Food & Cooking

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Food & Cooking

Sourdough Hydration Calculator.

Calculates the hydration percentage of your sourdough starter or dough based on the weights of flour and water.

Results update live as you type.
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Your inputs

How it works

  1. 1

    Weigh the flour and water separately in grams.

  2. 2

    Divide the water weight by the flour weight.

  3. 3

    Multiply the result by 100 to get the hydration percentage.

  4. 4

    Use the percentage to adjust your recipe for desired dough consistency.

(water_weight / flour_weight) * 100

Frequently asked questions

What does hydration percentage mean?

It's the ratio of water to flour by weight, expressed as a percentage. Higher hydration means a wetter, stickier dough.

Why is hydration important in sourdough?

It affects dough texture, crumb structure, and how the dough handles. Different breads call for different hydration levels.

Can I use this for starter as well?

Yes, the same formula applies to your starter. Just use the flour and water weights from your feeding ratio.

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Results

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Hydration

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Total dough weight0g
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Estimate for general guidance only — verify important decisions with an appropriate professional.

How it works

Calculates the hydration percentage of your sourdough starter or dough based on the weights of flour and water.

  1. Weigh the flour and water separately in grams.
  2. Divide the water weight by the flour weight.
  3. Multiply the result by 100 to get the hydration percentage.
  4. Use the percentage to adjust your recipe for desired dough consistency.

Formulas

The math behind this calculator, written out so you can verify the result.

Hydration Percentage

Hydration = (Water weight / Flour weight) × 100

This gives the percentage of water relative to flour, a key indicator of dough consistency.

Example:

Input: Flour = 500g, Water = 350g

Calculation: 350 / 500 × 100

Result: 70%

Real-world use cases

Where this calculation shows up in everyday life.

Adjusting Recipes

Scale hydration up or down to achieve a desired crumb or handling characteristic.

Example: Increase hydration from 70% to 75% for a more open crumb.

Maintaining Starter

Check the hydration of your starter to keep it at the consistency you prefer.

Example: A 100% hydration starter uses equal weights of flour and water.

Comparing Doughs

Understand how different flours absorb water and how that affects hydration.

Example: Whole wheat absorbs more water, so you might need higher hydration.

Tips and common mistakes

Tips

  • Use a digital scale for accuracy; volume measurements are unreliable.
  • Start with a lower hydration (60-70%) if you're new to sourdough.
  • Adjust hydration based on flour type; whole grains often need more water.
  • Keep notes on hydration and results to refine your recipes.

Common Mistakes to Avoid

  • Using volume measurements instead of weight.
  • Forgetting to include all water (e.g., water in levain) when calculating dough hydration.
  • Assuming all flours behave the same at a given hydration.

Assumptions and limitations

  • Use the stated inputs and units.
  • Results are estimates for planning and education.
  • Check measurements and source data before making an important decision.