1000g Flour at 65% Low-Hydration Sourdough: 615g Water, 200g Starter & 22g Salt (2-Loaf Batch)
Stiff 65% formula for 1000g flour (1837g dough, 2-loaf batch), deducting 35g starter water from 650g.
Across 1100g combined flour (1000g base + 100g from 200g starter), an unadjusted 650g water weight produces 750g total liquid or 68.2% (+3.2% surge). Restricting main water to 615g (-35g) with 22g salt (1837g dough) locks True Total Hydration at 65.0% (target 65%).
- Strict True Hydration Water
- 615gLocks True Total Hydration at 65.0% (target 65%, -35g)
- Unadjusted Apparent Water
- 650gPushes True Hydration to 68.2% (+3.2% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
True (65.0%) vs Apparent (68.2%) Matrix for 1000g Flour
System flour (1100g) and total water (715g) mass-balance rows around 1000g flour at 65% (65.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (65% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 63% (15% Seed) Compact Mix (-50g) | 950g + 72g = 1022g (65%/1000g ref) | 143g (72gF/71gW @ 100%) | 573g W (vs 599g app @ R1) | 20.4g salt (1666g dough) | 65.6% drift → 63.01% (63% goal) |
| 1000g @ 63% (18% Seed) Conservative Pour | 1000g + 100g = 1100g (65%/1000g ref) | 180g (100gF/80gW @ 80%) | 613g W (vs 630g app @ R2) | 22.0g salt (1793g dough) | 64.5% drift → 63.0% (63% goal) |
| 1000g @ 65% (20% Seed) [Locked Benchmark] | 1000g + 100g = 1100g (65%/1000g ref) | 200g (100gF/100gW @ 100%) | 615g W (vs 650g app @ R3) | 22.0g salt (1815g dough) | 68.2% drift → 65.0% (65% goal) |
| 1000g @ 67% (22% Seed) Open-Crumb Push | 1000g + 110g = 1110g (65%/1000g ref) | 220g (110gF/110gW @ 100%) | 634g W (vs 670g app @ R4) | 22.2g salt (1854g dough) | 70.3% drift → 67.03% (67% goal) |
| 1050g @ 67% (25% Seed) Expanded Loaf (+50g) | 1050g + 117g = 1167g (65%/1000g ref) | 263g (117gF/146gW @ 125%) | 636g W (vs 704g app @ R5) | 23.3g salt (1949g dough) | 72.8% drift → 67.01% (67% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Stiff 65% Low-Hydration Sourdough Re specification up or down on your digital scale with zero hydration drift.
Why 65% Low-Hydration Sourdough (1000g Flour / 615g Water) Holds Spring
Flour-water coupling on 1000g base grain changes once 200g liquid levain (100g F / 100g W) enters the mixer: 650g main water creates 750g total water (68.2%, +3.2% overshoot). Scaling back 35g to 615g water over 1100g total flour locks True Total Hydration at 65.0% (target 65%).
Capillary water binding across 1100g total flour (1000g + 100g) at 65.0% (65% target) leaves a 1/5 stickiness profile with low extensibility. Subtracting 35g water (615g vs 650g) and dosing 22g salt locks vertical oven spring in the 1837g loaf.
Double-Hydration (554g + 61g) Mixing Steps on 1000g Flour
- 90% Water Autolyse (554g / 615g): Mix 1000g unbleached flour with 554g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (61g W + 200g Levain): Add 200g starter (100gF/100gW), 22g salt, and 61g water for 65.0% (65%) across 1100g flour.
- Viscoelastic Folding (1837g Batch, Beginner Friendly): Complete 4 coil folds at 30-min intervals to balance low extensibility.
- Cold Fermentation & Bake (1000g Base): Shape into a taut 2-loaf batch, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Diagnostic Answers: Stiff 65% Low-Hydration Sourdough Recipe for
How much starter and salt go into 1000g flour at 65% hydration?
At 20% inoculation and 2% total-flour salt, combine 1000g flour with 200g active starter (100gF + 100gW), 615g water, and 22g salt (2% of 1100g total flour) for a 1837g batch.
How many loaves does 1000g flour at 65% hydration (1837g) make?
A 1000g flour formula with 615g water, 200g starter, and 22g salt produces 1837g total dough—ideal as 2-Loaf Batch at 65.0% (65%).
How does changing starter from 20% (200g) to 15% (150g) affect 1000g flour at 65%?
Dropping starter from 200g to 150g on 1000g flour reduces hidden starter water from 100g to 75g, raising required main water from 615g to 624g for 65%.