Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 80g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 80g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:6:6 feed: how much you want (80g) and how much the jar will cling to (20g). The first splits into 6g seed, 37g flour and 37g water. The second pushes it to 8g, 46g and 46g. 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 80g Build
- 6g : 37g : 37gStarter : Flour : Water (1:6:6)
- 80g + 20g Jar Reserve
- 8g : 46g : 46gBuilds 100g 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)
Reference Table: 1:6:6 Ratios at 80g and Its Neighbours
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 100g ([Exact Build]) | 8g cultured seed | 46g sifted flour + 46g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 80g (Slightly Leaner) | 6g cultured seed | 37g sifted flour + 37g 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 90g (Much Leaner) | 7g cultured seed | 42g sifted flour + 41g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 70g (Much Fuller) | 5g cultured seed | 32g sifted flour + 33g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
Dynamic Stoichiometric Workbench (6g : 37g : 37g)
Test custom loaf weights or alternative fermentation schedules directly against the 8g : 46g : 46g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:6:6 Feeds Maximize Oven Spring (80g Build)
The 1:6:6 ratio dilutes organic acid carried over from the previous batch by roughly 13:1 at 80 grams. Because 6g of that inoculum is only 6.2g per part, the residual lactic and acetic acid entering the new batch is proportionally smaller — which is why 100% Liquid cultures taste cleaner and rise faster.
Scaling the feed scales the acid dilution too. A 80g 1:6:6 build and a 100g build do not carry the same proportion of the previous batch's acid, because the extra 46g of flour and 46g of water dilute the 8g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 80g Levain (1:6:6)
- Divide 80g by 13 Parts (6.2g Each): A 1:6:6 ratio has 13 parts, so each part of your 80g target weighs 6.2g.
- Measure the 1 Seed Part (6g): That is your existing culture, weighed cold and fresh from the refrigerator.
- Measure the 6 Flour Part (37g) and 6 Water Part (37g): Add both, mix to a stiff paste, and cover the jar.
- Peak and Reserve (12 - 16 hrs): After 12 - 16 hrs at 75°F, portion out 80g and keep the balance as tomorrow's seed.
Key Baker's Math Questions (Exact 80g Build: 6g : 37g : 37g)
What flour should I use for a 80 grams 1:6:6 levain?
A 12%+ protein bread flour for the 37g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
Is a 1:6:6 ratio too acidic for a 80g 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.
How much extra should I build so I never run out of starter?
Build 100g in total — 8g starter, 46g flour, 46g water — and the leftover 20g becomes the seed for the next feed.