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65% hydration sourdough with 1000g flour
The answer
For a 65% hydration sourdough with 1000 g flour and 20% starter: weigh 615 g water, 200 g starter and 22 g salt.
| Ingredient | Grams | % of total flour |
|---|---|---|
| Flour | 1,000 g | 90.9% |
| Water | 615 g | 55.9% |
| Starter (100% hydration) | 200 g | 18.2% |
| Salt | 22 g | 2% |
| Total dough | 1,837 g |
Total flour 1,100 g and total water 715 g with the starter counted: 715 ÷ 1,100 = 65%.
How it is worked out
200 g of a 100% starter is 100 g flour and 100 g water. With it, the dough has 1,100 g of flour, so 65% hydration means 715 g of water in total. The starter already brings 100 g, so you add 615 g. Salt is 2% of the total flour.
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Questions people ask
How much water for 65% hydration with 1000g flour?
615 g, with 200 g of a 100% starter counted in. Without a starter it would be 650 g.
How much starter for 1000g flour?
This page uses 20% of the flour: 200 g. Change the starter in the calculator and the water is worked out again.
Does the page say how long to ferment?
No. It works out weights and ratios only. Follow your recipe for timings.