phase for both.
The practical limit of a 1:6:6 refresh is handling, not biology. At 100% Liquid the 139g of water against 138g of flour produces a thick paste that clings to a spoon; at 1:1:1 it is a pourable batter. Choose the ratio that suits how you actually stir, not the one that sounds most professional.
Zero-Discard Scraping Method for 300g Levain (1:6:6)
- Never Scrap the Jar Clean: Leave a deliberate 25g remnant of starter in the vessel — this is the seed for the next 1:6:6 feed, not waste.
- Top Up with 148g Flour and 147g Water: These two additions convert your remnant into exactly 320g 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
Can I scale this 300g build up to 600g?
Double every number: 46g starter, 276g flour, 278g water. The ratio, and therefore the 12 - 16 hrs peak, is unchanged.
Is a 1:6:6 ratio too acidic for a 300g levain?
No. At 1:6:6 the acid from the previous batch is diluted across 6 parts of flour and 6 parts of water, giving a 100% liquid levain that tastes clean and mild.
Can I still make 300 g if I only have 150g of starter?
Feed 150g of seed with 138g flour and 139g water, then treat the resulting 427g of levain as your starter instead.