Sourdough Hydration Calculator

Hydration % = water weight / flour weight. Including starter's flour + water content.

Inputs

100% = equal flour + water. 50% = stiff starter.

Result

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How to use this calculator

  • Enter added flour, water, starter.
  • Set starter's own hydration (100% standard).

About this calculator

Sourdough hydration = total water / total flour. Important to include the flour + water carried in starter. 100% hydration starter is half flour + half water by mass. Beginner sourdough: 65-70% hydration (firm, easy to handle). Open-crumb / artisan: 75-85% (sticky, requires technique). High-hydration ciabatta: 80-90%. As hydration increases: more open crumb, more flavor, harder to shape.

Frequently asked

Why count starter flour?+
Otherwise hydration is misleading. If recipe ignores starter, real hydration is 5-10% higher than reported.
Standard starter hydration?+
100% (1:1 by weight). Stiff starter: 50-60%. Liquid levain: 125-150%.
High vs. low hydration?+
High: open holes, intense flavor, hard to shape. Low: tight crumb, predictable, beginner-friendly.
Cold ferment effect?+
Doesn't change hydration math. Just slows fermentation; helps flavor + window of bake-readiness.
Flour absorbency varies?+
Yes โ€” whole wheat needs ~5% more water than AP. Bread flour absorbs ~3% more than AP. Adjust by feel.

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