Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 150g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 150g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 1:8:8 feed for 150 g splits the jar into 17 equal units of 8.8g ā 9g ripe seed, 71g fresh flour, 70g water. Those three weights total exactly 150 g, and the culture reaches a full dome in 12 - 16 hrs at 75Ā°F. Building 170g instead (10g / 80g / 80g) leaves the 20g jar reserve so nothing is ever thrown away. Best for: Extended 14-hour high-dilution de-acidifying feed.
- Exact 150g Build
- 9g : 71g : 70gStarter : Flour : Water (1:8:8)
- 150g + 20g Jar Reserve
- 10g : 80g : 80gBuilds 170g total (0g discard waste)
- Estimated Peak Window
- 12 - 16 hrsAt 74Ā°Fā76Ā°F (23.5Ā°Cā24.5Ā°C)
- Levain Hydration
- 100%Extended 14-hour high-dilution de-acidifying feed
Zero-Discard 1:8:8 Starter Math at 150g (9g : 71g : 70g)
Weights derived from the 17-part 1:8:8 division, where one part equals 8.8g.
| How Much to Make | Starter (1 Part) | Flour (8 Parts) | Water (8 Parts) | Peak Hours (75Ā°F) |
|---|---|---|---|---|
| 150g target ([Exact Build]) | seed 9g | flour 71g | water 70g | ripe in 12 - 16 hrs |
| 140g target (Slightly Leaner) | seed 8g | flour 66g | water 66g | ripe in 12 - 16 hrs |
| 160g target (Slightly Fuller) | seed 9g | flour 75g | water 76g | ripe in 12 - 16 hrs |
| 130g target (Much Leaner) | seed 8g | flour 61g | water 61g | ripe in 12 - 16 hrs |
| 170g target (Much Fuller) | seed 10g | flour 80g | water 80g | ripe in 12 - 16 hrs |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 9g : 71g : 70g baseline.
De-Acidifying Your Culture: Why High-Ratio 1:8:8 Feeds Maximize Oven Spring (150g Build)
The acid dilution is asymmetric: dropping from a 1:1:1 feed to a 1:8:8 feed multiplies the flour and water by 8 and 8 while the seed stays fixed, so at 150g the 9g 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 feed work.
Watch the jar wall. A 150g build in a straight-sided container rises almost exactly in proportion to its weight because 100% Liquid levain traps little gas structure; mark the starting line with a rubber band and you can read the 12 - 16 hrs window without guessing.
Zero-Discard Scraping Method for 150g Levain (1:8:8)
- Feed at the Right Moment: For extended 14-hour high-dilution de-acidifying feed, begin the 1:8:8 feed 12 - 16 hrs before you plan to mix dough.
- Mix 10g Seed, 80g Flour, 80g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (12 - 16 hrs): Keep the jar at 75Ā°F, ideally inside a proofing box, until the culture peaks.
- Use 150 grams and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:8:8 seed.
Common Scaling & Troubleshooting Questions (9g : 71g : 70g)
Can I scale this 150g build up to 300g?
Double every number: 18g culture, 142g flour, 140g water. The ratio, and therefore the 12 - 16 hrs peak, is unchanged.
Can I still make 150 grams if I only have 75g of starter?
Feed 75g of seed with 71g flour and 70g water, then treat the resulting 216g of levain as your starter instead.
How much extra should I build so I never run out of starter?
Build 170g in total ā 10g starter, 80g flour, 80g water ā and the leftover 20g becomes the seed for the next feed.