Sourdough Hydration Calculator
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Calculate Dough Hydration
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Sourdough Hydration Calculator | The Complete Guide
Hydration in sourdough baking refers to the ratio of water to flour in your dough, expressed as a percentage. A hydration calculator sourdough tool like ours helps you determine this critical ratio. For example, if you use 500g flour and 350g water, your hydration is 70% (350 ÷ 500 × 100).
Proper hydration affects:
- Dough handling and elasticity
- Crumb structure (openness and texture)
- Crust development
- Fermentation speed
- Final loaf volume
Our sourdough hydration calculator simplifies the math. Here’s how to use it effectively:
- Weigh all your flour (including any in your starter)
- Weigh all your water (including any in your starter)
- If using starter, enter its total weight and hydration percentage
- Let the hydration calculator sourdough do the math
The calculator accounts for the flour and water in your starter, giving you the true total hydration percentage of your dough.
Low Hydration (60-68%): Easier to handle, tighter crumb, good for beginners. Ideal for sandwich bread or when using whole grains that absorb more water.
Medium Hydration (69-75%): Balanced between workability and open crumb. Great for all-purpose sourdough with good oven spring.
High Hydration (76-85%): Challenging to handle but produces very open crumb. Requires strong flour and skilled shaping.
Very High Hydration (85%+): Professional territory – extremely sticky dough that produces ciabatta-like open texture.
- Bread flour: Can handle higher hydration (72-78%)
- Whole wheat: Needs 5-10% more water than white flour
- Rye flour: Absorbs water quickly but can’t develop gluten – often used at 80-100% hydration
- Spelt: More absorbent than wheat – reduce hydration by 5-8%
A 100g starter at 100% hydration contains 50g flour and 50g water. If you add this to 400g flour and 250g water, your total flour is 450g (400 + 50) and total water is 300g (250 + 50), making hydration 66.7%.
- Not weighing ingredients (volume measures are inaccurate)
- Forgetting to count the flour and water in starter
- Not adjusting for flour type (whole grains vs white)
- Ignoring environmental factors (humidity affects dough)
- Not accounting for other liquids (milk, honey, oil)
Autolyse: Mix flour and water first, then add starter and salt later. This improves gluten development.
Bassinage: Adding reserved water during mixing to better control dough development.
Adjusting during bulk fermentation: Add small amounts of water during folds if the dough seems too tight.
Keep notes on how different hydration levels affect your loaves in your specific environment.
Too sticky dough: Try more folds during bulk fermentation or reduce hydration by 2-3% next time.
Too stiff dough: Add a small amount of water during mixing or increase hydration next bake.
Uneven crumb: Could be shaping issues rather than hydration—practice your technique.
Sourdough Hydration Calculator FAQs
For beginners, 65-70% hydration is ideal as the dough is easier to handle. Intermediate bakers often prefer 70-75% for a good balance of workability and open crumb. Advanced bakers may go up to 78-82% hydration for very open crumb, but this requires strong flour and good technique.
Higher hydration doughs ferment faster because water helps distribute the yeast and bacteria more evenly. Lower hydration doughs ferment more slowly and may develop more acidic flavors. Our sourdough hydration calculator helps you predict these effects by giving you precise hydration percentages.
Yes, you should always include the flour and water from your starter in your total hydration calculations. This is why our hydration calculator includes fields for starter weight and hydration—it automatically accounts for these factors to give you the true total hydration percentage.
Whole grain flours absorb more water than white flour. When using whole grains, you may need to increase the hydration by 5-10% compared to white flour recipes. Start with a moderate increase and adjust based on how the dough feels during mixing and folding.
Small adjustments can be made during the first hour after mixing. You can add a small amount of water if the dough seems too stiff, or a sprinkle of flour if it’s too sticky. However, large changes after mixing will affect gluten development, so it’s best to plan hydration ahead.
High hydration doughs are naturally sticky. Use wet hands or a bench scraper when handling. Ensure you’re using strong bread flour that can handle higher hydration. Proper fermentation and folding will also help develop strength in the dough to make it more manageable.