300g Flour at 65% Low-Hydration Sourdough: 185g Water, 60g Starter & 6.6g Salt (1 Small Boule)
Stiff 65% formula for 300g flour (552g dough, 1 small boule), deducting 10g starter water from 195g.
In a 300g flour formula at 65%, naive baker's math (195g water + 60g starter) overshoots to 68.2% (+3.2% above spec) across 330g total flour. Setting your scale to 185g water (-10g deduction) and 6.6g salt in a 552g batch locks True Total Hydration at 65.15% (target 65%).
- Strict True Hydration Water
- 185gLocks True Total Hydration at 65.15% (target 65%, -10g)
- Unadjusted Apparent Water
- 195gPushes True Hydration to 68.2% (+3.2% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
True (65.15%) vs Apparent (68.2%) Matrix for 300g Flour
Pre-computed gram weights around 300g main flour where 185g water locks True Total Hydration at 65.15% (target 65%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (65% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 63% (15% Seed) Reduced Flour (-50g) | 250g + 19g = 269g (65%/300g ref) | 38g (19gF/19gW @ 100%) | 150g W (vs 158g app @ R1) | 5.4g salt (438g dough) | 65.8% drift → 62.83% (63% goal) |
| 300g @ 63% (18% Seed) Stiffer Step (-2%) | 300g + 30g = 330g (65%/300g ref) | 54g (30gF/24gW @ 80%) | 184g W (vs 189g app @ R2) | 6.6g salt (538g dough) | 64.5% drift → 63.03% (63% goal) |
| 300g @ 65% (20% Seed) [Primary Formula] | 300g + 30g = 330g (65%/300g ref) | 60g (30gF/30gW @ 100%) | 185g W (vs 195g app @ R3) | 6.6g salt (545g dough) | 68.2% drift → 65.15% (65% goal) |
| 300g @ 67% (22% Seed) Wetter Step (+2%) | 300g + 33g = 333g (65%/300g ref) | 66g (33gF/33gW @ 100%) | 190g W (vs 201g app @ R4) | 6.7g salt (556g dough) | 70.3% drift → 66.97% (67% goal) |
| 350g @ 67% (25% Seed) Up-Scaled (+50g) | 350g + 39g = 389g (65%/300g ref) | 88g (39gF/49gW @ 125%) | 212g W (vs 235g app @ R5) | 7.8g salt (650g dough) | 73.0% drift → 67.1% (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 (300g Flour / 185g Water) Holds Spring
Introducing 60g ripe culture into 300g flour contributes 30g degraded gluten and 30g organic-acid water, pushing an unadjusted 195g pour to 68.2% (+3.2% surge). Weighing 185g water (167g autolyse + 18g bassinage) and 6.6g salt across 330g flour locks True Total Hydration at 65.15% (target 65%).
Balancing low extensibility against high tenacity elasticity in a 552g (300g flour) batch at 65% requires strict 185g water control (-10g vs 195g), 60g peaked starter (30gF/30gW), and 6.6g salt staged with 18g water.
Execution Schedule: 300g Flour, 185g Water & 60g Starter (65.15%)
- 90% Water Autolyse (167g / 185g): Mix 300g unbleached flour with 167g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (18g W + 60g Levain): Add 60g starter (30gF/30gW), 6.6g salt, and 18g water for 65.15% (65%) across 330g flour.
- Viscoelastic Folding (552g Batch, Beginner Friendly): Complete 4 coil folds at 30-min intervals to balance low extensibility.
- Cold Fermentation & Bake (300g Base): Shape into a taut 1 small boule, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Diagnostic Answers: Stiff 65% Low-Hydration Sourdough Recipe for
How many loaves does 300g flour at 65% hydration (552g) make?
A 300g flour formula with 185g water, 60g starter, and 6.6g salt produces 552g total dough—ideal as 1 Small Boule at 65.15% (65%).
How much starter and salt go into 300g flour at 65% hydration?
At 20% inoculation and 2% total-flour salt, combine 300g flour with 60g active starter (30gF + 30gW), 185g water, and 6.6g salt (2% of 330g total flour) for a 552g batch.
How does 167g autolyse water improve a 300g loaf at 65%?
Soaking 300g flour in 167g water for 45 minutes before adding 60g acidic starter, 6.6g salt, and 18g water (185g total) builds high tenacity elasticity across the 552g dough.