Cooking & Kitchen
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)
Sourdough Recipe Formula
Total Dough Weight 0 g
Main Flour (to add) 0 g
Water (to add) 0 g
Active Sourdough Starter 0 g
Fine Sea Salt 0 g
Weight per Loaf 0 g
True Total Hydration 0%
Baker's Percentages Breakdown
How much flour, water, starter, and salt for this loaf?
Baker’s percentages treat flour as 100%. Hydration is water as a percent of flour. Starter is part of the flour and water if you mix it in — this calculator uses baker’s math so a 70% hydration dough does not turn into soup when you scale the recipe.
Hydration in plain language
- 65–70%: easier to shape, tighter crumb
- 75%+: wetter, more open crumb, stickier dough
- Salt is commonly ~2% of flour weight
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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About these results: Figures are for planning only. Confirm anything you will buy, bill, or submit (materials, payroll, medical screening) against the label, a quote, or a professional.