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 100**

et’s break down a recipe:

900g bread flour630g water180g 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 flour350g water100g 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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