Food & cooking
Sourdough hydration calculator
Include a starter’s flour and water in your total dough hydration.
A clear answer. Here’s how.
Starter flour = starter weight ÷ (1 + starter hydration ÷ 100); the remainder is starter water. Total hydration = all water ÷ all flour × 100. This treats the entered liquid as water, without estimating water contained in milk, eggs or other ingredients.
See a worked example
Worked example
A fixed demonstration, separate from the values you enter above.
- Added flour (g)
- 500
- Added water (g)
- 325
- Starter weight (g)
- 100
- Starter hydration (%)
- 100
Example result
- Total flour
- 550 g
- Total water
- 375 g
- Hydration
- 68.1818181818%