Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 80g (12 - 16 hrs Peak Window)
High-dilution overnight levain math to build 80g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
Two numbers decide your 1:8:8 refresh: how much you want (80g) and how much the jar will cling to (20g). The first splits into 5g seed, 38g flour and 37g water. The second pushes it to 6g, 47g and 47g. At 75°F the 100% Liquid culture is ready in 12 - 16 hrs — a clean fit for Extended 14-hour high-dilution de-acidifying refresh.
- Exact 80g Build
- 5g : 38g : 37gStarter : Flour : Water (1:8:8)
- 80g + 20g Jar Reserve
- 6g : 47g : 47gBuilds 100g 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
Gram-by-Gram 1:8:8 Levain Breakdown for 80g (100% Liquid)
Weights derived from the 17-part 1:8:8 division, where one part equals 4.7g.
| How Much to Make | Starter (1 Part) | Flour (8 Parts) | Water (8 Parts) | Peak Hours (75°F) |
|---|---|---|---|---|
| 60g 1:8:8 ([Baseline]) | seed 4g | fresh flour 28g | room-temp water 28g | peak 12 - 16 hrs at 75°F |
| 80g 1:8:8 (Trimmed Read) | seed 5g | fresh flour 38g | room-temp water 37g | peak 12 - 16 hrs at 75°F |
| 100g 1:8:8 (Extended Read) | seed 6g | fresh flour 47g | room-temp water 47g | peak 12 - 16 hrs at 75°F |
| 70g 1:8:8 (Compact Read) | seed 4g | fresh flour 33g | room-temp water 33g | peak 12 - 16 hrs at 75°F |
| 90g 1:8:8 (Generous Read) | seed 5g | fresh flour 42g | room-temp water 43g | peak 12 - 16 hrs at 75°F |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 5g : 38g : 37g baseline.
De-Acidifying Your Culture: Why High-Ratio 1:8:8 Feeds Maximize Oven Spring (80g Build)
Flour quality matters more than ratio labels at this size: 38g of fresh flour feeding 5g of seed at 100% Liquid determines how much maltose the amylase releases per hour, which in turn sets the 12 - 16 hrs ripening curve at 75°F.
Scaling the refresh scales the acid dilution too. A 80g 1:8:8 build and a 100g build do not carry the same proportion of the previous batch's acid, because the extra 47g of flour and 47g of water dilute the 6g seed further — which is why the buffered version always tastes marginally milder.
Zero-Discard Scraping Method for 80g Levain (1:8:8)
- Never Scrap the Jar Clean: Leave a deliberate 6g remnant of culture in the vessel — this is the seed for the next 1:8:8 feed, not waste.
- Top Up with 47g Flour and 47g Water: These two additions convert your remnant into exactly 100g of 100% Liquid levain.
- Wait for the 12 - 16 hrs Peak: Confirm the dome and the escaping gas streaks before you need the levain.
- Return the Surviving 20g: Whatever levain is left after your bake goes straight back into the jar and the refrigerator, and the cycle repeats without a single discarded gram.
Common Scaling & Troubleshooting Questions (5g : 38g : 37g)
Can I make 80 grams of levain with a stiff 50% starter?
A 1:8:8 feed already produces 100% liquid levain. For a 50% final hydration you would instead use 38g flour and 38g water.
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 38g of fresh flour, will strip the acid and restart the yeast.
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 38g of fresh flour, will strip the acid and restart the yeast.