What is dough hydration?

The weight of water divided by the weight of flour, shown as a percentage.

How do I count the starter?

A 100% hydration starter is half flour and half water, so half its weight is added to each side.

What hydration should a beginner use?

Around 65–70%, which is easier to handle.

All tools

Sourdough Hydration Calculator

Enter your flour, water and starter to find the true hydration. The flour and water inside the starter are counted too.

Dough Weights (grams)

Flour (g)

Water (g)

Starter (g)

Starter Hydration (%)

Calculate the hydration (water as a percentage of flour) of your sourdough dough, including the flour and water contributed by your starter.

Formula

hydration % = total water ÷ total flour × 100. Starter at h% hydration contributes flour = starter × 100 ÷ (100 + h) and water = starter × h ÷ (100 + h).

Reference Values

•100% hydration starter = equal flour & water
•Typical dough: 65–75% hydration
•Ciabatta-style: 80%+ hydration

FAQ

Common questions about Sourdough Hydration Calculator

How we calculate this

We use the standard published formula for this calculation, and we show the working so you can check it.

Spotted a mistake? Tell us and we'll check it within a few days. See how we check our calculators.