Country 75% Sourdough Formula for 350g Flour: 254g Water & 70g Levain (1 Small Boule)
True 75.06% vs 77.4% apparent breakdown for 350g flour (682g 1 small boule, -9g water cut).
To bake 350g flour at 75% without suffering a 77.4% (+2.4%) soupier dough from 263g water and 70g starter, subtract 9g water. Combining 254g main water, 35g+35g levain, and 7.7g salt (682g total) locks True Total Hydration at 75.06% (target 75%).
- Strict True Hydration Water
- 254gLocks True Total Hydration at 75.06% (target 75%, -9g)
- Unadjusted Apparent Water
- 263gPushes True Hydration to 77.4% (+2.4% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 350g / 75%
Stepwise levain inoculation (15%–25%) and hydration offsets for a 682g (1 Small Boule) batch using 350g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 73% (15% Seed) Smaller Loaf (-50g) | 300g + 23g = 323g (75%/350g ref) | 45g (23gF/22gW @ 100%) | 214g W (vs 219g app @ R1) | 6.5g salt (559g dough) | 74.6% drift → 73.07% (73% goal) |
| 350g @ 73% (18% Seed) Lower Moisture (-2%) | 350g + 35g = 385g (75%/350g ref) | 63g (35gF/28gW @ 80%) | 253g W (vs 256g app @ R2) | 7.7g salt (666g dough) | 73.8% drift → 72.99% (73% goal) |
| 350g @ 75% (20% Seed) [Calibrated Target] | 350g + 35g = 385g (75%/350g ref) | 70g (35gF/35gW @ 100%) | 254g W (vs 263g app @ R3) | 7.7g salt (674g dough) | 77.4% drift → 75.06% (75% goal) |
| 350g @ 77% (22% Seed) Higher Moisture (+2%) | 350g + 39g = 389g (75%/350g ref) | 77g (39gF/38gW @ 100%) | 262g W (vs 270g app @ R4) | 7.8g salt (689g dough) | 79.2% drift → 77.12% (77% goal) |
| 400g @ 77% (25% Seed) Larger Batch (+50g) | 400g + 44g = 444g (75%/350g ref) | 100g (44gF/56gW @ 125%) | 286g W (vs 308g app @ R5) | 8.9g salt (786g dough) | 82.0% drift → 77.03% (77% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Open Crumb & Gluten Physics at 75% Hydration (350g Flour + 254g Water)
Introducing 70g ripe culture into 350g flour contributes 35g degraded gluten and 35g organic-acid water, pushing an unadjusted 263g pour to 77.4% (+2.4% surge). Weighing 254g water (229g autolyse + 25g bassinage) and 7.7g salt across 385g flour locks True Total Hydration at 75.06% (target 75%).
Farinograph torque on 350g flour at 75% (254g main water + 35g starter water = 289g over 385g flour) peaks when 229g water hydrates starch granules before 7.7g salt and 25g bassinage water arrive, balancing high stretch with supple recoil.
Double-Hydration (229g + 25g) Mixing Steps on 350g Flour
- Stage-1 Hydration (229g of 254g Water): Whisk 229g water into 350g base flour and cover for 45 min while 70g starter peaks.
- Stage-2 Double Hydration (+25g Splash & 7.7g Salt): Slap-and-fold 70g culture (35gF/35gW), 7.7g salt, and 25g water to lock 75.06% (75%).
- Gluten Organization (Moderate): Use damp fingers across 4 coil-fold sets to organize the 682g (385g total flour) matrix.
- Banneton Retard & Steam Bake (1 Small Boule): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Technical Q&A: Country 75% Sourdough Formula for 350g Flour: 25
How does changing starter from 20% (70g) to 15% (53g) affect 350g flour at 75%?
Dropping starter from 70g to 53g on 350g flour reduces hidden starter water from 35g to 26g, raising required main water from 254g to 256g for 75%.
How much water do I deduct for 70g starter in a 350g / 75% recipe?
Deduct 9g of water from the 263g apparent weight (pouring 254g main water instead) to offset the +2.4% surge (77.4%) from 70g starter (35gW/35gF).
Should I use slap-and-fold or coil folds for 350g flour at 75% (254g water)?
With 254g water (229g + 25g) and 70g starter on 350g flour (682g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 385g flour network.