ok....I am experienced enough with bakers percentages and make all my recipes with them.

it must be the lack of sleep of late because I don't see what's wrong with this recipe.

total flour weight: 1000 grams.

percentage 100% hydrated sourdough 20% (its summer after all)

total hydration wanted 65%.

so there we go.

needed:

20% of 1000 = 200, of which equal weights flour and water aka 100 grams each.

65% of 1000 = 650 grams water.

1000-100 grams = 900 grams flour.

650-100 grams = 550 grams water

20% starter = 200 grams.

Someone please tell me whats wrong here. Its dry......the dough I mean. Did I make a mistake? I did not forget the salt, this is just the basic dough and 2% would be added after initial mix and half hour wait.

thanks.