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Cuisine et recettes

Calculatrice vérifiée avec une formule transparente

Cuisine et recettes

Sourdough Hydration Calculator.

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

Les résultats se mettent à jour en direct pendant que vous tapez.
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Vos entrées

Comment ça marche

  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

Questions fréquentes

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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Résultats

Formule vérifiée

Hydration

70%

Total dough weight850g
Demander n'importe quoi

Estimation à titre indicatif uniquement — vérifiez les décisions importantes avec un professionnel approprié.

Comment ça marche

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.

Formules

Les mathématiques derrière cette calculatrice, écrites pour que vous puissiez vérifier le résultat.

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%

Cas d'utilisation réels

Où ce calcul apparaît dans la vie quotidienne.

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.

Conseils et erreurs courantes

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.

Hypothèses et limites

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