Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 40g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 40g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 40 g 1:6:6 levain is 3g ripe starter plus 18g flour plus 19g 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 60g (5g / 28g / 27g) and return 20g to the fridge. Use it for Warm summer overnight build (77°F–79°F).
- Exact 40g Build
- 3g : 18g : 19gStarter : Flour : Water (1:6:6)
- 40g + 20g Jar Reserve
- 5g : 28g : 27gBuilds 60g 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 40g (3g : 18g : 19g)
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 |
|---|---|---|---|---|
| Levain build 20g ([Exact Build]) | 2g cultured seed | 9g sifted flour + 9g 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 60g (Slightly Fuller) | 5g cultured seed | 28g sifted flour + 27g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 30g (Much Leaner) | 2g cultured seed | 14g sifted flour + 14g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 50g (Much Fuller) | 4g cultured seed | 23g sifted flour + 23g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
Interactive Starter Feeding Ratio × Target Weight Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (40g Build)
Scaling to 40g means every gram is shared across 13 parts (3.1g each). The 3g seed portion carries the entire wild yeast and lactobacilli population, the 18g flour portion supplies the substrate, and the 19g water portion sets the mobile phase for both.
Readiness, not the clock, should end the feed. The 1:6:6 culture at 40g 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 40g Levain (1:6:6)
- Reserve the 20g Jar Remainder (5g): Tip your culture jar and scrape every last gram into a clean vessel — roughly 5g — so nothing is discarded.
- Combine the 1:6:6 Feed (28g + 27g): Stir 28g of flour into 5g of seed, then add 27g of room-temperature water until no dry flour remains.
- Mark the 60g Target: Level the jar and tape a line at the starting height; the culture should dome well past it within 12 - 16 hrs at 75°F.
- Harvest 40g and Return 20g: Pour 40g of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
How long does a 1:6:6 feeding take to peak?
At 75°F (24°C) the culture domes in 12 - 16 hrs; a cooler room adds roughly 3.8% for every degree below that.
Does the 40 g figure include the jar remnants?
No. 40 g is the usable levain you take out of the jar; the jar build is 60g so that 20g of culture always survives the transfer.
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.