Sourdough Hydration Calculator
Calculate flour, water, starter, salt, total dough weight and final hydration using baker's percentages. Free, mobile friendly, no signup.
Quick presets
Includes the flour already inside your starter.
Open crumb · classic artisan
Your Recipe
- Flour to add450 g
- Water to add325 g
- Starter100 g
- Salt10 g
- Total dough885 g
- Flour inside starter50 g
- Water inside starter50 g
Final hydration: 75% · Total flour: 500 g
Hydration range
75%
Open crumb · classic artisan
What sourdough hydration means
Hydration is the ratio of water to flour, expressed as a percentage. A 75% hydration dough uses 750g of water per 1,000g of flour — including the water already in your starter.
Lower hydration (60–68%) yields a tighter crumb and is easier to shape. Higher hydration (78–90%) produces the open, airy crumb that defines classic artisan sourdough — but demands strong gluten development and gentle handling.
This calculator accounts for the flour and water already in your starter, so the final hydration matches what you dial in.
Sourdough hydration chart
| Range | Style | Notes |
|---|---|---|
| 60–65% | Stiff dough | Sandwich bread, beginner friendly |
| 66–72% | Classic | Easier shaping, balanced crumb |
| 73–78% | Open crumb | More open crumb, stickier dough |
| 79–85% | High hydration | Advanced handling required |
| 86%+ | Very wet | Best for experienced bakers |
Common sourdough formula
A great starting point for one classic boule:
Mix, bulk ferment 4–6 hours with stretch-and-folds, shape, cold proof overnight, and bake in a Dutch oven at 230°C / 450°F.
Frequently asked questions
+What is sourdough hydration?
Hydration is the ratio of water to flour in a dough, expressed as a percentage. A 75% hydration dough has 750g of water for every 1,000g of flour, including the flour and water already in your starter.
+Does starter count toward hydration?
Yes. Your starter contains both flour and water, and both count toward the final hydration. This calculator subtracts the flour and water already in your starter so the final dough hits the hydration you dialed in.
+What hydration is best for beginners?
65–72% is the sweet spot for beginners. The dough is easy to shape, holds its structure, and still produces a nice open crumb with good oven spring.
+Is 75% hydration too wet?
No. 75% is a classic artisan sourdough hydration. It needs good gluten development through stretch-and-folds, but it is very approachable for home bakers.
+How much salt should I use in sourdough?
Use 2% salt by weight of total flour. That is 10g of salt per 500g of flour. Less than 1.5% can make the dough slack and bland; more than 2.5% slows fermentation noticeably.
+How do I scale a sourdough recipe?
Use baker's percentages: flour is 100% and every other ingredient is a percentage of the flour weight. To scale up, multiply each ingredient by the same factor. This calculator does the math for you in both directions.