Sourdough Hydration Calculator
Pick your total dough weight and hydration. The calculator counts the flour and water inside your starter so the real hydration is what you asked for.
Result
- Flour to add
- 466 g
- Water to add
- 321 g
- Starter
- 103 g
- Salt
- 10.3 g
- Total flour (incl. starter)
- 517 g
Higher hydration gives a more open crumb but is harder to shape. 65-75% is a comfortable range for most home bakers.
How this calculator works
Baker's percentages are relative to total flour, including flour in the starter. Total flour = dough weight / (1 + hydration + salt). Starter = total flour x starter %, split into flour and water by starter hydration. The remaining flour and water are what you add.