Dough Hydration Calculator
Calculate the actual hydration of your bread dough by factoring in flour and water from your sourdough starter. Know your true hydration percentage.
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Know Your True Dough Hydration
Dough hydration affects texture, handling, and final bread quality. Our calculator determines your actual hydration by including the flour and water contribution from your sourdough starter - essential for consistent results.
What is True Hydration?
True hydration considers ALL flour and water in your dough, including what's in your starter. A recipe might call for 350g water and 500g flour (70% apparent hydration), but if you add 100g of 100% hydration starter, your true hydration is different.
True Hydration Formula
True Hydration = (Water + Starter Water) ÷ (Flour + Starter Flour) × 100Why Calculate True Hydration?
Consistent Results
Know exactly how wet your dough will be before mixing.
Recipe Comparison
Compare recipes fairly by using true hydration values.
Troubleshooting
Understand why dough handles differently than expected.
How to Calculate True Hydration
Hydration Effects on Bread
60-65% Hydration
Easy to shape, tight crumb, good for sandwiches.
65-72% Hydration
Balanced handling and open crumb structure.
72-80% Hydration
More open crumb, requires stronger gluten development.
80%+ Hydration
Very open crumb, advanced techniques required.
Frequently Asked Questions
A 100g of 100% hydration starter adds 50g flour and 50g water. A 100g of 60% hydration starter adds 62.5g flour and 37.5g water. This significantly affects your final dough.