Bread Dough Hydration Calculator

How to calculate dough hydration?

Hydration is calculated by dividing the total weight of liquids by the total weight of flour, including the flour and water in your starter.

Formula: Hydration % = (Total Water / Total Flour) × 100

Using the Hydration Calculator: an example

Consider a recipe with 500g flour, 350g water, and 100g of 100% hydration starter.

Step-by-step calculation:

• Identify starter components: 100g starter at 100% hydration means 50g flour and 50g water.
• Calculate Total Flour: 500g + 50g = 550g.
• Calculate Total Water: 350g + 50g = 400g.
• Final Hydration: (400 / 550) × 100 = 72.7%.

Frequently Asked Questions

What is a typical hydration for sourdough?

Most sourdough breads range from 65% for a stiff dough to 85% for a very open, airy crumb.

How do fats affect hydration?

While fats like oil or butter add moisture, they don't develop gluten like water does; bakers often track them separately.