Sourdough Hydration Calculator
Calculate the hydration percentage of your sourdough starter or dough based on the weight of flour and water.
Published by:
isCalculator Editorial Team
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How to use this tool?
How to Use the Sourdough Hydration Calculator
This calculator determines the hydration percentage of your sourdough dough based on the weight of flour and water you use.
- Step 1: Enter the Flour Weight in grams (e.g., 500).
- Step 2: Enter the Water Weight in grams (e.g., 350).
- Step 3: Click "Calculate Hydration".
What you get:
- Hydration Percentage: The ratio of water to flour (e.g., 70%).
- Formula Breakdown: Shows the exact calculation.
- Dough Classification: Describes the dough type (e.g., "High hydration (wet dough)").
Note: Use metric weights (grams) for accurate results. All inputs must be greater than zero.
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Frequently Asked Questions
Sourdough hydration is the ratio of water to flour in a sourdough starter or dough, expressed as a percentage. It determines the dough's consistency and crumb structure.
Divide the weight of water by the weight of flour and multiply by 100. For example, 350g water / 500g flour = 70% hydration.
Typical hydration ranges from 60% (stiff) to 80% (very wet). 70-75% is common for artisan bread. Higher hydration yields larger holes but is harder to handle.