Sourdough Bread Hydration Calculator
Calculate hydration percentage for sourdough bread. Find the right water amount for any flour weight and understand what hydration means for your loaf.
🍞 Baking📐 Hydration % = (Water Weight / Flour Weight) x 100
Flour weight (grams)
Water weight (grams)
Starter weight (grams, optional)
Starter hydration % (e.g. 100)
Please enter valid values.
Formula & Reference
| Variable | Formula | Units |
|---|---|---|
| Sourdough Bread Hydration Calculator | Hydration % = (Water Weight / Flour Weight) x 100 | % |
Step-by-Step Examples
Example 1
Basic Sourdough
500g flour, 375g water, 100g starter at 100%.
- Starter: 50g flour + 50g water
- Total: 550g flour, 425g water
- Hydration: 77.3%
✓ 77.3% hydration
Example 2
Beginner Loaf
400g flour, 260g water, 80g starter.
- Total: 440g flour, 300g water
- Hydration: 68.2%
✓ 68.2% hydration
Example 3
High Hydration
500g flour, 425g water, 100g starter.
- Total: 550g flour, 475g water
- Hydration: 86.4% — for experienced bakers
✓ 86.4% hydration
Real-World Applications
Sourdough Bakers
Calculate and target the right hydration for any loaf.
Beginner Bakers
Understand how hydration affects dough handling.
Recipe Developers
Scale sourdough recipes consistently.
Artisan Bakeries
Standardize hydration across batches.
Common Mistakes to Avoid
⚠️
Forgetting starter contributes to hydration
100g of 100% hydration starter adds 50g water and 50g flour. Always include starter in total hydration calculation.
⚠️
Starting too high
Beginners should start at 65-70% hydration. 80%+ dough is extremely sticky and difficult to shape.
Frequently Asked Questions
What is sourdough hydration? ▾
Water weight / flour weight x 100. 75% = 75g water per 100g flour. Higher = stickier, more open crumb; lower = easier to handle.
Best hydration for beginners? ▾
65-70%. Work up to 75%+ as shaping skills improve.
What affects water absorption? ▾
Whole wheat absorbs more than white. Different brands vary. Humidity affects dough. Start at 70% and adjust.