Baking Tools

Must Know

Amount of total Water for / Sourdough

An ideal starting point for making sourdough bread is a water level of 70% (700g) of the flour weight (1000g). Once you are confident with your results, increase the water slightly by 2% and observe the results. With the additional water and correct dough development, the internal crumb will be more open, an attribute sought after by sourdough makers.

Managing starting at high levels (80%) will be challenging. I recommend starting at a low level and building up through practice.