Exact 68% Sourdough Ratio for 300g Flour: 194g Water vs 204g Apparent (1 Small Boule)
Baker's math for 300g flour at 68% (561g dough, 1 small boule): 194g corrected water vs 70.9% drift.
Across 330g combined flour (300g base + 30g from 60g starter), an unadjusted 204g water weight produces 234g total liquid or 70.9% (+2.9% surge). Restricting main water to 194g (-10g) with 6.6g salt (561g dough) locks True Total Hydration at 67.88% (target 68%).
- Strict True Hydration Water
- 194gLocks True Total Hydration at 67.88% (target 68%, -10g)
- Unadjusted Apparent Water
- 204gPushes True Hydration to 70.9% (+2.9% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 300g / 68%
System flour (330g) and total water (224g) mass-balance rows around 300g flour at 68% (67.88%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (68% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 66% (15% Seed) Smaller Loaf (-50g) | 250g + 19g = 269g (68%/300g ref) | 38g (19gF/19gW @ 100%) | 159g W (vs 165g app @ R1) | 5.4g salt (447g dough) | 68.4% drift → 66.17% (66% goal) |
| 300g @ 66% (18% Seed) Lower Moisture (-2%) | 300g + 30g = 330g (68%/300g ref) | 54g (30gF/24gW @ 80%) | 194g W (vs 198g app @ R2) | 6.6g salt (548g dough) | 67.3% drift → 66.06% (66% goal) |
| 300g @ 68% (20% Seed) [Calibrated Target] | 300g + 30g = 330g (68%/300g ref) | 60g (30gF/30gW @ 100%) | 194g W (vs 204g app @ R3) | 6.6g salt (554g dough) | 70.9% drift → 67.88% (68% goal) |
| 300g @ 70% (22% Seed) Higher Moisture (+2%) | 300g + 33g = 333g (68%/300g ref) | 66g (33gF/33gW @ 100%) | 200g W (vs 210g app @ R4) | 6.7g salt (566g dough) | 73.0% drift → 69.97% (70% goal) |
| 350g @ 70% (25% Seed) Larger Batch (+50g) | 350g + 39g = 389g (68%/300g ref) | 88g (39gF/49gW @ 125%) | 223g W (vs 245g app @ R5) | 7.8g salt (661g dough) | 75.6% drift → 69.92% (70% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
True 67.88% vs 70.9% Apparent Hydration on 300g Flour (60g Starter)
True cereal hydration divides all aqueous inputs by the 330g flour denominator (300g main + 30g starter flour). Pouring 204g water yields 234g liquid (70.9%), while 194g main water plus 30g levain water equals 224g liquid—which locks True Total Hydration at 67.88% (target 68%).
Because 30g starter flour inside 60g levain carries lactic proteolysis into 300g fresh flour, unadjusted 204g water (70.9%) causes slack tearing. Deducting 10g to 194g water (67.88%, 2/5 stickiness) keeps the 561g loaf inside the beginner friendly window.
Step-by-Step Mixing & Folding Protocol for a 561g Batch (300g @ 68%)
- Endosperm Saturation (300g Flour / 175g Water): Rub 175g water into 300g flour (saving 19g of 194g) and rest 40 min.
- Ionic Salt & Culture Mix (60g Levain + 6.6g Sea Salt): Pinch 60g peaked starter and 6.6g salt dissolved in 19g water into the 561g batch (-10g vs 204g).
- Rheological Laminations (68% / 67.88%): Perform 1 bench lamination plus 3 coil folds every 35 min for balanced tenacity across 330g system flour.
- Cold Proof & Dutch Oven Spring (561g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How does 175g autolyse water improve a 300g loaf at 68%?
Soaking 300g flour in 175g water for 45 minutes before adding 60g acidic starter, 6.6g salt, and 19g water (194g total) builds balanced elasticity across the 561g dough.
What happens if I use a 50% stiff levain (60g) with 300g flour at 68%?
A 60g stiff levain (50% hydration) contains 40g flour and 20g water, requiring 211g main water instead of 194g on 300g flour to hold 68%.
How sticky is a 300g flour sourdough at 68% hydration (194g water)?
At 67.88% (target 68%) with 194g water and 60g starter on 300g flour, rheology scores 2/5 stars (Beginner Friendly) with balanced extensibility.