Hydration Calculator
Calculate flour, water, and ingredient ratios for your dough.
Hydration is water weight divided by flour weight. 60% hydration means 600 g water per 1000 g flour. 60-70% suits most sourdough; higher hydration gives a more open crumb but a wetter, stickier dough.
Recipe
❓ Frequently asked questions
What does dough hydration mean?
Hydration is the water expressed as a percentage of the flour weight. 60% hydration means 60g of water for every 100g of flour.
What hydration should a beginner start with?
Around 60%. It is forgiving and easy to shape, and you can climb toward 75–80% as your handling improves.
How does hydration change the crumb?
Higher hydration gives a lighter, more open and crispier crumb, but the dough becomes stickier and harder to handle. Lower hydration is denser and easier to shape.
How do I raise hydration without a sticky mess?
Increase in small steps (about 5%), add the extra water gradually, and build strength with stretch-and-folds during bulk fermentation.