Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 30g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 30g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Feed 1:6:6 and you get 2g seed starter, 14g flour and 14g water, adding up to the 30 g you actually need. That 100% Liquid culture peaks in 12 - 16 hrs at 75°F. Add the 20g buffer and the numbers shift to 4g / 23g / 23g for a 50g jar. Perfect for Warm summer overnight build (77°F–79°F).
- Exact 30g Build
- 2g : 14g : 14gStarter : Flour : Water (1:6:6)
- 30g + 20g Jar Reserve
- 4g : 23g : 23gBuilds 50g 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 20g to 50g
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 |
|---|---|---|---|---|
| Levain build 30g ([Exact Build]) | 2g cultured seed | 14g sifted flour + 14g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 40g (Slightly Leaner) | 3g cultured seed | 18g sifted flour + 19g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 20g (Slightly Fuller) | 2g cultured seed | 9g sifted flour + 9g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 50g (Much Leaner) | 4g cultured seed | 23g sifted flour + 23g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 20g (Much Fuller) | 2g cultured seed | 9g sifted flour + 9g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
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 (30g Build)
Monod growth kinetics explain the 12 - 16 hrs window: the 1:6:6 refresh drops the seed fraction to 2.3g per 13 parts, so fermentable sugar concentration sits just above the half-saturation constant for 2g of inoculum. Yeast divides fastest while sugar is plentiful, then slows as the 14g of new flour is exhausted and lactic acid accumulates.
Readiness, not the clock, should end the refresh. The 1:6:6 culture at 30g should dome into a taut convex pillow and release gas in visible streaks when the jar is tilted; a levain that merely doubled and stayed flat has not finished fermenting and will underproof the dough.
Zero-Discard Scraping Method for 30g Levain (1:6:6)
- Feed at the Right Moment: For warm summer overnight build (77°f–79°f), begin the 1:6:6 feed 12 - 16 hrs before you plan to mix dough.
- Mix 4g Seed, 23g Flour, 23g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (12 - 16 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 30g and Keep 20g: The sourdough culture goes into your dough at full stretch; the reserve becomes the next cycle's 1:6:6 seed.
Technical Q&A: Overnight 1:6:6 Sourdough Starter Feeding Ratio
How many grams of starter, flour and water make 30g at a 1:6:6 ratio?
2g starter + 14g flour + 14g water = 30g, split across 13 parts of 2.3g each.
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 14g of fresh flour, will strip the acid and restart the yeast.
What flour should I use for a 30g 1:6:6 levain?
A 12%+ protein bread flour for the 14g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.