Sourdough Hydration Calculator
Calculate exact hydration percentages for your perfect sourdough loaf
Professional Disclaimer: This calculator provides general estimates only. For valuable items or complex situations, always consult a qualified specialist. Improper use of cleaning agents may cause permanent damage.
Tip: A higher hydration (75%+) creates an open, airy crumb, while lower hydration (65% or less) creates a denser texture.
Flour Components
Type: Strong
Type: Absorbs More
Liquid Components
Hydration Impact: 65%
Starter/Levain
Flour from starter: 50g
Water from starter: 50g
Additional Ingredients
Type: Standard
Sourdough Analysis
Total Flour Weight:
Total Water Weight:
Overall Hydration:
Final Dough Weight:
0g
0g
0%
0g
Hydration Profile: Medium
Fermentation Guidance:
- Bulk fermentation: 4-5 hours at room temperature
- Final proof: 12-14 hours in refrigerator
Understanding Sourdough Hydration
Hydration Levels
- Low (55-65%): Firm, easier to shape
- Medium (65-75%): Balanced crumb structure
- High (75-85%): Open crumb, more extensible
- Very High (85%+): Ciabatta-like, challenging
Flour Types & Absorption
- Bread flour: Standard absorption rate
- Whole wheat: Absorbs 5-10% more water
- Rye flour: Absorbs up to 15% more water
- AP flour: Slightly lower absorption than bread
"Adjusting hydration by just 5% can dramatically change the texture and flavor profile of your sourdough bread. Professional bakers recommend mastering one hydration level before moving higher."
The Science of Sourdough Hydration
Fermentation Impact
Higher hydration doughs generally ferment faster due to increased mobility of enzymes and microorganisms. Water enables amylase enzymes to break down complex starches into simple sugars that feed your sourdough culture, accelerating fermentation activity.
Gluten Development
Water is essential for proper gluten formation. In higher hydration doughs, gluten forms long, elastic strands that create those coveted, irregular air pockets. However, too much water can make dough difficult to handle and shape properly.
Temperature Considerations
Water temperature significantly impacts fermentation rate. Professional bakers use the "desired dough temperature" (DDT) formula to calculate ideal water temperature based on flour temperature, ambient temperature, and friction factor from mixing.
Pro Tip: Always measure ingredients by weight (grams), not volume. Even a small measurement error can significantly impact your hydration percentage and final results.
Frequently Asked Questions
Why does my sourdough calculator show a different hydration than my recipe states?
Many recipes quote hydration based only on added water, while our calculator includes water content from the starter and other liquid ingredients for a more accurate total hydration percentage. This comprehensive approach better reflects how your dough will behave during fermentation and baking.
Should I adjust hydration for different flour types?
Absolutely! Different flours have varying absorption capacities. When working with whole grain flours like whole wheat or rye, you'll typically need to increase hydration by 5-15% compared to white flour recipes to achieve similar dough consistency. Our calculator helps account for these differences.
How does starter hydration affect my final dough?
Your starter contributes both flour and water to the final dough. A 100% hydration starter (equal parts flour and water) adds equal amounts of each, while a stiffer 50% hydration starter contributes more flour than water. Our calculator factors in your starter's specific hydration for accurate calculations.
What's the best hydration level for a beginner?
For beginners, we recommend starting with a 65-70% hydration dough. This moderate level provides good flavor and crumb structure while remaining manageable to handle and shape. As your skills develop, you can gradually increase hydration to achieve more open crumb structures.
Can I use this calculator for commercial baking?
While our calculator is precise for home baking, commercial operations should use professional baking software that incorporates environmental factors like humidity and specialized equipment. This calculator serves as an excellent starting point but may need adjustment for large-scale production.