Sourdough Bread Hydration Calculator
Calculate sourdough hydration by weight, adjust starter hydration, and understand flour-to-water ratios for bread dough.
Quick answer
Sourdough hydration is water weight divided by flour weight, then multiplied by 100. A dough with 350g water and 500g flour is 70% hydration.
Ratio note
The kitchen rule behind this page
Rule used
Hydration percentage = total water weight divided by total flour weight, multiplied by 100.
Where it works
Bread dough, starter feeding, pizza dough, and formulas written in grams.
Where to be careful
Cup measurements are too loose for exact hydration, especially with whole grain flour.
Sourdough Hydration Formula
Always calculate hydration by weight, not cups. One cup of water and one cup of flour are not equal weights.
Interactive calculator
70% hydration
350g water divided by 500g flour.
How to use it
Change the amount below and use the result as a kitchen starting point. For cakes and bread, texture still depends on flour, pan depth, and bake time.
| Input | Result | Use |
|---|---|---|
| 500g flour + 300g water | 60% hydration | Stiffer dough |
| 500g flour + 350g water | 70% hydration | Balanced loaf |
| 500g flour + 375g water | 75% hydration | Open crumb |
| 500g flour + 400g water | 80% hydration | Advanced handling |
Hydration Examples
| Flour | Water | Hydration | Dough feel |
|---|---|---|---|
| 500g | 300g | 60% | Stiff, easier to shape |
| 500g | 350g | 70% | Balanced country loaf |
| 500g | 375g | 75% | Open crumb, stickier |
| 500g | 400g | 80% | Wet dough, advanced handling |
Starter Feeding Ratios
| Ratio | Example | Use |
|---|---|---|
| 1:1:1 | 50g starter + 50g water + 50g flour | Daily maintenance |
| 1:2:2 | 25g starter + 50g water + 50g flour | Longer rise window |
| 1:5:5 | 10g starter + 50g water + 50g flour | Warm kitchen or overnight |
Practical Notes
- Include flour and water from the starter when calculating total dough hydration.
- Whole wheat flour absorbs more water than white bread flour.
- Higher hydration is not automatically better; it requires stronger gluten handling.
Mistakes to Avoid
- Calculating hydration with cup measurements.
- Ignoring the starter's flour and water contribution.
- Jumping from 65% to 85% hydration before learning dough handling.
Where This Helps in Real Baking
Frequently Asked Questions
It means equal weights of flour and water, such as 50g flour and 50g water.
It can work, but 65-70% is easier for a first sourdough loaf.
Yes. For exact dough hydration, include the flour and water inside the starter.
Related Calculators
Sourdough Hydration Calculator
Sourdough hydration is water weight divided by flour weight, then multiplied by 100. A dough with 350g water and 500g flour is 70% hydration.
Sourdough Starter Hydration Calculator
Sourdough hydration is water weight divided by flour weight, then multiplied by 100. A dough with 350g water and 500g flour is 70% hydration.
Sourdough Hydration Formula
Sourdough hydration is water weight divided by flour weight, then multiplied by 100. A dough with 350g water and 500g flour is 70% hydration.
Topic cluster
More useful paths in Sourdough Calculators
This page is part of a baking calculator cluster. Use the main category when you want the broad rule, then move into the narrower pages when the ingredient, pan, or recipe is specific.
Sourdough Hydration Calculator
Calculate sourdough hydration by weight, adjust starter hydration, and understand flour-to-water ratios for bread dough.
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