Sourdough Hydration Calculator
Include starter flour and water when checking hydration, salt percentage, and dough weight.
Flour added outside the starter.
Water added outside the starter.
Levain or starter in the dough.
100% means equal flour and water.
Salt added to the final dough.
Enter dough weights to calculate hydration.
Hydration Tips
Use baker percentages as a map, not a replacement for dough feel.
Lower hydration
Around 60% to 65% usually feels firmer and easier to shape.
Moderate hydration
Around 68% to 75% is common for many country-style loaves.
High hydration
Above 78% often needs stronger flour and more practiced handling.
Sourdough Hydration FAQ
Common baker percentage questions.
Why include starter flour and water?
Starter is part flour and part water. Hydration is more accurate when the starter contribution is included in total flour and total water.
What does 100% starter hydration mean?
A 100% hydration starter has equal flour and water by weight, so 100 g starter contains about 50 g flour and 50 g water.
What is a typical sourdough hydration?
Many sourdough loaves sit around 65% to 78% hydration, but flour strength and handling style matter.