1000g Sourdough at 70% Hydration
Exact ingredient weights for your sourdough recipe
A 1000g mix at 70% hydration yields about 1720g of finished dough, enough for one large boule or two 450g loaves. Expect a balanced open crumb — this hydration is intermediate and best suits classic batards and boules. Ratios use 20% starter and 2% salt by flour weight.
Light whole wheat for subtle nutrition
This 1000g recipe blends 90% white flour with 10% whole wheat at 70% hydration. The small addition of whole wheat adds subtle nutty notes and a slightly deeper color without significantly changing handling characteristics. You'll get two loaves with gentle whole grain character. Slightly more water absorption. May need 2-3% more hydration than 100% white recipes.
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
600g
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
70%
Dough Texture
Standard sourdough texture with moderate stickiness. Manageable with wet hands.
Handling Difficulty
Standard difficulty. Suitable for most bakers.
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.
Wet Hands for Handling
Keep a bowl of water nearby during stretch and folds. Wet hands prevent sticking and make handling the dough much easier at any hydration level.
Managing Two Loaves
When dividing, use a scale to ensure equal portions. Shape both loaves but stagger your baking - keep one in the fridge while the first bakes. Fresh-from-fridge dough scores beautifully.
What questions come up at this hydration?
Will 10% whole wheat make my dough harder to handle?
At 10% whole wheat, the handling difference is minimal. You may notice slightly more water absorption, but the dough will behave very similarly to 100% white flour.
Is 70% hydration a good starting point for 10% whole wheat bread?
Yes, 70% hydration is the classic sweet spot for most bakers. With 10% whole wheat, you'll get a workable dough that's not too sticky while still producing good oven spring and a moderately open crumb.
Can I bake both loaves at the same time from this 1000g recipe?
If you have two Dutch ovens, yes! Otherwise, keep one shaped loaf in the refrigerator while the first bakes. The cold loaf can wait 30-45 minutes without issue, and the cold dough is actually easier to score.
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.