Sourdough Hydration Calculator

Calculate water, salt, and starter ratios for any sourdough recipe — instantly, accurately, and free.

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Calculate Your Recipe

Flour Weight (g)

Hydration (%)Beginner: 70% | Classic: 75% | Open crumb: 85%

Salt (%)Standard: 2%

Starter (% of flour)Standard: 20%

Olive Oil (% of flour)Optional: 2-5% for Italian breads

Sugar (% of flour)Optional: 1-5% for enriched doughs

Your Recipe

Water to Add

325.0 g

total 375.0 g incl. starter

Salt

10.0 g

Flour to Add

450.0 g

excl. 50.0 g in starter

Total Starter

100.0 g

Olive Oil

0 g

Sugar

0 g

Starter Flour

50.0 g

Starter Water

50.0 g

Total Dough Weight

885 g

Try a preset:

Sourdough Hydration Chart (50%-100%)

Different hydration levels produce very different breads. Here is a quick guide to choose the right one for you:

50-60%

Stiff / Bagels

🍞 Easy

Tight dough, easiest to shape

60-70%

Standard Sandwich

🍞 Easy

Soft, even crumb. Great for daily loaves

70-75%

Beginner Classic

🥖 Medium

Balanced hydration, easy to handle

75-80%

Artisan Country

🥖 Medium

Open crumb, rustic texture

80-90%

Open Crumb

🍞 Hard

Large holes, requires skill

90-100%

Ciabatta / Focaccia

🍞 Hard

Very wet, sticky. Advanced technique

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 (50–75%) 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 →

Sourdough Hydration FAQ

Quick answers to the questions home bakers ask most.

What is 75% hydration sourdough?

A 75% hydration dough uses 75g of water for every 100g of flour. It is a popular middle ground: wet enough for an open crumb, dry enough to handle without excessive sticking.

How do I calculate hydration percentage?

Divide the water weight by the flour weight and multiply by 100. For example, 350g of water with 500g of flour is 70% hydration.

Is 70% or 75% hydration better for beginners?

70% is easier to shape and less sticky, while 75% is still manageable and gives a more open crumb. Start at 70% and work up as your dough handling improves.

What does 100% hydration mean?

It means equal weights of water and flour, such as 500g of water with 500g of flour. This creates a very wet dough suited to ciabatta, focaccia, and experienced bakers.