Hydrate The Crust
Sourdough Hydration Calculator
Measure the dough. Understand the formula.
True Hydration
72.7%
Total flour
Total water
Flour in starter
Water in starter
Why this differs from water ÷ flour: starter contains both flour and water, so true dough hydration should account for both.
What is sourdough hydration?
Hydration is the weight of water expressed as a percentage of flour. A dough with 500 g flour and 350 g water appears to be 70% hydrated, but adding 100 g of 100%-hydration starter contributes another 50 g flour and 50 g water. The true dough hydration is therefore higher.
What hydration should I use?
| Hydration | Typical feel |
|---|---|
| 55–62% | Firm, easy to shape, tighter crumb |
| 63–68% | Moderate, beginner-friendly handling |
| 69–75% | Extensible, lighter crumb, stickier dough |
| 76%+ | Very wet dough requiring stronger technique |
Flour strength, whole grain content, temperature and fermentation all affect how a given hydration feels. Treat the number as a starting point rather than a guarantee.