Sourdough hydration calculator
Hydration is total water divided by total flour. With sourdough, part of both sits inside your starter, so the number on most recipes is a little off. Enter your amounts and starter hydration to get the real figure.
How it works
A starter at 100% hydration is half flour and half water. In the default recipe the 100 g of starter adds 50 g of flour and 50 g of water, so the dough is 400 g water ÷ 550 g flour = 72.7%, not the 70% you get from flour and water alone.
Typical hydration ranges
| Hydration | Feel | Good for |
|---|---|---|
| 60–65% | Firm, easy to shape | Sandwich loaves, bagels |
| 68–75% | Soft, slightly tacky | Everyday country loaf |
| 75–85% | Sticky, needs folds | Open-crumb sourdough, ciabatta |
| 85%+ | Very slack | Focaccia, experienced bakers |
Whole-grain flours absorb more water, so a 75% whole-wheat dough feels firmer than a 75% white-flour dough.
FAQ
Does starter count toward hydration?
Yes. Add its flour and water to the totals, which is exactly what this calculator does.
What hydration should a beginner use?
Around 65–72% with bread flour. Move up a few percent at a time once shaping feels easy. See the basic sourdough recipe.