Ingredient comparison
| Ingredient | Original | Revised |
|---|---|---|
| Flour added to dough | 450.0 g | 476.2 g |
| Water added to dough | 350.0 g | 317.4 g |
| Starter added to dough | 100.0 g | 105.8 g |
| Salt | 10.0 g | 10.6 g |
| Total dough | 910.0 g | 910.0 g |
Hydration (including starter): 80.0% → 70.0%
Total flour: 500.0 g → 529.1 g · ×1.0581
Weights are displayed to 0.1 g. Small differences in their rounded sum are normal. Hydration is a formula ratio, not a promise about dough handling or fermentation time.
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Method and limits
Start with the whole recipe
Our example has 450 g flour, 350 g water, 100 g starter at 100% hydration, and 10 g salt. The starter contributes another 50 g flour and 50 g water. Total flour is 500 g; total water is 400 g. That is 80% hydration and 910 g dough.
Dividing only the added water by the added flour gives 77.8%. That leaves out the starter and describes a different ratio. Enter the weights that actually go into the bowl and the hydration of the starter you use.
Check the revised ingredient weights
The salt is 10 ÷ 500 = 2% of total flour. With no other additions, target flour = 910 ÷ (1 + 0.70 + 0.02) = 529.07 g. Keep the starter at 100 ÷ 500 = 20% of total flour: use 105.81 g starter. Half is flour and half is water.