1000g Sourdough at 65% Hydration
Exact ingredient weights for your sourdough recipe
A 1000g mix at 65% hydration yields about 1670g of finished dough, enough for one large boule or two 450g loaves. Expect a tight, sandwich-style crumb — this hydration is beginner-friendly and best suits pan loaves and tin breads. Ratios use 20% starter and 2% salt by flour weight.
Large batch for families and events
A full kilogram of flour at 65% hydration produces approximately 1.6kg of dough - enough for two large sandwich loaves or three smaller ones. This batch size is perfect for family meal prep, potlucks, or when you want bread to last the week. The low hydration ensures consistent, slice-able results every time.
How do I scale this recipe?
Multiply every ingredient by the same factor and the baker's percentages stay the same — that's why sourdough formulas scale cleanly. Pick the loaf count below and the flour, water, starter, and salt all update in lockstep.
What are the exact ingredient weights?
These four weights are what you actually measure on the scale. Flour and salt come straight from baker's percentages; water is the hydration percent of the flour; the starter contribution is already factored in, so the numbers below are what goes in the bowl.
Flour
900g
Water
550g
Starter
200g
Salt
20g
Note: This recipe uses 20% starter (at 100% hydration) and 2% salt based on total flour weight. Adjust these ratios based on your preference.
What does this hydration level give me?
Hydration sets the trade-off between handling ease and crumb openness. The breakdown below shows what to expect on the counter and in the finished loaf at this specific ratio, plus which shaping styles and flours suit it best.
Target Hydration
65%
Dough Texture
Stiff and firm dough that holds its shape well. Less sticky and easier to handle.
Handling Difficulty
Easy to handle. Great for those new to sourdough.
What baking tips help at this hydration?
The tips below are the small adjustments that tend to matter most at this particular hydration — the handling cues, temperature assumptions, and shaping moves that keep the dough on track rather than generic advice.
Mix in Two Stages
For such a large batch, consider mixing the flour and water first (autolyse), then adding the starter and salt in a second stage. This makes hydration easier and reduces mixing time.
Plan Your Baking Order
With multiple loaves, plan which will bake first and last. Stagger your shaping by 20-30 minutes so each loaf is ready at the right time. Keep waiting loaves in the fridge to slow proofing.
What questions come up at this hydration?
How should I divide 1000g of dough?
Weigh your finished dough (should be around 1.6kg with starter and salt) and divide based on your needs: two 800g pieces for large loaves, three 530g pieces for medium loaves, or many smaller pieces for rolls. Let pieces rest 20-30 minutes before shaping.
Do I need special equipment for a 1000g batch?
You need a large mixing bowl (at least 4-5 liters), a scale that measures to at least 2kg, and enough proofing containers/pans for your chosen division. A stand mixer is helpful but not required. Dutch ovens or large baking pans work for baking.
Can I freeze unbaked dough from this batch?
Yes, after shaping, you can freeze portions wrapped tightly in plastic. Thaw overnight in the fridge, let come to room temperature, and bake as normal. The dough keeps well frozen for up to a month.
What other recipes should I try?
The recipes below shift either the flour weight or the hydration percent by one step, so you can see how the ingredient numbers and the crumb expectations change without starting over from the hub.