Exact 70% Sourdough Ratio for 700g Flour: 469g Water vs 490g Apparent (2-Loaf Batch)
Baker's math for 700g flour at 70% (1324g dough, 2-loaf batch): 469g corrected water vs 72.7% drift.
Target 70% hydration on 700g flour requires accounting for 140g levain (70g flour / 70g water); otherwise 490g water yields 72.7% (+2.7% jump). Pouring 469g water (422g base + 47g splash) and 15.4g salt for a 1324g dough locks True Total Hydration at 70.0% (target 70%).
- Strict True Hydration Water
- 469gLocks True Total Hydration at 70.0% (target 70%, -21g)
- Unadjusted Apparent Water
- 490gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
Gravimetric Scaling Table for 700g Base Flour at 70% Hydration
Pre-computed gram weights around 700g main flour where 469g 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 |
|---|---|---|---|---|---|
| 650g @ 68% (15% Seed) Lean Seed (-50g) | 650g + 49g = 699g (70%/700g ref) | 98g (49gF/49gW @ 100%) | 426g W (vs 442g app @ R1) | 14.0g salt (1174g dough) | 70.2% drift → 67.95% (68% goal) |
| 700g @ 68% (18% Seed) Low Inoc (-2% Hyd) | 700g + 70g = 770g (70%/700g ref) | 126g (70gF/56gW @ 80%) | 468g W (vs 476g app @ R2) | 15.4g salt (1294g dough) | 69.1% drift → 68.05% (68% goal) |
| 700g @ 70% (20% Seed) [Target Baseline] | 700g + 70g = 770g (70%/700g ref) | 140g (70gF/70gW @ 100%) | 469g W (vs 490g app @ R3) | 15.4g salt (1309g dough) | 72.7% drift → 70.0% (70% goal) |
| 700g @ 72% (22% Seed) High Inoc (+2% Hyd) | 700g + 77g = 777g (70%/700g ref) | 154g (77gF/77gW @ 100%) | 482g W (vs 504g app @ R4) | 15.5g salt (1336g dough) | 74.8% drift → 71.94% (72% goal) |
| 750g @ 72% (25% Seed) Scaled Batch (+50g) | 750g + 84g = 834g (70%/700g ref) | 188g (84gF/104gW @ 125%) | 496g W (vs 540g app @ R5) | 16.7g salt (1434g dough) | 77.2% drift → 71.94% (72% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this How Much Water for 700g Flour Sourdo specification up or down on your digital scale with zero hydration drift.
True 70.0% vs 72.7% Apparent Hydration on 700g Flour (140g Starter)
Every 140g of 100% hydration levain blended into 700g flour shifts the true ratio toward 100% by adding 70g water and 70g flour (490g water = 72.7%, +2.7% surge). Holding main water to 469g (539g ÷ 770g) with 15.4g salt locks True Total Hydration at 70.0% (target 70%).
Ionic shielding from 15.4g sodium chloride tightens gliadin-glutenin fibrils across 770g flour (700g base + 70g levain) at 70% hydration. Withholding 47g of your 469g water until after a 45-minute 422g autolyse gives the 1324g mass balanced tenacity.
Rheological Handling Guide (2/5 Tack) for 700g Flour at 70%
- Stage-1 Hydration (422g of 469g Water): Whisk 422g water into 700g base flour and cover for 45 min while 140g starter peaks.
- Stage-2 Double Hydration (+47g Splash & 15.4g Salt): Slap-and-fold 140g culture (70gF/70gW), 15.4g salt, and 47g water to lock 70.0% (70%).
- Gluten Organization (Beginner Friendly): Use damp fingers across 4 coil-fold sets to organize the 1324g (770g total flour) matrix.
- Banneton Retard & Steam Bake (2-Loaf Batch): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Diagnostic Answers: How Much Water for 700g Flour Sourdough at 7
What happens if I use a 50% stiff levain (140g) with 700g flour at 70%?
A 140g stiff levain (50% hydration) contains 93g flour and 47g water, requiring 508g main water instead of 469g on 700g flour to hold 70%.
How sticky is a 700g flour sourdough at 70% hydration (469g water)?
At 70.0% (target 70%) with 469g water and 140g starter on 700g flour, rheology scores 2/5 stars (Beginner Friendly) with balanced extensibility.
Why is salt 15.4g instead of 14g for 700g flour at 70%?
True 2.0% salinity counts the 70g flour inside your 140g starter (700g + 70g = 770g total flour × 2% = 15.4g salt), stabilizing the 1324g loaf at 70.0% (70%).