This sourdough hydration calculator is used by bakers to determine the water-to-flour ratio in their sourdough recipes. This ratio, expressed as a percentage, is crucial for achieving the desired texture, flavor, and structure in sourdough bread.
- Starter contribution: 100g flour, 100g water (100% hydration)
- Total flour: 1000g + 100g = 1100g
- Total water: 650g + 100g = 750g
- Hydration: (750g / 1100g) x 100 = 70%
Sourdough Hydration Calculator
| Flour (g) | Water (g) | Starter (g) | Starter Hydration | Total Flour (g) | Total Water (g) | Final Hydration (%) |
|---|---|---|---|---|---|---|
| 1000 | 650 | 200 | 100% | 1100 | 750 | 68.18% |
| 800 | 560 | 160 | 100% | 960 | 720 | 75.00% |
| 1200 | 720 | 240 | 100% | 1440 | 960 | 66.67% |
| 900 | 675 | 180 | 100% | 1080 | 855 | 79.44% |
| 1000 | 600 | 200 | 50% | 1100 | 700 | 63.64% |
| 700 | 500 | 150 | 100% | 850 | 650 | 76.47% |
| 950 | 710 | 190 | 100% | 1140 | 900 | 78.95% |
| 500 | 350 | 100 | 50% | 550 | 400 | 72.73% |
| 1100 | 770 | 220 | 100% | 1320 | 990 | 75.00% |
| 850 | 680 | 150 | 100% | 1000 | 830 | 83.00% |
| 1200 | 960 | 300 | 70% | 1500 | 1260 | 84.00% |
| 800 | 640 | 200 | 100% | 1000 | 840 | 84.00% |
| 600 | 480 | 120 | 100% | 720 | 600 | 83.33% |
Sourdough Hydration Chart
| Hydration % | Water (per 100g Flour) | Dough Texture | Handling Difficulty | Crumb Structure | Best For |
|---|---|---|---|---|---|
| 50-55% | 50-55g | Very stiff, dry | Very easy | Very dense | Bagels, crackers, flatbreads |
| 60% | 60g | Firm, tight | Easy | Dense | Sandwich loaves, artisan loaves |
| 65% | 65g | Slightly firm, pliable | Moderate | Tight, slightly open | Classic sourdough boules, baguettes |
| 70% | 70g | Soft, slightly sticky | Intermediate | Moderately open | Boules, batards, and hearth loaves |
| 75% | 75g | Soft, sticky, extensible | Challenging | Open, airy | Rustic country loaves, ciabatta |
| 80% | 80g | Very sticky, wet | Difficult | Large open crumb | High-hydration loaves, ciabatta |
| 85% | 85g | Extremely wet, sticky | Very difficult | Very large open crumb | Focaccia, ciabatta, high-hydration artisan loaves |
| 90-100% | 90-100g | Liquid, batter-like | Nearly impossible | Very open, airy | Focaccia, high-hydration focaccia, or other pan breads |
Sourdough Hydration Formula
The sourdough hydration formula is straightforward:
Hydration % = (Total Water Weight / Total Flour Weight) x 100et’s break down a recipe:
- 900g bread flour
- 630g water
- 180g starter (100% hydration, so 90g flour and 90g water)
- Calculate total flour: 900g (recipe flour) + 90g (flour in starter) = 990g total flour
- Calculate total water: 630g (recipe water) + 90g (water in starter) = 720g total water
- Apply the hydration formula: (720g total water / 990g total flour) x 100 = 72.73% hydration
How do you calculate hydration for sourdough bread?
- List all ingredients with their weights.
- Identify flour sources (main recipe flour and flour in starter).
- Identify water sources (main recipe water and water in starter).
- Sum up total flour and water weights separately.
- Apply the hydration formula: (Total Water / Total Flour) x 100
- 500g bread flour
- 350g water
- 100g starter (50g flour, 50g water)
- Total flour: 500g + 50g = 550g
- Total water: 350g + 50g = 400g
- Hydration: (400g / 550g) x 100 = 72.73%
What is the best hydration rate for sourdough?
Generally, sourdough hydration ranges from 65% to 80%, with some artisan bakers pushing beyond 80% for extremely open crumb structures.
- Flour type: Different flours absorb water differently.
- Baking method: Dutch oven, baking stone, or pan-baking.
- Desired outcome: Crumb structure, crust texture, and overall shape.
A 70% hydration sourdough is often considered a good starting point:
- 1000g flour
- 700g water
What is 75% hydration sourdough?
A 75% hydration sourdough contains water that is 75% of the flour weight. This level of hydration produces a relatively wet dough that can be challenging to handle but often results in a light, airy crumb with large, irregular holes.
Example of 75% hydration:
- 800g flour
- 600g water
- (600g / 800g) x 100 = 75% hydration
Is sourdough starter 100% hydration?
- Stiff starter: <100% hydration (e.g., 50g flour, 25g water = 50% hydration)
- Liquid starter: >100% hydration (e.g., 50g flour, 75g water = 150% hydration)
While many bakers maintain their sourdough starters at 100% hydration, it’s not a universal rule. A 100% hydration starter contains equal parts flour and water by weight.
Example of 100% hydration starter:
- 50g flour
- 50g water
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