Exact 70% Sourdough Ratio for 1000g Flour: 670g Water vs 700g Apparent (2-Loaf Batch)
Baker's math for 1000g flour at 70% (1892g dough, 2-loaf batch): 670g corrected water vs 72.7% drift.
When 200g ripe starter joins 1000g flour, its 100g water and 100g flour turn an unadjusted 700g water addition into 72.7% hydration (+2.7% error). Trimming 30g so main water reads 670g alongside 22g salt (1892g total mass) locks True Total Hydration at 70.0% (target 70%).
- Strict True Hydration Water
- 670gLocks True Total Hydration at 70.0% (target 70%, -30g)
- Unadjusted Apparent Water
- 700gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
Gravimetric Scaling Table for 1000g Base Flour at 70% Hydration
System flour (1100g) and total water (770g) mass-balance rows around 1000g flour at 70% (70.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (70% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 68% (15% Seed) Smaller Loaf (-50g) | 950g + 72g = 1022g (70%/1000g ref) | 143g (72gF/71gW @ 100%) | 624g W (vs 646g app @ R1) | 20.4g salt (1717g dough) | 70.2% drift → 68.0% (68% goal) |
| 1000g @ 68% (18% Seed) Lower Moisture (-2%) | 1000g + 100g = 1100g (70%/1000g ref) | 180g (100gF/80gW @ 80%) | 668g W (vs 680g app @ R2) | 22.0g salt (1848g dough) | 69.1% drift → 68.0% (68% goal) |
| 1000g @ 70% (20% Seed) [Calibrated Target] | 1000g + 100g = 1100g (70%/1000g ref) | 200g (100gF/100gW @ 100%) | 670g W (vs 700g app @ R3) | 22.0g salt (1870g dough) | 72.7% drift → 70.0% (70% goal) |
| 1000g @ 72% (22% Seed) Higher Moisture (+2%) | 1000g + 110g = 1110g (70%/1000g ref) | 220g (110gF/110gW @ 100%) | 689g W (vs 720g app @ R4) | 22.2g salt (1909g dough) | 74.8% drift → 71.98% (72% goal) |
| 1050g @ 72% (25% Seed) Larger Batch (+50g) | 1050g + 117g = 1167g (70%/1000g ref) | 263g (117gF/146gW @ 125%) | 694g W (vs 756g app @ R5) | 23.3g salt (2007g dough) | 77.3% drift → 71.98% (72% goal) |
Live Parameter Solver for Exact 70% Sourdough Ratio for 1000g Flour:
Dial in custom baker's percentages and export your adjusted 670g formula for bake day.
True 70.0% vs 72.7% Apparent Hydration on 1000g Flour (200g Starter)
Gravimetric auditing of 1000g flour plus 200g starter shows 1100g total dry base and 770g target water for 70% hydration. Because the levain already supplies 100g water, cutting 700g by 30g down to 670g (with 22g salt in a 1892g batch) locks True Total Hydration at 70.0% (target 70%).
In this 1892g (2-Loaf Batch) build at 70.0% (target 70%), free-water mobility (2/5 tack, Beginner Friendly) depends on staging 670g water into 603g initial soak and 67g post-levain splash alongside 200g starter and 22g sea salt.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 1000g Flour at 70%
- Pre-Ferment & 603g Autolyse (1000g Flour): Verify 200g levain is domed, then soak 1000g flour in 603g water for 40–50 min.
- Rubaud Emulsification (670g Total Main Water): Rubaud-mix 200g starter (100gF/100gW), 22g salt, and 67g reserved water into the 1892g mass (70%).
- Alveolar Structuring (70.0% True Moisture): Execute 4 coil folds spaced 30 min apart to manage balanced stretch on 1100g flour.
- Retardation & Scoring (2-Loaf Batch / 1892g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Cereal Chemistry & Bench Execution FAQs
How much water do I deduct for 200g starter in a 1000g / 70% recipe?
Deduct 30g of water from the 700g apparent weight (pouring 670g main water instead) to offset the +2.7% surge (72.7%) from 200g starter (100gW/100gF).
How does changing starter from 20% (200g) to 15% (150g) affect 1000g flour at 70%?
Dropping starter from 200g to 150g on 1000g flour reduces hidden starter water from 100g to 75g, raising required main water from 670g to 678g for 70%.
How many loaves does 1000g flour at 70% hydration (1892g) make?
A 1000g flour formula with 670g water, 200g starter, and 22g salt produces 1892g total dough—ideal as 2-Loaf Batch at 70.0% (70%).