How To Calculate Sourdough Hydration

Sourdough Hydration Formula:

\[ Hydration = \frac{Water + Starter\ Water}{Flour + Starter\ Flour} \times 100 \]

Water (g):

Starter Water (g):

Flour (g):

Starter Flour (g):

Hydration:

Unit Converter ▲

Unit Converter ▼

From:	To:

1. What Is Sourdough Hydration?

Sourdough hydration refers to the ratio of water to flour in a sourdough recipe, expressed as a percentage. It is a crucial factor that affects the dough's texture, fermentation, and final bread characteristics.

2. How Does The Calculator Work?

The calculator uses the sourdough hydration formula:

\[ Hydration = \frac{Water + Starter\ Water}{Flour + Starter\ Flour} \times 100 \]

Where:

\( Water \) — Additional water added to the dough (g)
\( Starter\ Water \) — Water content in the sourdough starter (g)
\( Flour \) — Additional flour added to the dough (g)
\( Starter\ Flour \) — Flour content in the sourdough starter (g)

Explanation: The formula calculates the total percentage of water relative to flour in the entire dough mixture, including both the main ingredients and the starter.

3. Importance Of Hydration Calculation

Details: Proper hydration calculation is essential for achieving the desired dough consistency, crust characteristics, crumb structure, and fermentation control in sourdough baking.

4. Using The Calculator

Tips: Enter all weights in grams. Ensure flour weight is greater than zero. Include both the main dough ingredients and the starter components for accurate calculation.

5. Frequently Asked Questions (FAQ)

Q1: What is considered low vs high hydration in sourdough?
A: Low hydration is typically 60-68%, medium 69-75%, and high hydration is 76% and above. Different hydration levels produce different bread characteristics.

Q2: Why include starter hydration in the calculation?
A: The starter contributes both water and flour to the final dough, so including it provides a more accurate total hydration percentage.

Q3: How does hydration affect the final bread?
A: Higher hydration typically results in more open crumb, thinner crust, and better oven spring, while lower hydration gives denser crumb and thicker crust.

Q4: Can I use this calculator for different types of flour?
A: Yes, but note that different flours absorb water differently. The calculation gives the formula hydration, but actual dough feel may vary by flour type.

Q5: What's the typical hydration for a sourdough starter?
A: Most sourdough starters are maintained at 100% hydration (equal parts water and flour by weight), but some bakers use different ratios.