Everyday & Conversions
Sourdough Hydration Calculator
Calculate baker's percentage hydration and adjust water for a target hydration level.
Your inputs
Change any value to update the result instantly.
Total dough hydration
77.2727 %
Total flour (incl. starter)
550 g
Total water (incl. starter)
425 g
Total dough weight
975 g
Formula and working
hydration % = (water weight ÷ flour weight) × 100
- 1
Collect the inputs
Flour weight = 500 g; Water weight = 375 g; Starter weight = 100 g; Starter hydration = 100 %
- 2
Apply the formula
hydration % = (water weight ÷ flour weight) × 100
- 3
Result
Total dough hydration = 77.2727 %
Frequently asked questions
Important limitation
This is an educational estimate based only on the values and formula shown. Verify current rates, rules, units, and professional standards before relying on the result. It is not personalized financial or investment advice.
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