Exact 68% Sourdough Ratio for 750g Flour: 486g Water vs 510g Apparent (2-Loaf Batch)
Baker's math for 750g flour at 68% (1403g dough, 2-loaf batch): 486g corrected water vs 70.9% drift.
To bake 750g flour at 68% without suffering a 70.9% (+2.9%) soupier dough from 510g water and 150g starter, subtract 24g water. Combining 486g main water, 75g+75g levain, and 16.5g salt (1403g total) locks True Total Hydration at 68.0% (target 68%).
- Strict True Hydration Water
- 486gLocks True Total Hydration at 68.0% (target 68%, -24g)
- Unadjusted Apparent Water
- 510gPushes True Hydration to 70.9% (+2.9% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
Batch Mass & Bassinage Sensitivity Grid (750g Flour / 486g Water)
Stepwise levain inoculation (15%–25%) and hydration offsets for a 1403g (2-Loaf Batch) batch using 750g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (68% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 66% (15% Seed) Lean Seed (-50g) | 700g + 53g = 753g (68%/750g ref) | 105g (53gF/52gW @ 100%) | 445g W (vs 462g app @ R1) | 15.1g salt (1250g dough) | 68.3% drift → 66.0% (66% goal) |
| 750g @ 66% (18% Seed) Low Inoc (-2% Hyd) | 750g + 75g = 825g (68%/750g ref) | 135g (75gF/60gW @ 80%) | 485g W (vs 495g app @ R2) | 16.5g salt (1370g dough) | 67.3% drift → 66.06% (66% goal) |
| 750g @ 68% (20% Seed) [Target Baseline] | 750g + 75g = 825g (68%/750g ref) | 150g (75gF/75gW @ 100%) | 486g W (vs 510g app @ R3) | 16.5g salt (1386g dough) | 70.9% drift → 68.0% (68% goal) |
| 750g @ 70% (22% Seed) High Inoc (+2% Hyd) | 750g + 83g = 833g (68%/750g ref) | 165g (83gF/82gW @ 100%) | 501g W (vs 525g app @ R4) | 16.7g salt (1416g dough) | 72.9% drift → 69.99% (70% goal) |
| 800g @ 70% (25% Seed) Scaled Batch (+50g) | 800g + 89g = 889g (68%/750g ref) | 200g (89gF/111gW @ 125%) | 511g W (vs 560g app @ R5) | 17.8g salt (1511g dough) | 75.5% drift → 69.97% (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 68.0% vs 70.9% Apparent Hydration on 750g Flour (150g Starter)
In a 1403g loaf built from 750g flour, 150g starter alters the solvent-to-solids ratio by injecting 75g water alongside 75g flour. Replacing the naive 510g water weight (70.9% true moisture) with 486g (-24g cut) and 16.5g salt locks True Total Hydration at 68.0% (target 68%).
Ionic shielding from 16.5g sodium chloride tightens gliadin-glutenin fibrils across 825g flour (750g base + 75g levain) at 68% hydration. Withholding 49g of your 486g water until after a 45-minute 437g autolyse gives the 1403g mass balanced tenacity.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 750g Flour at 68%
- Pre-Ferment & 437g Autolyse (750g Flour): Verify 150g levain is domed, then soak 750g flour in 437g water for 40–50 min.
- Rubaud Emulsification (486g Total Main Water): Rubaud-mix 150g starter (75gF/75gW), 16.5g salt, and 49g reserved water into the 1403g mass (68%).
- Alveolar Structuring (68.0% True Moisture): Execute 4 coil folds spaced 30 min apart to manage balanced stretch on 825g flour.
- Retardation & Scoring (2-Loaf Batch / 1403g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Technical Q&A: Exact 68% Sourdough Ratio for 750g Flour: 486g W
How many loaves does 750g flour at 68% hydration (1403g) make?
A 750g flour formula with 486g water, 150g starter, and 16.5g salt produces 1403g total dough—ideal as 2-Loaf Batch at 68.0% (68%).
What is the true flour weight in a 750g flour + 150g starter dough at 68%?
Combining 750g main flour with 150g of 100% starter (75g flour + 75g water) yields 825g total system flour, paired with 561g total water (486g main + 75g starter) for 68.0% (68%).
How sticky is a 750g flour sourdough at 68% hydration (486g water)?
At 68.0% (target 68%) with 486g water and 150g starter on 750g flour, rheology scores 2/5 stars (Beginner Friendly) with balanced extensibility.