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65% hydration sourdough with 500g flour
The answer
For a 65% hydration sourdough with 500 g flour and 20% starter: weigh 308 g water, 100 g starter and 11 g salt.
| Ingredient | Grams | % of total flour |
|---|---|---|
| Flour | 500 g | 90.9% |
| Water | 308 g | 55.9% |
| Starter (100% hydration) | 100 g | 18.2% |
| Salt | 11 g | 2% |
| Total dough | 918 g |
Total flour 550 g and total water 358 g with the starter counted: 358 ÷ 550 = 65%.
How it is worked out
100 g of a 100% starter is 50 g flour and 50 g water. With it, the dough has 550 g of flour, so 65% hydration means 358 g of water in total. The starter already brings 50 g, so you add 308 g. Salt is 2% of the total flour.
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Questions people ask
How much water for 65% hydration with 500g flour?
308 g, with 100 g of a 100% starter counted in. Without a starter it would be 325 g.
How much starter for 500g flour?
This page uses 20% of the flour: 100 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.