350g Flour at 60% Low-Hydration Sourdough: 196g Water, 70g Starter & 7.7g Salt (1 Small Boule)
Stiff 60% formula for 350g flour (624g dough, 1 small boule), deducting 14g starter water from 210g.
Because 70g of 100% levain supplies 35g water and 35g flour to 350g main flour (385g system flour), adding 210g water spikes dough hydration to 63.6% (+3.6%). Using 196g water (176g + 20g) and 7.7g salt (624g yield) locks True Total Hydration at 60.0% (target 60%).
- Strict True Hydration Water
- 196gLocks True Total Hydration at 60.0% (target 60%, -14g)
- Unadjusted Apparent Water
- 210gPushes True Hydration to 63.6% (+3.6% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
True (60.0%) vs Apparent (63.6%) Matrix for 350g Flour
Neighborhood sensitivity across 350g ± 50g flour and 60% ± 2% hydration (70g starter, 7.7g salt, 624g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (60% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 58% (15% Seed) Compact Mix (-50g) | 300g + 23g = 323g (60%/350g ref) | 45g (23gF/22gW @ 100%) | 165g W (vs 174g app @ R1) | 6.5g salt (510g dough) | 60.7% drift → 57.89% (58% goal) |
| 350g @ 58% (18% Seed) Conservative Pour | 350g + 35g = 385g (60%/350g ref) | 63g (35gF/28gW @ 80%) | 195g W (vs 203g app @ R2) | 7.7g salt (608g dough) | 60.0% drift → 57.92% (58% goal) |
| 350g @ 60% (20% Seed) [Locked Benchmark] | 350g + 35g = 385g (60%/350g ref) | 70g (35gF/35gW @ 100%) | 196g W (vs 210g app @ R3) | 7.7g salt (616g dough) | 63.6% drift → 60.0% (60% goal) |
| 350g @ 62% (22% Seed) Open-Crumb Push | 350g + 39g = 389g (60%/350g ref) | 77g (39gF/38gW @ 100%) | 203g W (vs 217g app @ R4) | 7.8g salt (630g dough) | 65.6% drift → 61.95% (62% goal) |
| 400g @ 62% (25% Seed) Expanded Loaf (+50g) | 400g + 44g = 444g (60%/350g ref) | 100g (44gF/56gW @ 125%) | 219g W (vs 248g app @ R5) | 8.9g salt (719g dough) | 68.5% drift → 61.94% (62% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Why 60% Low-Hydration Sourdough (350g Flour / 196g Water) Holds Spring
Gravimetric auditing of 350g flour plus 70g starter shows 385g total dry base and 231g target water for 60% hydration. Because the levain already supplies 35g water, cutting 210g by 14g down to 196g (with 7.7g salt in a 624g batch) locks True Total Hydration at 60.0% (target 60%).
In this 624g (1 Small Boule) build at 60.0% (target 60%), free-water mobility (1/5 tack, Beginner Friendly) depends on staging 196g water into 176g initial soak and 20g post-levain splash alongside 70g starter and 7.7g sea salt.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 350g Flour at 60%
- Initial Water Binding (176g W on 350g F): Hydrate 350g flour using 176g water (leaving 20g for stage 2 of 196g) for 45 min.
- Levain & Salinity Lock (70g Starter + 7.7g Salt): Fold in 70g 100% starter and 7.7g salt with 20g water, avoiding 210g (63.6%) drift.
- Fold Cadence for 60% (1/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 624g (385g flour) network.
- Final Proof & Oven Spring (1 Small Boule): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Technical Q&A: 350g Flour at 60% Low-Hydration Sourdough: 196g
Why is salt 7.7g instead of 7g for 350g flour at 60%?
True 2.0% salinity counts the 35g flour inside your 70g starter (350g + 35g = 385g total flour × 2% = 7.7g salt), stabilizing the 624g loaf at 60.0% (60%).
Why does unadjusted 210g water cause a +3.6% surge on 350g flour at 60%?
Because 60% is below 100% starter hydration, 70g starter (35gW / 35gF) raises 210g water to 245g over 385g flour (63.6%). Cutting 14g to 196g locks 60.0%.
How does changing starter from 20% (70g) to 15% (53g) affect 350g flour at 60%?
Dropping starter from 70g to 53g on 350g flour reduces hidden starter water from 35g to 26g, raising required main water from 196g to 200g for 60%.