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.
Noticeable whole wheat character
This 1000g recipe uses 80% white flour and 20% whole wheat at 70% hydration. The whole wheat contributes pronounced earthy, nutty flavors and visible bran specks while still maintaining good structure. Expect two loaves with hearty character and nutrition. Higher water absorption. Add 3-5% more hydration. Slightly shorter bulk fermentation may be needed.
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 20% whole wheat make my dough harder to handle?
At 20% whole wheat, you will notice increased water absorption and potentially faster fermentation. The bran can also slightly inhibit gluten development, so extra folds during bulk fermentation help build strength.
Is 70% hydration a good starting point for 20% whole wheat bread?
Yes, 70% hydration is the classic sweet spot for most bakers. With 20% 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.