Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 180g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 180g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
A 180 grams 1:8:8 levain is 11g ripe starter plus 85g flour plus 84g water. Because a 1:8:8 ratio dilutes the previous batch's organic acid hard, this 100% Liquid culture peaks bright and clean in 12 - 16 hrs rather than tasting of vinegar. For a zero-waste routine, build 200g (12g / 94g / 94g) and return 20g to the fridge. Use it for Extended 14-hour high-dilution de-acidifying feed.
- Exact 180g Build
- 11g : 85g : 84gStarter : Flour : Water (1:8:8)
- 180g + 20g Jar Reserve
- 12g : 94g : 94gBuilds 200g 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
180g 1:8:8 Feeding Neighbourhood: Seed, Flour, Water & Peak Window
Zero-waste gram breakdown for 1:8:8 (100% Liquid) centred on the 180g target, with the 200g jar reserve alongside.
| Target Levain Yield | Seed Starter (1 Part) | Fresh Flour (8 Parts) | Water (8 Parts) | Peak Ripening Time @ 75°F |
|---|---|---|---|---|
| 180g target ([Your Target]) | seed 11g | flour 85g | water 84g | ripe in 12 - 16 hrs |
| 190g target (Leaner Read) | seed 11g | flour 89g | water 90g | ripe in 12 - 16 hrs |
| 170g target (Fuller Read) | seed 10g | flour 80g | water 80g | ripe in 12 - 16 hrs |
| 200g target (Micro Scale) | seed 12g | flour 94g | water 94g | ripe in 12 - 16 hrs |
| 160g target (Large Scale) | seed 9g | flour 75g | water 76g | ripe in 12 - 16 hrs |
Real-Time Dough & Starter Scaling Sandbox
Scale this Overnight 1:8:8 (1 8 8) Sourdough St specification up or down on your digital scale with zero hydration drift.
De-Acidifying Your Culture: Why High-Ratio 1:8:8 Feeds Maximize Oven Spring (180g Build)
Temperature and ratio interact. The 1:8:8 figure of 1:8:8 does not mean the same thing in a 68°F kitchen as in an 82°F one: with the 12 - 16 hrs window quoted at 75°F, a cooler room stretches it by roughly 3.8% per degree, so 85g of flour in a 100% Liquid feed may need longer than the label implies.
Timing your bake around the refresh is what makes a 1:8:8 build useful: count backwards from your target oven time by 12 - 16 hrs plus your bulk duration, and you arrive at the moment you should stir 85g of flour into 84g of water for extended 14-hour high-dilution de-acidifying refresh.
Zero-Discard Scraping Method for 180g Levain (1:8:8)
- Zero the Scale and Pre-weigh (12g / 94g / 94g): Set out three vessels and weigh each ingredient before you open the culture jar.
- Bloom the Seed (12g): Add the 12g of ripe seed to 94g of water and stir until the mixture becomes a uniform cloudy suspension.
- Add Flour in Two Pours (94g): 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 1:8:8 culture should double and dome in 12 - 16 hrs; pull 180g at peak and return 20g to the fridge.
Diagnostic Answers: Overnight 1:8:8 (1 8 8) Sourdough Starter Ra
Should the water be warm or cold for a 1:8:8 feed?
Room temperature, roughly 70°F (21°C). Hotter water risks shocking the culture, while colder water stretches the 12 - 16 hrs peak considerably.
How many grams of starter, flour and water make 180 g at a 1:8:8 ratio?
11g starter + 85g flour + 84g water = 180 g, split across 17 parts of 10.6g each.
Why is my 1:8:8 starter not doubling?
Usually the seed was neglected in the refrigerator. Two warm 1:2:2 refreshes at 76–78°F, each with 85g of fresh flour, will strip the acid and restart the yeast.