Exact 68% Sourdough Ratio for 350g Flour: 227g Water vs 238g Apparent (1 Small Boule)
Baker's math for 350g flour at 68% (655g dough, 1 small boule): 227g corrected water vs 70.9% drift.
In a 350g flour formula at 68%, naive baker's math (238g water + 70g starter) overshoots to 70.9% (+2.9% above spec) across 385g total flour. Setting your scale to 227g water (-11g deduction) and 7.7g salt in a 655g batch locks True Total Hydration at 68.05% (target 68%).
- Strict True Hydration Water
- 227gLocks True Total Hydration at 68.05% (target 68%, -11g)
- Unadjusted Apparent Water
- 238gPushes True Hydration to 70.9% (+2.9% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
Batch Mass & Bassinage Sensitivity Grid (350g Flour / 227g Water)
Stepwise levain inoculation (15%–25%) and hydration offsets for a 655g (1 Small Boule) batch using 350g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (68% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 66% (15% Seed) Mini Scale (-50g) | 300g + 23g = 323g (68%/350g ref) | 45g (23gF/22gW @ 100%) | 191g W (vs 198g app @ R1) | 6.5g salt (536g dough) | 68.1% drift → 65.94% (66% goal) |
| 350g @ 66% (18% Seed) Tighter Crumb (-2%) | 350g + 35g = 385g (68%/350g ref) | 63g (35gF/28gW @ 80%) | 226g W (vs 231g app @ R2) | 7.7g salt (639g dough) | 67.3% drift → 65.97% (66% goal) |
| 350g @ 68% (20% Seed) [Exact Spec] | 350g + 35g = 385g (68%/350g ref) | 70g (35gF/35gW @ 100%) | 227g W (vs 238g app @ R3) | 7.7g salt (647g dough) | 70.9% drift → 68.05% (68% goal) |
| 350g @ 70% (22% Seed) Airier Crumb (+2%) | 350g + 39g = 389g (68%/350g ref) | 77g (39gF/38gW @ 100%) | 234g W (vs 245g app @ R4) | 7.8g salt (661g dough) | 72.8% drift → 69.92% (70% goal) |
| 400g @ 70% (25% Seed) Boosted Scale (+50g) | 400g + 44g = 444g (68%/350g ref) | 100g (44gF/56gW @ 125%) | 255g W (vs 280g app @ R5) | 8.9g salt (755g dough) | 75.7% drift → 70.05% (70% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
True 68.05% vs 70.9% Apparent Hydration on 350g Flour (70g Starter)
Every 70g of 100% hydration levain blended into 350g flour shifts the true ratio toward 100% by adding 35g water and 35g flour (238g water = 70.9%, +2.9% surge). Holding main water to 227g (262g ÷ 385g) with 7.7g salt locks True Total Hydration at 68.05% (target 68%).
Viscoelastic creep tests at 68% hydration (227g water + 70g starter on 350g flour) confirm balanced elastic recovery when 7.7g salt reinforces the 385g protein matrix and 23g bassinage water is emulsified after the 204g autolyse (655g dough).
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 350g Flour at 68%
- 90% Water Autolyse (204g / 227g): Mix 350g unbleached flour with 204g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (23g W + 70g Levain): Add 70g starter (35gF/35gW), 7.7g salt, and 23g water for 68.05% (68%) across 385g flour.
- Viscoelastic Folding (655g Batch, Beginner Friendly): Complete 4 coil folds at 30-min intervals to balance balanced extensibility.
- Cold Fermentation & Bake (350g Base): Shape into a taut 1 small boule, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Technical Q&A: Exact 68% Sourdough Ratio for 350g Flour: 227g W
What is the total dough weight for 350g flour at 68% hydration?
Summing 350g main flour, 227g corrected water, 70g starter (35gF/35gW), and 7.7g salt yields 655g of dough (1 Small Boule at 68.05%).
How much starter and salt go into 350g flour at 68% hydration?
At 20% inoculation and 2% total-flour salt, combine 350g flour with 70g active starter (35gF + 35gW), 227g water, and 7.7g salt (2% of 385g total flour) for a 655g batch.
Why does 238g water make my 350g flour dough feel like 70.9%?
Your 70g of 100% starter adds 35g water and 35g flour, turning 238g water into 273g water over 385g flour (70.9%). Dropping 11g to 227g locks True Total Hydration at 68.05% (target 68%).