Sourdough Hydration Calculator

How This Tool Works

This calculator determines the hydration percentage of your sourdough by comparing the weight of water to the weight of flour. The formula is: Hydration % = (Water Weight ÷ Flour Weight) × 100. Hydration is a crucial factor in bread making as it affects the dough's texture, handling, and final crumb structure. Higher hydration (75-85%) creates a more open, airy crumb with larger holes, but the dough is stickier and more challenging to handle. Lower hydration (60-70%) produces a denser, easier-to-shape dough with a tighter crumb structure.

The calculator uses weight measurements (grams) rather than volume (cups) because flour density can vary significantly, making volume measurements inaccurate. When calculating total hydration, include all water sources - if your starter is 100% hydration (equal parts flour and water), include both the flour and water from the starter in your calculations. For example, 100g of 100% hydration starter contains 50g flour and 50g water. This ensures accurate hydration calculations that reflect the true water-to-flour ratio in your final dough.

Formula

The hydration percentage is calculated using the following formula:

Hydration % = (Water Weight ÷ Flour Weight) × 100

For example, if you have 500g of flour and 375g of water:

Hydration = (375 ÷ 500) × 100 = 75%

Examples

• Standard Loaf: 500g flour + 350g water = 70% hydration (good for beginners)
• High Hydration: 500g flour + 400g water = 80% hydration (open crumb, chewy texture)
• Low Hydration: 500g flour + 300g water = 60% hydration (dense, easy to shape)
• Artisan Style: 500g flour + 425g water = 85% hydration (very open crumb, advanced)

FAQ

• What is sourdough hydration?
  Sourdough hydration is the percentage of water relative to flour in your dough. It's calculated as (water weight ÷ flour weight) × 100. Higher hydration creates a more open crumb and chewier texture, while lower hydration produces a denser, easier-to-handle dough.
• What is a good hydration percentage for sourdough?
  Most sourdough recipes use 65-85% hydration. Beginners often start around 70-75%, while experienced bakers may go up to 85-90% for very open crumb. The ideal hydration depends on your flour type, experience level, and desired texture.
• How do I calculate sourdough hydration?
  To calculate hydration, divide the weight of water by the weight of flour, then multiply by 100. For example, if you have 500g flour and 375g water: (375 ÷ 500) × 100 = 75% hydration.
• Does starter hydration affect final dough hydration?
  Yes, if you're including the starter in your calculations. When calculating total hydration, include both the flour and water from your starter. For example, 100g of 100% hydration starter contains 50g flour and 50g water.
• What hydration is best for beginners?
  Beginners should start with 65-70% hydration. This creates a more manageable dough that's easier to shape and less sticky. As you gain experience, you can gradually increase hydration to achieve more open crumb structures.