Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 60g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 60g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:8:8 feed: how much you want (60 g) and how much the jar will cling to (20g). The first splits into 4g seed, 28g flour and 28g water. The second pushes it to 5g, 38g and 37g. 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 60g Build
- 4g : 28g : 28gStarter : Flour : Water (1:8:8)
- 60g + 20g Jar Reserve
- 5g : 38g : 37gBuilds 80g 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
Zero-Discard 1:8:8 Starter Math at 60g (4g : 28g : 28g)
Weights derived from the 17-part 1:8:8 division, where one part equals 3.5g.
| How Much to Make | Starter (1 Part) | Flour (8 Parts) | Water (8 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| Levain build 40g ([Your Target]) | 2g cultured seed | 19g sifted flour + 19g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 60g (Leaner Read) | 4g cultured seed | 28g sifted flour + 28g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 80g (Fuller Read) | 5g cultured seed | 38g sifted flour + 37g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 50g (Micro Scale) | 3g cultured seed | 24g sifted flour + 23g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
| Levain build 70g (Large Scale) | 4g cultured seed | 33g sifted flour + 33g liquid | zero-waste reserve 20g | 12 - 16 hrs dome window |
Dynamic Stoichiometric Workbench (4g : 28g : 28g)
Test custom loaf weights or alternative fermentation schedules directly against the 5g : 38g : 37g benchmark above.
De-Acidifying Your Culture: Why High-Ratio 1:8:8 Feeds Maximize Oven Spring (60g Build)
Because the 60 grams build holds only 4g of live culture, the 28g of flour and 28g of water must supply everything the yeast needs to reach a 12 - 16 hrs peak. Underfeeding therefore produces a sour levain, while a correctly fed 1:8:8 jar domes within hours.
Watch the jar wall. A 60g 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 60g 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 5g Seed, 38g Flour, 37g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (12 - 16 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 60 grams and Keep 20g: The levain goes into your dough at full stretch; the reserve becomes the next cycle's 1:8:8 seed.
Key Baker's Math Questions (Exact 60g Build: 4g : 28g : 28g)
What flour should I use for a 60g 1:8:8 levain?
A 12%+ protein bread flour for the 28g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.
Can I make 60g of sourdough culture with a stiff 50% starter?
A 1:8:8 feed already produces 100% liquid sourdough culture. For a 50% final hydration you would instead use 28g flour and 28g water.
Can I still make 60 grams if I only have 30g of starter?
Feed 30g of seed with 28g flour and 28g water, then treat the resulting 86g of levain as your starter instead.