Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 90g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 90g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Feed 1:6:6 and you get 7g seed starter, 42g flour and 41g water, adding up to the 90 grams you actually need. That 100% Liquid culture peaks in 12 - 16 hrs at 75°F. Add the 20g buffer and the numbers shift to 8g / 51g / 51g for a 110g jar. Perfect for Warm summer overnight build (77°F–79°F).
- Exact 90g Build
- 7g : 42g : 41gStarter : Flour : Water (1:6:6)
- 90g + 20g Jar Reserve
- 8g : 51g : 51gBuilds 110g 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 70g to 110g
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 |
|---|---|---|---|---|
| 80g 1:6:6 levain [Exact Build] | 6g seed culture | 37g flour | 37g water | peak 12 - 16 hrs |
| 110g 1:6:6 levain Slightly Leaner | 8g seed culture | 51g flour | 51g water | peak 12 - 16 hrs |
| 90g 1:6:6 levain Slightly Fuller | 7g seed culture | 42g flour | 41g water | peak 12 - 16 hrs |
| 70g 1:6:6 levain Much Leaner | 5g seed culture | 32g flour | 33g water | peak 12 - 16 hrs |
| 100g 1:6:6 levain Much Fuller | 8g seed culture | 46g flour | 46g water | peak 12 - 16 hrs |
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 (90g Build)
Each gram of the 42g flour portion in a 1:6:6 refresh absorbs roughly half its weight in water once fully hydrated, so the 41g water portion at 100% Liquid sits exactly where the flour becomes a pourable paste rather than a shaggy mass — the consistency you want in a 90g levain.
Scaling the feed scales the acid dilution too. A 90g 1:6:6 build and a 110g build do not carry the same proportion of the previous batch's acid, because the extra 51g of flour and 51g of water dilute the 8g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 90g Levain (1:6:6)
- Zero the Scale and Pre-weigh (8g / 51g / 51g): Set out three vessels and weigh each ingredient before you open the starter jar.
- Bloom the Seed (8g): Add the 8g of ripe seed to 51g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (51g): Incorporate half the flour, wait 20 minutes for hydration, then work in the remainder so no dry pockets survive.
- Ferment to a Dome (12 - 16 hrs): At 75°F the 1:6:6 culture should double and dome in 12 - 16 hrs; pull 90g at peak and return 20g to the fridge.
Technical Q&A: Overnight 1:6:6 Sourdough Starter Feeding Ratio
Can I still make 90g if I only have 45g of culture?
Feed 45g of seed with 42g flour and 41g water, then treat the resulting 128g of levain as your culture instead.
Does the 90g figure include the jar remnants?
No. 90g is the usable levain you take out of the jar; the jar build is 110g so that 20g of culture always survives the transfer.
How much extra should I build so I never run out of starter?
Build 110g in total — 8g starter, 51g flour, 51g water — and the leftover 20g becomes the seed for the next feed.