Sourdough Hydration Calculator
Most calculators ignore the flour and water hiding inside your starter. This one doesn't — so you get your true hydration.
How it works
A starter at H% hydration contains starter ÷ (1 + H/100) grams of flour, and the rest is water. The calculator adds those hidden grams to your dough flour and water, then computes hydration = total water ÷ total flour × 100. If you set a target, it solves the same equation backwards to tell you exactly how much water to add. It also suggests salt at 2% of total flour — the standard for most sourdough.
FAQ
What hydration should a beginner use?
65–70%. Easy to shape, still gives a good crumb. Work up to 75%+ gradually — wet dough punishes inexperienced hands.
Does flour type change what hydration I need?
Yes. Whole wheat and rye absorb much more water than white bread flour, so a 75% whole-grain dough can feel like a 68% white dough. Judge by feel as well as numbers.
What if my starter isn't 100% hydration?
Just change the starter hydration box. A stiff starter (50–60%) carries more flour per gram; a liquid levain (125%) carries more water. The math adjusts automatically.