Standard bread — good balance of structure and openness
📊 Baker's Percentages
Ingredient
Weight
Baker's %
📖 Hydration Guide
Hydration
Texture & Use
50–55%
Very stiff — bagels, pretzels, pasta
58–62%
Stiff — sandwich bread, rolls, baguettes
63–68%
Medium — pizza dough, country loaves
70–75%
Standard sourdough — good crumb, easy to shape
76–80%
High — open crumb, focaccia, rustic loaves
82–88%
Very high — ciabatta, pan de cristal
90%+
Extreme — batter-like, requires tin/pan
How the Sourdough Hydration Calculator Works
This sourdough hydration calculator computes your total dough hydration by accounting for the water content in both your added water and your sourdough starter. Because a starter is a living culture of flour and water, it contributes to both the flour and water totals in your recipe.
The formula is straightforward: Hydration % = (Total Water ÷ Total Flour) × 100. The "total water" includes your added water plus the water portion of your starter. The "total flour" includes your recipe flour plus the flour portion of your starter.
Understanding Dough Hydration
Hydration is the single most important variable in bread baking. It determines crumb structure, crust texture, oven spring, and how the dough handles during shaping. A bread hydration calculator removes the guesswork, especially when working with sourdough starters of varying hydration levels.
Lower hydration doughs (55–65%) produce tight, even crumbs perfect for sandwich bread and bagels. Mid-range hydration (68–75%) is where most sourdough recipes live — enough moisture for an open crumb without being unmanageable. High hydration doughs (78–88%) produce the coveted large, irregular holes seen in artisan ciabatta and focaccia.
Using the Pizza Dough Hydration Calculator
For Neapolitan-style pizza, aim for 60–65% hydration with bread flour or tipo 00. New York-style pizza typically uses 58–62%. This pizza dough hydration calculator helps you nail the exact water amount whether you're using a sourdough starter or commercial yeast (just set starter weight to 0).
Reverse Mode — Target a Specific Hydration
Don't know how much water to add? Switch to "Target Hydration" mode. Enter your desired hydration percentage, flour weight, and starter details — the calculator tells you exactly how many grams of water to add. This is especially useful when adapting recipes for different flour types or scaling batches.
Frequently Asked Questions
What is dough hydration percentage?
Dough hydration percentage is the ratio of total water weight to total flour weight in a bread recipe, expressed as a percentage. For example, if you use 750g of water and 1000g of flour, your hydration is 75%. This includes water contributed by the sourdough starter.
How do I calculate hydration with a sourdough starter?
A sourdough starter is a mix of flour and water. A 100% hydration starter is equal parts flour and water by weight. To calculate total hydration, split the starter into its flour and water components: a 200g starter at 100% hydration contributes 100g flour and 100g water. Add those to your recipe's flour and water totals, then divide total water by total flour.
What hydration is best for sourdough bread?
Most sourdough bread recipes use 70–78% hydration. Beginners should start around 70–72% for easier handling. As you gain experience with wet doughs, you can move toward 75–78% for a more open crumb. Higher hydrations (80%+) produce artisan-style loaves with large irregular holes but require strong shaping skills.
What is the difference between 65% and 85% hydration dough?
A 65% hydration dough is stiff and easy to shape — ideal for bagels, pizza, and sandwich bread. An 85% hydration dough is very wet, sticky, and slack — it produces ciabatta-style bread with large, irregular air pockets and a thin, crispy crust. Higher hydration doughs require stretch-and-fold techniques rather than traditional kneading.
Does starter hydration matter for the final dough?
Yes. Starter hydration changes how much flour vs. water it contributes. A 100% hydration starter is 50/50 flour and water. A stiff starter at 60% hydration contributes more flour and less water, lowering your overall dough hydration. Always account for starter hydration when calculating your final dough hydration.
How do I adjust hydration for whole wheat or rye flour?
Whole wheat and rye flours absorb significantly more water than white bread flour due to higher bran and fiber content. When substituting whole grain flours, increase hydration by 5–10% to achieve a similar dough consistency. For example, if a white flour recipe calls for 72% hydration, use 77–82% hydration with whole wheat.