Sourdough Hydration Calculator
Calculate total dough hydration including the water and flour in your starter.
How it works
Hydration = total water ÷ total flour × 100 (a 100% starter is half flour, half water)
A 100%-hydration starter is equal parts flour and water, so half its weight counts as flour and half as water. Folding those into the totals gives the true dough hydration — the number that controls how wet and open the crumb is.
Worked example
500 g flour, 350 g water and 100 g starter gives 550 g flour and 400 g water — about 73% hydration.
Frequently asked questions
What hydration should I aim for?
Beginner loaves do well around 65–70%; open, airy crumb often needs 75–85% and more skill.
My starter isn’t 100% hydration?
If it’s stiffer or wetter, split it by its own ratio instead of exactly in half.
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This calculator is for educational purposes. Double-check important results before acting on them.