1. What is Sourdough Hydration?

Sourdough hydration refers to the ratio of water to flour in a sourdough recipe, expressed as a percentage. It significantly affects the dough's texture, crust, and fermentation process.

2. How Does the Calculator Work?

The calculator uses the hydration formula:

Where:

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

Explanation: This formula calculates the total hydration percentage by considering both the main dough ingredients and the starter composition.

3. Importance of Hydration Calculation

Details: Proper hydration calculation is essential for achieving the desired dough consistency, crust characteristics, and overall bread quality. Different hydration levels produce different results in sourdough baking.

4. Using the Calculator

Tips: Enter all weights in grams. Ensure flour values are greater than zero. The starter components should reflect the actual hydration of your sourdough starter.

5. Frequently Asked Questions (FAQ)

Q1: What is considered low vs high hydration?
A: Typically, 60-68% is low hydration, 70-75% is medium, and 78%+ is high hydration. Each level produces different bread characteristics.

Q2: How does hydration affect the final bread?
A: Higher hydration creates more open crumb and thinner crust, while lower hydration yields denser crumb and thicker crust.

Q3: Should I include the starter in hydration calculations?
A: Yes, for accurate results, both the main dough ingredients and starter components should be included in the calculation.

Q4: What's a typical starter hydration?
A: Most sourdough starters are maintained at 100% hydration (equal parts flour and water by weight).

Q5: Can I adjust hydration during baking?
A: Yes, but adjustments should be made carefully as hydration significantly affects dough handling and final results.