Hydration Calculator
Most sourdough recipes list hydration based on the main recipe, but your starter adds both flour and water too. This calculator accounts for everything -- your recipe flour, recipe water, starter weight, and starter hydration -- to give you the true hydration of your final dough.
The flour in your recipe (not counting starter)
The water in your recipe (not counting starter)
Total weight of starter going into the dough
100% = equal parts flour and water (most common)
True Dough Hydration
72.7%
Recipe hydration (without starter)
70.0%
Hydration difference from starter
+2.7%
Breakdown
Frequently Asked Questions
Why does starter hydration matter?
A 100% hydration starter adds equal parts flour and water. A 50% hydration starter (stiff/lievito madre) adds twice as much flour as water. This changes your true dough hydration.
What hydration is my starter?
If you feed equal weights of flour and water, your starter is at 100% hydration. This is the most common type.
Does hydration affect the crumb?
Yes. Higher hydration generally produces a more open, airy crumb with larger holes. Lower hydration gives a tighter, more uniform crumb that's better for sandwiches.