Sourdough Hydration Calculator

Calculate total dough hydration including starter contribution.

Calculate total dough hydration

Flour (g)

Water (g)

Starter (g)

Starter Hydration (%)

Additional Flour (whole wheat, rye, etc.) (g)

Formula

Hydration = Total Water / Total Flour × 100

How to Use

1
Enter flour weight — Input total flour weight in grams (not including flour in starter).
2
Enter water weight — Input the water weight in grams (not including water in starter).
3
Enter starter amount — Input starter weight and its hydration percentage (commonly 100%).
4
Get total hydration — See the overall dough hydration accounting for flour and water in the starter.

Hydration is the ratio of water to flour in dough, expressed as a percentage. 70% hydration means 700g water per 1000g flour.

65-70% for beginners (easier to handle). 75-85% for open crumb artisan loaves. Higher hydration requires more skill.

Yes. A 100% hydration starter contributes equal parts flour and water. A stiff starter (60%) adds more flour, affecting final dough hydration.

78-85% hydration with strong flour and proper fermentation produces an open, airy crumb structure.

Scale recipes using baker's percentages.

Convert between yeast types.

Scale recipes for different pan sizes.