Exact 70% Sourdough Ratio for 350g Flour: 235g Water vs 245g Apparent (1 Small Boule)
Baker's math for 350g flour at 70% (663g dough, 1 small boule): 235g corrected water vs 72.7% drift.
Across 385g combined flour (350g base + 35g from 70g starter), an unadjusted 245g water weight produces 280g total liquid or 72.7% (+2.7% surge). Restricting main water to 235g (-10g) with 7.7g salt (663g dough) locks True Total Hydration at 70.13% (target 70%).
- Strict True Hydration Water
- 235gLocks True Total Hydration at 70.13% (target 70%, -10g)
- Unadjusted Apparent Water
- 245gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
350g Flour at 70% Hydration: 2D Scale & Starter Sensitivity Matrix
Neighborhood sensitivity across 350g ± 50g flour and 70% ± 2% hydration (70g starter, 7.7g salt, 663g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (70% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 68% (15% Seed) Lean Seed (-50g) | 300g + 23g = 323g (70%/350g ref) | 45g (23gF/22gW @ 100%) | 198g W (vs 204g app @ R1) | 6.5g salt (543g dough) | 70.0% drift → 68.11% (68% goal) |
| 350g @ 68% (18% Seed) Low Inoc (-2% Hyd) | 350g + 35g = 385g (70%/350g ref) | 63g (35gF/28gW @ 80%) | 234g W (vs 238g app @ R2) | 7.7g salt (647g dough) | 69.1% drift → 68.05% (68% goal) |
| 350g @ 70% (20% Seed) [Target Baseline] | 350g + 35g = 385g (70%/350g ref) | 70g (35gF/35gW @ 100%) | 235g W (vs 245g app @ R3) | 7.7g salt (655g dough) | 72.7% drift → 70.13% (70% goal) |
| 350g @ 72% (22% Seed) High Inoc (+2% Hyd) | 350g + 39g = 389g (70%/350g ref) | 77g (39gF/38gW @ 100%) | 242g W (vs 252g app @ R4) | 7.8g salt (669g dough) | 74.6% drift → 71.98% (72% goal) |
| 400g @ 72% (25% Seed) Scaled Batch (+50g) | 400g + 44g = 444g (70%/350g ref) | 100g (44gF/56gW @ 125%) | 264g W (vs 288g app @ R5) | 8.9g salt (764g dough) | 77.5% drift → 72.07% (72% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
True 70.13% vs 72.7% Apparent Hydration on 350g Flour (70g Starter)
Precision scaling for a 663g (1 Small Boule) bake starts with 385g system flour (350g main + 35g levain). Instead of pouring 245g water (72.7% actual), deducting 10g to 235g main water (212g + 23g) and 7.7g salt locks True Total Hydration at 70.13% (target 70%).
Rated 2/5 for surface tack (Beginner Friendly), a 350g batch mixed with 235g corrected water and 7.7g salt (2.0% of 385g total flour) shows balanced alveolar stretch. Trickling 23g bassinage water after a 212g rest stabilizes the 70.13% (70%) gluten film.
Double-Hydration (212g + 23g) Mixing Steps on 350g Flour
- Endosperm Saturation (350g Flour / 212g Water): Rub 212g water into 350g flour (saving 23g of 235g) and rest 40 min.
- Ionic Salt & Culture Mix (70g Levain + 7.7g Sea Salt): Pinch 70g peaked starter and 7.7g salt dissolved in 23g water into the 663g batch (-10g vs 245g).
- Rheological Laminations (70% / 70.13%): Perform 1 bench lamination plus 3 coil folds every 35 min for balanced tenacity across 385g system flour.
- Cold Proof & Dutch Oven Spring (663g): 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 sticky is a 350g flour sourdough at 70% hydration (235g water)?
At 70.13% (target 70%) with 235g water and 70g starter on 350g flour, rheology scores 2/5 stars (Beginner Friendly) with balanced extensibility.
What happens if I use a 50% stiff levain (70g) with 350g flour at 70%?
A 70g stiff levain (50% hydration) contains 47g flour and 23g water, requiring 255g main water instead of 235g on 350g flour to hold 70%.
Can I scale this 350g / 70% formula down by 50g to 300g flour?
At 300g flour and 70% hydration (vs 350g / 235g water), use 60g starter and 201g corrected water.