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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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.
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) รท (Flour + Starter Flour) ร 100Know exactly how wet your dough will be before mixing.
Compare recipes fairly by using true hydration values.
Understand why dough handles differently than expected.
Easy to shape, tight crumb, good for sandwiches.
Balanced handling and open crumb structure.
More open crumb, requires stronger gluten development.
Very open crumb, advanced techniques required.
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.