Sourdough Starter Hydration Percentage Calculator
Calculate your sourdough starter hydration and final dough hydration. Perfect for bread bakers maintaining their own starter.
Weight of your sourdough starter
Weight of flour in your dough
Weight of water in your dough
What is sourdough starter hydration?
Starter hydration is the ratio of water to flour in your sourdough starter, expressed as a percentage. Most commercial starters are maintained at 100% hydration (equal parts water and flour by weight), though some bakers prefer 60-80% hydration for more active starters. The hydration level affects the starter's consistency, activity, and flavor development.
How do I calculate my starter's hydration?
To calculate starter hydration: Hydration % = (Water Weight ÷ Flour Weight) × 100. For example, 100g starter with 50g flour and 50g water = 100% hydration. Common hydration levels: 100% (thick, pancake batter), 80% (medium thick), 60% (stiff dough-like).
What hydration level is best for my starter?
100% hydration is most common and versatile. Lower hydration (60-80%) creates a thicker starter that rises higher and is easier to handle. Higher hydration (125%+) creates a more liquid "poolish" that ferments faster but can be messy. Choose based on your baking preferences and climate.
How does starter hydration affect bread?
Your feeding ratios affect the final bread dough hydration. When calculating your final dough, account for the water and flour in your starter. A 100% hydration starter adds equal amounts of water and flour to your recipe. Adjust your additional flour/water accordingly to hit your target dough hydration.