500g Sourdough at 70% Hydration
Exact ingredient weights for your sourdough recipe
The classic sourdough hydration
70% hydration is the sweet spot for most bakers - wet enough for an open crumb and good oven spring, but dry enough to shape confidently. This 500g recipe produces a standard loaf that's versatile for everyday eating, from toast to sandwiches to dipping in soup.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
450g
Water
300g
Starter
100g
Salt
10g
Note: This recipe uses 20% starter (at 100% hydration) and 2% salt based on total flour weight. Adjust these ratios based on your preference.
Hydration Guide
Target Hydration
70%
Dough Texture
Standard sourdough texture with moderate stickiness. Manageable with wet hands.
Handling Difficulty
Standard difficulty. Suitable for most bakers.
Baking Tips
Use Wet Hands for Folds
Keep a bowl of water nearby during stretch and folds. Wet hands prevent sticking and make handling the dough much easier.
Watch for Windowpane
At 70% hydration, you should be able to stretch a small piece of dough thin enough to see light through it. This indicates good gluten development.
Frequently Asked Questions
Is 70% hydration good for my first sourdough loaf?
70% is a great starting point for beginners who have some basic dough-handling experience. It's forgiving enough to shape successfully but wet enough to produce that classic sourdough texture. If you're brand new, consider starting at 65% for your first few loaves.
How open will my crumb be at 70% hydration?
You'll get a nice, moderately open crumb with irregular holes - what most people picture when they think of sourdough. It won't be as wild as high-hydration loaves, but it will have good structure and be perfect for butter or jam.
Can I use 70% hydration with whole wheat flour?
Whole wheat absorbs more water than white flour, so at 70% hydration with significant whole wheat content, your dough will feel drier. Consider increasing to 75% if using more than 20% whole wheat.
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