Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 100g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 100g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
The arithmetic of a 1:8:8 refreshing is simple: 100g of starter divided by 17 parts gives 5.9g per part, so the seed is 6g, the fresh flour is 47g and the water is 47g. At 100% Liquid this extended 14-hour high-dilution de-acidifying refresh build ripens in 12 - 16 hrs. If you keep a 20g jar remainder, refresh 120g instead: 7g seed, 56g flour, 57g water — zero discard, permanently.
- Exact 100g Build
- 6g : 47g : 47gStarter : Flour : Water (1:8:8)
- 100g + 20g Jar Reserve
- 7g : 56g : 57gBuilds 120g total (0g discard waste)
- Estimated Peak Window
- 12 - 16 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%Extended 14-hour high-dilution de-acidifying feed
Reference Table: 1:8:8 Ratios at 100g and Its Neighbours
Weights derived from the 17-part 1:8:8 division, where one part equals 5.9g.
| How Much to Make | Starter (1 Part) | Flour (8 Parts) | Water (8 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 120g target ([Your Target]) | seed 7g | flour 56g | water 57g | ripe in 12 - 16 hrs |
| 100g target (Leaner Read) | seed 6g | flour 47g | water 47g | ripe in 12 - 16 hrs |
| 80g target (Fuller Read) | seed 5g | flour 38g | water 37g | ripe in 12 - 16 hrs |
| 110g target (Micro Scale) | seed 6g | flour 52g | water 52g | ripe in 12 - 16 hrs |
| 90g target (Large Scale) | seed 5g | flour 42g | water 43g | ripe in 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 1:8:8 Feeds Maximize Oven Spring (100g Build)
The acid dilution is asymmetric: dropping from a 1:1:1 refresh to a 1:8:8 refresh multiplies the flour and water by 8 and 8 while the seed stays fixed, so at 100g the 6g of inoculum is spread across a far larger medium. That is precisely why 100% Liquid starters are prized for extended 14-hour high-dilution de-acidifying refresh work.
Hydration discipline at 100% Liquid means the 47g of water should be room temperature, not hot. Water above 95°F can shock the lactobacilli and stall the 12 - 16 hrs peak, while water below 60°F pushes fermentation into a slow acidifying phase that flattens the eventual rise.
Zero-Discard Scraping Method for 100g Levain (1:8:8)
- Reserve the 20g Jar Remainder (7g): Tip your culture jar and scrape every last gram into a clean vessel — roughly 7g — so nothing is discarded.
- Combine the 1:8:8 Feed (56g + 57g): Stir 56g of flour into 7g of seed, then add 57g of room-temperature water until no dry flour remains.
- Mark the 120g 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 100g and Return 20g: Pour 100g of peaked levain into your dough, then scrape the surviving 20g back into the jar and refrigerate at 38°F.
Technical Q&A: Overnight 1:8:8 Sourdough Starter Feeding Ratio
What is the real difference between 1:8:8 and a 1:1:1 feed?
A 1:1:1 feed keeps one third of the batch as seed and peaks fastest; 1:8:8 keeps one 17th, so it ripens more slowly but with far less inherited acidity.
How long does a 1:8:8 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.
How much extra should I build so I never run out of starter?
Build 120g in total — 7g starter, 56g flour, 57g water — and the leftover 20g becomes the seed for the next refresh.