Sourdough Hydration Calculator

Understanding Sourdough Hydration

Hydration percentage shows water content relative to flour weight. A 100 percent hydration dough has equal weights of flour and water. Lower hydration creates stiffer dough. Higher hydration creates wetter, more open crumb structure.

Professional bakers use baker percentage to express recipes. All ingredients get expressed as a percentage of total flour weight. This system scales recipes easily and maintains consistent dough characteristics.

Hydration Percentage Guide

Hydration Calculation Formula

Calculate hydration percentage using flour and water weights.

Example: Calculating hydration for 500g flour and 375g water

Common Sourdough Recipes by Hydration

Starter Hydration Considerations

• Sourdough starter typically runs at 100 percent hydration (equal flour and water)
• Starter weight contributes both flour and water to total dough hydration
• Include starter flour and water in total hydration calculations
• Stiff starters (50-60 percent hydration) produce different flavor profiles
• Liquid starters (125 percent plus hydration) ferment faster

Frequently Asked Questions