Hydration controls dough texture: higher hydration gives an open, airy crumb but stickier dough.
How to use the Dough Hydration Calculator
- Flour
- Water
- Sourdough starter
- Starter hydration
Results update as you type, and every field accepts the units shown in its menu.
How it works
A starter at 100% hydration contributes equal weights of flour and water, which are added to the totals.
Inputs explained
| Field | What to enter |
|---|---|
| Flour | Units: g, mg, kg, oz, lb |
| Water | Units: g, mg, kg, oz, lb |
| Sourdough starter | Units: g, mg, kg, oz, lb |
| Starter hydration | In % |
What each result means
- Flour in starter = [Sourdough starter]÷(1 + [Starter hydration]÷100)
- Water in starter = [Sourdough starter] – [Flour in starter]
- Dough hydration = ([Water] + [Water in starter])÷([Flour] + [Flour in starter])×100
Example values
How the main result changes when Flour changes and everything else stays at the example values above:
| Flour (g) | Dough hydration (%) |
|---|---|
| 250 | 133.3 |
| 375 | 94.1 |
| 500 | 72.7 |
| 625 | 59.3 |
| 750 | 50 |
| 1,000 | 38.1 |
Formula
Hydration = total water ÷ total flour × 100Worked example
Inputs — Flour: 500 g; Water: 350 g; Sourdough starter: 100 g; Starter hydration: 100 %.
Results — Flour in starter = 50 g; Water in starter = 50 g; Dough hydration = 72.7 %.
Frequently asked questions
Does milk count as water?
Partly; milk is about 87% water.
What hydration is good for Neapolitan pizza?
About 58–65%.
What formula does the Dough Hydration Calculator use?
Hydration = total water ÷ total flour × 100.