Whole-grain flour is a category, not a single ingredient. A wheat-heavy blend and a rye-heavy blend can share a hydration percentage without producing the same dough structure.
What to compare
Identify the grain and milling before comparing formulas. A rest containing starter is a starter-inclusive rest; a flour-and-water autolyse is a different stage.
Quantities in this example
- 500 g whole-grain flour
- 350 g water
- 10 g salt
- 150 g active sourdough starter
Reading the numbers
100% hydration starter
575 g total flour, 425 g total water, 73.9% hydration, 1.74% salt, 13.0% prefermented flour
Continue reading
For quantities, use the hydration reference or arithmetic guides. For a complete cooking method, choose one of the published recipe references and follow its ingredients, equipment and process together.
Sources & scope
- Reference: Reynolds parchment is rated to 425°F and must not touch an open flame or oven sides.
- Reference: Strictly, autolyse is flour and water; adding liquid starter is a practical variant but should be described accurately.
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.