Sourdough Hydration Calculator
Calculate the hydration percentage of your sourdough bread dough.
Adjust flour and water ratios for the perfect crumb texture.
Dough hydration is the ratio of water to flour in a bread recipe, expressed as a percentage. It is one of the most important variables in sourdough baking because it directly determines the texture, crumb structure, crust, and handling properties of your bread.
The formula: Hydration (%) = (Total Water ÷ Total Flour) × 100
For example, if your recipe calls for 400g of flour and 300g of water: Hydration = (300 ÷ 400) × 100 = 75%
Hydration levels and their effects:
| Hydration | Dough Type | Crumb | Handling |
|---|---|---|---|
| 50–60% | Stiff | Tight, dense | Very easy |
| 65–70% | Standard | Moderate, even | Easy |
| 75–80% | Wet | Open, holey | Moderate |
| 80–90% | Slack | Very open | Difficult |
| 90%+ | Ciabatta-style | Extremely open | Expert only |
Why hydration matters: Higher hydration doughs develop more complex flavors and produce the characteristic “open crumb” (large air pockets) prized in artisan sourdough. However, they are much harder to shape. Beginners typically start at 70–75% and work up from there.
Starter hydration: Your sourdough starter also has a hydration level (usually 100% — equal parts flour and water by weight). This calculator includes the flour and water in your starter in the total calculation, because they contribute to the final dough structure.
Note: This calculator uses baker’s math (all ratios relative to flour weight). All other ingredients — salt, additions — are also measured as a percentage of flour. Baker’s math makes scaling recipes up or down trivial.
Practical tip: When increasing hydration, add water gradually during mixing rather than all at once. The flour absorbs water slowly; rushing it leads to sticky, unworkable dough.
Units note: All weights should be in the same unit — grams are standard in baking worldwide. Imperial recipes in ounces also work as long as you’re consistent.