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Sourdough Hydration Calculator

Free sourdough calculator for bakers. Calculate exact flour, water, starter/levain, and salt weights for any target hydration percentage (65% to 85%).

~500g for 1 standard loaf

70%
60% (Stiff) 68–72% (Beginner Friendly) 75–80%+ (Open Crumb)

Standard: 20% (100g per 500g flour)

Standard: 2.0% (10g per 500g flour)

How Does This Sourdough Hydration Calculator Work?

In artisan sourdough bread baking, consistency requires measuring ingredients by weight in grams rather than volume. This sourdough hydration calculator calculates your exact mixing formula based on Baker's Percentages, accounting for the flour and water already present inside your active levain / starter.

The Sourdough Baker's Formula

  • Total Flour = 100% (Baseline)
  • Total Water (Hydration) = Flour × Desired Hydration %
  • Starter / Levain (20% standard) = Flour × 0.20 (contributes equal parts flour and water at 100% hydration)
  • Main Flour to Add = Total Flour - Levain Flour
  • Water to Add to Bowl = Total Water - Levain Water
  • Fine Sea Salt (2.0%) = Total Flour × 0.02

Worked Example: 1 Loaf (500g Total Flour) at 70% Hydration

  1. Levain (20%): 100g starter (contains 50g flour + 50g water).
  2. Main Flour: 500g total - 50g from starter = 450g flour in the bowl.
  3. Total Water Needed: 500g × 0.70 = 350g water.
  4. Water to Add: 350g total - 50g from starter = 300g water in the bowl.
  5. Salt (2%): 500g × 0.02 = 10g salt.
  6. Total Dough Weight: 450g + 300g + 100g + 10g = 860g dough.

Hydration Levels & Crumb Characteristics

Hydration % Difficulty Level Crumb Structure Recommended Flour Type
60% – 65% Easy (Stiff) Tight, sandwich bread, bagels All-purpose or Bread flour
68% – 72% Moderate (Beginner friendly) Balanced open crumb, great oven spring Bread flour (12–13% protein)
75% – 78% Intermediate Artisan custardy crumb, irregular holes High-protein unbleached bread flour + whole wheat
80% – 85%+ Advanced (High hydration) Ciabatta, pan de cristal, wild open holes Strong high-gluten flour (14%+ protein)

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Frequently Asked Questions

What is the best sourdough hydration for beginners?
For beginners, **68% to 70% hydration** is the sweet spot. It provides enough moisture for a tender, open crumb while remaining easy to shape and handle on the workbench without excessive sticking.
What are Baker's Percentages in sourdough bread?
Baker's Percentages express every ingredient as a mathematical ratio relative to the total flour weight, which is always set to **100%**. For example, in a 70% hydration sourdough loaf with 500g flour: Water is 70% (350g), Starter is 20% (100g), and Salt is 2% (10g).
Does the water in the sourdough starter count toward total hydration?
Yes! A standard 100% hydration starter consists of 50% flour and 50% water by weight. If you use 100g of starter, it contributes 50g of flour and 50g of water to the final dough. This calculator automatically subtracts the starter's water so your actual dough hydration matches your exact target.
How much salt should I use in sourdough bread?
The professional standard is **2.0% salt** (e.g. 10g salt per 500g flour). Salt tightens the gluten network, regulates yeast fermentation speed, and prevents the dough from overproofing and collapsing in the oven.

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How this is calculated: This tool uses standard, well-established formulas for cooking & kitchen calculations. Results are estimates for informational and planning purposes — always double-check figures for anything with real-world consequences (e.g. ordering materials or submitting grades).