Baker’s Percentage Calculator
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Sourdough Hydration Calculator
Find your dough hydration from flour and water weights.
Hydration
—
Water as % of flour.
| Total dough | — |
|---|---|
| Flour | — |
| Water | — |
| — |
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Enter your figures above to see the step-by-step working.
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How the Sourdough Hydration Calculator Works
Hydration is the weight of water as a percentage of the flour, the number bakers use to describe a dough. Divide water by flour and multiply by 100. 375 grams of water to 500 grams of flour is 75% hydration — a typical, workable sourdough.
Lower hydration (60–65%) gives a stiffer, easier-to-handle dough with a tighter crumb; higher hydration (75–85%) is stickier but bakes into an open, airy crumb. Weigh ingredients in grams for accuracy — volume measures are too inconsistent for bread.
hydration = water ÷ flour × 100
Frequently Asked Questions
What is sourdough hydration?
It’s the water weight as a percentage of the flour weight. 75% means 750 g of water per 1,000 g of flour.
What hydration should I use?
Beginners do well around 65–70%. Higher hydration (75%+) gives a more open crumb but a stickier, harder-to-handle dough.
Does the starter count toward hydration?
For precise baking, yes — include the flour and water in your starter in the totals. This basic calculator uses the flour and water you enter directly.
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