Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 120g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 120g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:8:8 feed: how much you want (120 g) and how much the jar will cling to (20g). The first splits into 7g seed, 56g flour and 57g water. The second pushes it to 8g, 66g and 66g. At 75°F the 100% Liquid culture is ready in 12 - 16 hrs — a clean fit for Extended 14-hour high-dilution de-acidifying feed.
- Exact 120g Build
- 7g : 56g : 57gStarter : Flour : Water (1:8:8)
- 120g + 20g Jar Reserve
- 8g : 66g : 66gBuilds 140g 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
Scaling 1:8:8 Feeds Across 100g to 140g
Zero-waste gram breakdown for 1:8:8 (100% Liquid) centred on the 120g target, with the 140g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (8 Parts) | Water (8 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 1:8:8 @ 100g [Anchor] | starter 6g / flour 47g | water 47g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:8:8 @ 120g Down 10g | starter 7g / flour 56g | water 57g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:8:8 @ 140g Up 10g | starter 8g / flour 66g | water 66g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:8:8 @ 110g Down 20g | starter 6g / flour 52g | water 52g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
| 1:8:8 @ 130g Up 20g | starter 8g / flour 61g | water 61g | hydration 100% Liquid | 12 - 16 hrs at 75°F |
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 (120g Build)
Zero-waste refreshing only works when the arithmetic is exact. The 120g build needs 56g of flour and 57g of water against 7g of seed; the 140g jar build needs 66g and 66g against 8g. Round to whole grams and the 20g reserve survives every cycle.
Readiness, not the clock, should end the feed. The 1:8:8 culture at 120 g 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 120g Levain (1:8:8)
- Check Room Temperature: Confirm your kitchen is close to 75°F (24°C). At 68°F a 1:8:8 feed stretches toward 12 - 16 hrs of extra ripening, and at 82°F it contracts noticeably.
- Build the 140g Base (8g Seed): Feed your seed starter with 66g of flour and 66g of water at 100% Liquid.
- Watch for the Convex Dome (12 - 16 hrs): The surface should bulge into a smooth pillow and jiggle when gently shaken, not collapse flat.
- Split the Peak (120g Out, 20g Back): Use 120g of the 140g build in your dough and restart the cycle with the 20g that is left.
Technical Q&A: Overnight 1:8:8 Sourdough Starter Feeding Ratio
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 140g in total — 8g starter, 66g flour, 66g water — and the leftover 20g becomes the seed for the next feed.
What happens if I use 1:8:8 starter in a very wet dough?
The 100% Liquid levain carries less acid, so a wet dough keeps more of its elasticity. Hold back a little extra water if your flour absorbs like 56g of bread flour does.