Exact 70% Sourdough Ratio for 300g Flour: 201g Water vs 210g Apparent (1 Small Boule)
Baker's math for 300g flour at 70% (568g dough, 1 small boule): 201g corrected water vs 72.7% drift.
Mixing 300g unbleached flour, 210g water, and 60g liquid starter pushes real hydration to 72.7% (+2.7% overshoot) across 330g total grain. Measuring 201g corrected water (181g autolyse + 20g bassinage), 60g levain, and 6.6g salt removes 9g excess water and locks True Total Hydration at 70.0% (target 70%).
- Strict True Hydration Water
- 201gLocks True Total Hydration at 70.0% (target 70%, -9g)
- Unadjusted Apparent Water
- 210gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
Gravimetric Scaling Table for 300g Base Flour at 70% Hydration
Pre-computed gram weights around 300g main flour where 201g water locks True Total Hydration at 70.0% (target 70%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (70% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 68% (15% Seed) Mini Scale (-50g) | 250g + 19g = 269g (70%/300g ref) | 38g (19gF/19gW @ 100%) | 164g W (vs 170g app @ R1) | 5.4g salt (452g dough) | 70.3% drift → 68.03% (68% goal) |
| 300g @ 68% (18% Seed) Tighter Crumb (-2%) | 300g + 30g = 330g (70%/300g ref) | 54g (30gF/24gW @ 80%) | 200g W (vs 204g app @ R2) | 6.6g salt (554g dough) | 69.1% drift → 67.88% (68% goal) |
| 300g @ 70% (20% Seed) [Exact Spec] | 300g + 30g = 330g (70%/300g ref) | 60g (30gF/30gW @ 100%) | 201g W (vs 210g app @ R3) | 6.6g salt (561g dough) | 72.7% drift → 70.0% (70% goal) |
| 300g @ 72% (22% Seed) Airier Crumb (+2%) | 300g + 33g = 333g (70%/300g ref) | 66g (33gF/33gW @ 100%) | 207g W (vs 216g app @ R4) | 6.7g salt (573g dough) | 74.8% drift → 72.07% (72% goal) |
| 350g @ 72% (25% Seed) Boosted Scale (+50g) | 350g + 39g = 389g (70%/300g ref) | 88g (39gF/49gW @ 125%) | 231g W (vs 252g app @ R5) | 7.8g salt (669g dough) | 77.4% drift → 71.98% (72% goal) |
Live Parameter Solver for Exact 70% Sourdough Ratio for 300g Flour:
Dial in custom baker's percentages and export your adjusted 201g formula for bake day.
True 70.0% vs 72.7% Apparent Hydration on 300g Flour (60g Starter)
In a 568g loaf built from 300g flour, 60g starter alters the solvent-to-solids ratio by injecting 30g water alongside 30g flour. Replacing the naive 210g water weight (72.7% true moisture) with 201g (-9g cut) and 6.6g salt locks True Total Hydration at 70.0% (target 70%).
Viscoelastic creep tests at 70% hydration (201g water + 60g starter on 300g flour) confirm balanced elastic recovery when 6.6g salt reinforces the 330g protein matrix and 20g bassinage water is emulsified after the 181g autolyse (568g dough).
Rheological Handling Guide (2/5 Tack) for 300g Flour at 70%
- Pre-Ferment & 181g Autolyse (300g Flour): Verify 60g levain is domed, then soak 300g flour in 181g water for 40–50 min.
- Rubaud Emulsification (201g Total Main Water): Rubaud-mix 60g starter (30gF/30gW), 6.6g salt, and 20g reserved water into the 568g mass (70%).
- Alveolar Structuring (70.0% True Moisture): Execute 4 coil folds spaced 30 min apart to manage balanced stretch on 330g flour.
- Retardation & Scoring (1 Small Boule / 568g): 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
Is 70% hydration too wet for 300g of bread flour?
At 70% (201g water on 300g flour, 568g dough), the 70.0% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (2/5 tack).
How does 181g autolyse water improve a 300g loaf at 70%?
Soaking 300g flour in 181g water for 45 minutes before adding 60g acidic starter, 6.6g salt, and 20g water (201g total) builds balanced elasticity across the 568g dough.
How much starter and salt go into 300g flour at 70% hydration?
At 20% inoculation and 2% total-flour salt, combine 300g flour with 60g active starter (30gF + 30gW), 201g water, and 6.6g salt (2% of 330g total flour) for a 568g batch.