Sourdough Hydration Guide
| Hydration | Dough Type | Best For |
|---|---|---|
| 60-65% | Stiff | Bagels, pretzels |
| 65-70% | Standard | Sandwich bread |
| 75% | Medium | Country loaf (most common) |
| 80-85% | High | Ciabatta, open crumb |
| 100%+ | Very high | Focaccia |
Sourdough Calculator
Calculate flour, water, starter, and salt amounts for sourdough bread based on dough weight and hydration.
π How We Calculate — Learn about our calculation methodology, data sources, and quality standards.
Frequently Asked Questions
What is baker's percentage?
Every ingredient is expressed as a percentage of the total flour weight. Flour is always 100%. So 75% hydration means 750g water per 1000g flour.
How much starter should I use?
15-25% of flour weight is typical. More starter = faster fermentation. Less starter = longer, more complex flavor development.
How to Use This Sourdough Calculator
Enter your desired dough weight and hydration percentage. The calculator shows flour, water, and starter amounts. Adjust for starter hydration percentage.
Formula & How It Works
Baker's percentage: everything relative to flour weight. If 70% hydration, 1000g flour: water = 700g. Starter at 20% = 200g (half flour, half water at 100% hydration). Adjust flour/water to account for starter content.
Calculation Example
Target: 1 kg loaf at 72% hydration, 20% starter (100% hydration): Flour = 463g, Water = 333g, Starter = 185g, Salt = 9g (2%).
Expert Tips
Feed your starter 4-8 hours before mixing for peak activity. Bulk fermentation temperature is critical β 78Β°F (25Β°C) is ideal. Use the poke test: dough is ready when it springs back slowly. Cold retard overnight in the fridge for better flavor.