Flour = 100%. Everything else as % of flour weight. 80% hydration = 800g water per 1000g flour.

Doubles every 5°C. At 24°C: ~5 hrs. At 21°C: ~7 hrs. At 18°C: ~10 hrs. Use 50% rise visual marker as primary signal.

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Sourdough Hydration + Timing

Bakers percentage, fermentation timing

Flour total (g)

Hydration (%)

Salt (%)

Levain (% of flour)

Dough temp during bulk (°C)

Whole grain (% of flour)

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Sourdough hydration + timing