Country 72% Sourdough Formula for 1000g Flour: 692g Water & 200g Levain (2-Loaf Batch)
True 72.0% vs 74.5% apparent breakdown for 1000g flour (1914g 2-loaf batch, -28g water cut).
To bake 1000g flour at 72% without suffering a 74.5% (+2.5%) soupier dough from 720g water and 200g starter, subtract 28g water. Combining 692g main water, 100g+100g levain, and 22g salt (1914g total) locks True Total Hydration at 72.0% (target 72%).
- Strict True Hydration Water
- 692gLocks True Total Hydration at 72.0% (target 72%, -28g)
- Unadjusted Apparent Water
- 720gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (1000g Flour / 692g Water)
Pre-computed gram weights around 1000g main flour where 692g water locks True Total Hydration at 72.0% (target 72%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 70% (15% Seed) Mini Scale (-50g) | 950g + 72g = 1022g (72%/1000g ref) | 143g (72gF/71gW @ 100%) | 644g W (vs 665g app @ R1) | 20.4g salt (1737g dough) | 72.0% drift → 69.96% (70% goal) |
| 1000g @ 70% (18% Seed) Tighter Crumb (-2%) | 1000g + 100g = 1100g (72%/1000g ref) | 180g (100gF/80gW @ 80%) | 690g W (vs 700g app @ R2) | 22.0g salt (1870g dough) | 70.9% drift → 70.0% (70% goal) |
| 1000g @ 72% (20% Seed) [Exact Spec] | 1000g + 100g = 1100g (72%/1000g ref) | 200g (100gF/100gW @ 100%) | 692g W (vs 720g app @ R3) | 22.0g salt (1892g dough) | 74.5% drift → 72.0% (72% goal) |
| 1000g @ 74% (22% Seed) Airier Crumb (+2%) | 1000g + 110g = 1110g (72%/1000g ref) | 220g (110gF/110gW @ 100%) | 711g W (vs 740g app @ R4) | 22.2g salt (1931g dough) | 76.6% drift → 73.96% (74% goal) |
| 1050g @ 74% (25% Seed) Boosted Scale (+50g) | 1050g + 117g = 1167g (72%/1000g ref) | 263g (117gF/146gW @ 125%) | 718g W (vs 777g app @ R5) | 23.3g salt (2031g dough) | 79.1% drift → 74.04% (74% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this 1000g Flour at 72% Hydration Sourdou specification up or down on your digital scale with zero hydration drift.
Open Crumb & Gluten Physics at 72% Hydration (1000g Flour + 692g Water)
Unadjusted baker's percentages treat 200g starter as a weightless additive on 1000g flour, causing 720g water to pool at 74.5% (+2.5% excess over 72%). Accounting for 100g starter flour and 100g starter water via 692g main water (-28g) locks True Total Hydration at 72.0% (target 72%).
Balancing high extensibility against supple elasticity in a 1914g (1000g flour) batch at 72% requires strict 692g water control (-28g vs 720g), 200g peaked starter (100gF/100gW), and 22g salt staged with 69g water.
Double-Hydration (623g + 69g) Mixing Steps on 1000g Flour
- Enzymatic Rest (1000g Flour + 623g Water): Blend 623g water into 1000g flour (holding back 69g of 692g) for 45 min.
- True-72% Calibration (-28g Deduction): Incorporate 200g starter, 22g sea salt, and 69g water to yield 1914g dough at 72.0% (vs 74.5%).
- Tension Alignment (1100g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 3/5 stickiness and supple elasticity.
- Overnight Retard & Cast-Iron Bake (2-Loaf Batch): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Diagnostic Answers: 1000g Flour at 72% Hydration Sourdough Recip
Why does unadjusted 720g water cause a +2.5% surge on 1000g flour at 72%?
Because 72% is below 100% starter hydration, 200g starter (100gW / 100gF) raises 720g water to 820g over 1100g flour (74.5%). Cutting 28g to 692g locks 72.0%.
What is the true flour weight in a 1000g flour + 200g starter dough at 72%?
Combining 1000g main flour with 200g of 100% starter (100g flour + 100g water) yields 1100g total system flour, paired with 792g total water (692g main + 100g starter) for 72.0% (72%).
Why does 720g water make my 1000g flour dough feel like 74.5%?
Your 200g of 100% starter adds 100g water and 100g flour, turning 720g water into 820g water over 1100g flour (74.5%). Dropping 28g to 692g locks True Total Hydration at 72.0% (target 72%).