Sourdough Hydration Calculator
Calculate true dough hydration including the flour and water contribution from your sourdough starter for accurate bread baking.
Results
What is it?
Sourdough starter contains both flour and water, so simply dividing recipe water by recipe flour gives a misleading hydration number. True hydration accounts for every gram of flour and water in the dough � including those locked inside the starter.
How to use
Enter the recipe flour and water amounts, then the starter weight and its hydration percentage (100% starter = equal weights flour and water). The calculator breaks the starter into its flour and water components and adds them to your recipe totals.
Example scenario
Recipe: 500 g flour, 375 g water, 100 g starter at 100% hydration. The starter contributes 50 g flour + 50 g water. True total: 550 g flour, 425 g water ? 77.3% hydration, not the apparent 75%.
Pro tip
For open crumb and country loaves, aim for 75-85% hydration. Beginners should start at 68-72% for easier shaping. Whole grain flours absorb more water � add 5% hydration per 10% whole grain substitution.