Sourdough Hydration Calculator
Calculate water, salt, and starter ratios for any sourdough recipe — instantly, accurately, and free.
🥖 Calculate Your Recipe
Beginner: 70% · Classic: 75% · Open crumb: 85%
Standard: 2%
Standard: 20%
Your Recipe
💧
Water
375.0 g
🧂
Salt
10.0 g
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Total Starter
100.0 g
└ Starter Flour
50.0 g
└ Starter Water
50.0 g
Total Dough Weight
885.0 g
Try a preset:
Sourdough Hydration Chart (50%–100%)
Different hydration levels produce very different breads. Here is a quick guide:
50–60%
Stiff / Bagels · Tight crumb, easy to shape
60–70%
Standard Sandwich · Soft, even crumb
70–75%
Beginner Classic · Balanced, easy to handle
75–80%
Artisan Country · Open crumb, rustic
80–90%
Open Crumb · Large holes, requires skill
90–100%
Ciabatta / Focaccia · Very wet, sticky
What is Sourdough Hydration?
Sourdough hydration is the ratio of water to flour in your dough, expressed as a percentage. For example, a 75% hydration dough has 75g of water for every 100g of flour.
Hydration dramatically affects the final bread:
- Lower hydration (50–65%) produces a denser, tighter crumb — perfect for bagels and pretzels.
- Medium hydration (70–80%) gives the classic sourdough texture most home bakers aim for.
- Higher hydration (80–100%) creates an open, airy crumb with large irregular holes — the hallmark of artisan sourdough.
Use the calculator above to find the exact water, salt, and starter amounts for your recipe. Want to learn more? Read our complete guide →
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