Formula
Hydration = total water ÷ total flour × 100, including the flour and water contributed by starter.
COOKING & BAKING
Sourdough Hydration Calculator
Calculate dough hydration and total dough weight.
CALCULATOR GUIDE
How to use the Sourdough Hydration Calculator
Calculate true sourdough hydration, baker’s percentages and dough weight while accounting for starter flour and water.
Worked example
With 500 g flour, 350 g water and 100 g starter at 100% hydration, total hydration is about 72.7%.
Assumptions and limits
Flour absorption varies by protein, milling and whole-grain content; hydration does not predict fermentation time by itself.
Frequently asked questions
Does starter count toward hydration?
Yes. The calculator separates starter into its flour and water contributions using starter hydration.
What is a typical sourdough hydration?
Many loaves fall around 65–80%, but the best value depends on flour and technique.
How this calculator works
Enter your known values and select Calculate result. Review units and inputs before relying on the planning estimate.
Actual quantities, prices and requirements can vary. Confirm critical work with a supplier or qualified professional.