Sourdough Hydration Calculator
Hydration is total water divided by total flour - and a starter counts in both. Enter your ingredients to see the real hydration, or set a target and get the exact water to add.
Results
- Total flour (incl. starter)
- 500 g
- Total water (incl. starter)
- 350 g
How hydration math works
Baker's percentage sets flour at 100% and expresses water against it. A starter fed at 100% hydration is half flour, half water, so 100 g of starter adds 50 g to each total. Rye absorbs more water than wheat and behaves differently - judge hydration by dough feel as well as numbers.
Typical hydration ranges
| Bread style | Hydration | Notes |
|---|---|---|
| Sandwich / soft loaves | 60-65% | Tight crumb, easy shaping, works in pans. |
| Everyday artisan wheat | 68-75% | The classic open-crumb range for most bakers. |
| High-hydration artisan | 78-90% | Wet, sticky doughs; needs confidence and good flour. |
| Rye-heavy loaves | Lower numbers | Rye absorbs more water but sets differently - judge by feel. |
Temperature changes fermentation long before hydration changes dough feel - see the dough temperature calculator and the full hydration and temperature guide.
Frequently asked questions
Does sourdough starter count toward hydration?
Yes. A starter fed at 100% hydration is half flour and half water, so 100 g of starter adds 50 g to each total. This calculator includes it automatically, which is where most hydration numbers quietly go wrong.
What hydration should I start with?
70% is the classic starting point for wheat sourdough: easy enough to handle, open enough in crumb. Move up or down 2-3 points per bake rather than jumping to 85%.
Why is my dough drier than the calculator says?
Flour absorbs water differently by protein, freshness and even humidity. Treat the calculated hydration as the recipe; treat the dough feel as the truth. Add a few grams of water rather than rewriting the formula.