Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 60g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 60g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:6:6 feed: how much you want (60 g) and how much the jar will cling to (20g). The first splits into 5g seed, 28g flour and 27g water. The second pushes it to 6g, 37g and 37g. At 75°F the 100% Liquid culture is ready in 12 - 16 hrs — a clean fit for Warm summer overnight build (77°F–79°F).
- Exact 60g Build
- 5g : 28g : 27gStarter : Flour : Water (1:6:6)
- 60g + 20g Jar Reserve
- 6g : 37g : 37gBuilds 80g 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)
Gram-by-Gram 1:6:6 Levain Breakdown for 60g (100% Liquid)
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 |
|---|---|---|---|---|
| 60g 1:6:6 levain [Baseline] | 5g seed culture | 28g flour | 27g water | peak 12 - 16 hrs |
| 50g 1:6:6 levain Trimmed Read | 4g seed culture | 23g flour | 23g water | peak 12 - 16 hrs |
| 70g 1:6:6 levain Extended Read | 5g seed culture | 32g flour | 33g water | peak 12 - 16 hrs |
| 40g 1:6:6 levain Compact Read | 3g seed culture | 18g flour | 19g water | peak 12 - 16 hrs |
| 80g 1:6:6 levain Generous Read | 6g seed culture | 37g flour | 37g water | peak 12 - 16 hrs |
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 (60g Build)
Temperature and ratio interact. The 1:6:6 figure of 1:6:6 does not mean the same thing in a 68°F kitchen as in an 82°F one: with the 12 - 16 hrs window quoted at 75°F, a cooler room stretches it by roughly 3.8% per degree, so 28g of flour in a 100% Liquid feed may need longer than the label implies.
Retard the leftover, not the levain. The 12 - 16 hrs peak at 100% Liquid is a room-temperature event; once you have used your 60g, park the remaining 20g of the 80g build in the refrigerator at 38°F, where the culture rests without consuming its own starch supply.
Zero-Discard Scraping Method for 60g 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 6g Seed, 37g Flour, 37g 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 60 grams and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:6:6 seed.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
How much extra should I build so I never run out of starter?
Build 80g in total — 6g starter, 37g flour, 37g 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.
Can I make 60g of sourdough culture with a stiff 50% starter?
A 1:6:6 feed already produces 100% liquid sourdough culture. For a 50% final hydration you would instead use 28g flour and 28g water.