750g Flour at 65% Low-Hydration Sourdough: 461g Water, 150g Starter & 16.5g Salt (2-Loaf Batch)
Stiff 65% formula for 750g flour (1378g dough, 2-loaf batch), deducting 27g starter water from 488g.
When 150g ripe starter joins 750g flour, its 75g water and 75g flour turn an unadjusted 488g water addition into 68.2% hydration (+3.2% error). Trimming 27g so main water reads 461g alongside 16.5g salt (1378g total mass) locks True Total Hydration at 64.97% (target 65%).
- Strict True Hydration Water
- 461gLocks True Total Hydration at 64.97% (target 65%, -27g)
- Unadjusted Apparent Water
- 488gPushes True Hydration to 68.2% (+3.2% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Gravimetric Scaling Table for 750g Base Flour at 65% Hydration
Neighborhood sensitivity across 750g ± 50g flour and 65% ± 2% hydration (150g starter, 16.5g salt, 1378g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (65% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 63% (15% Seed) Mini Scale (-50g) | 700g + 53g = 753g (65%/750g ref) | 105g (53gF/52gW @ 100%) | 422g W (vs 441g app @ R1) | 15.1g salt (1227g dough) | 65.5% drift → 62.95% (63% goal) |
| 750g @ 63% (18% Seed) Tighter Crumb (-2%) | 750g + 75g = 825g (65%/750g ref) | 135g (75gF/60gW @ 80%) | 460g W (vs 473g app @ R2) | 16.5g salt (1345g dough) | 64.6% drift → 63.03% (63% goal) |
| 750g @ 65% (20% Seed) [Exact Spec] | 750g + 75g = 825g (65%/750g ref) | 150g (75gF/75gW @ 100%) | 461g W (vs 488g app @ R3) | 16.5g salt (1361g dough) | 68.2% drift → 64.97% (65% goal) |
| 750g @ 67% (22% Seed) Airier Crumb (+2%) | 750g + 83g = 833g (65%/750g ref) | 165g (83gF/82gW @ 100%) | 476g W (vs 503g app @ R4) | 16.7g salt (1391g dough) | 70.2% drift → 66.99% (67% goal) |
| 800g @ 67% (25% Seed) Boosted Scale (+50g) | 800g + 89g = 889g (65%/750g ref) | 200g (89gF/111gW @ 125%) | 485g W (vs 536g app @ R5) | 17.8g salt (1485g dough) | 72.8% drift → 67.04% (67% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 461g baseline.
Why 65% Low-Hydration Sourdough (750g Flour / 461g Water) Holds Spring
True cereal hydration divides all aqueous inputs by the 825g flour denominator (750g main + 75g starter flour). Pouring 488g water yields 563g liquid (68.2%), while 461g main water plus 75g levain water equals 536g liquid—which locks True Total Hydration at 64.97% (target 65%).
At 64.97% true hydration (536g total water ÷ 825g flour), your 750g flour dough exhibits beginner friendly handling (1/5 stars). Cutting 27g from 488g down to 461g (415g + 46g) with 16.5g salt prevents serum weeping.
Bench & Dutch Oven Protocol for 2-Loaf Batch (750g Flour @ 65% Hydration)
- Endosperm Saturation (750g Flour / 415g Water): Rub 415g water into 750g flour (saving 46g of 461g) and rest 40 min.
- Ionic Salt & Culture Mix (150g Levain + 16.5g Sea Salt): Pinch 150g peaked starter and 16.5g salt dissolved in 46g water into the 1378g batch (-27g vs 488g).
- Rheological Laminations (65% / 64.97%): Perform 1 bench lamination plus 3 coil folds every 35 min for high tenacity tenacity across 825g system flour.
- Cold Proof & Dutch Oven Spring (1378g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Common Scaling & Troubleshooting Questions (461g)
How much water should I hold back for bassinage in a 750g flour / 65% dough?
Out of 461g corrected main water for 750g flour at 65%, mix 415g (90%) during the 45-minute autolyse and trickle in 46g (10%) with 150g starter and 16.5g salt.
How does changing starter from 20% (150g) to 15% (113g) affect 750g flour at 65%?
Dropping starter from 150g to 113g on 750g flour reduces hidden starter water from 75g to 56g, raising required main water from 461g to 468g for 65%.
Why does unadjusted 488g water cause a +3.2% surge on 750g flour at 65%?
Because 65% is below 100% starter hydration, 150g starter (75gW / 75gF) raises 488g water to 563g over 825g flour (68.2%). Cutting 27g to 461g locks 64.97%.