Sourdough hydration calculator
Estimate hydration, starter contribution, and salt percentage from a simple formula.
How to read it
Hydration describes the total water in the dough as a percentage of the total flour. A higher hydration dough often feels looser and can produce a more open crumb, but it also becomes harder to handle.
Starter contributes both flour and water, so ignoring it can make hydration estimates misleading. This calculator counts the starter contribution directly so the numbers are more useful.
Hydration is only one part of the formula. Flour type, fermentation length, shaping skill, and kitchen temperature all affect how the dough behaves in practice.
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