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Know the hydration of your dough

Calculate water as a percentage of total flour, including the flour and water in a sourdough starter.

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Flour added directly

Water added directly

Starter contribution

Starter weight

Starter hydration (%)

100% means equal flour and water by weight. Set starter weight to 0 if unused.

Water only: milk, eggs and other liquids are not counted automatically.

DOUGH HYDRATION

70%

Water ÷ flour × 100

Total flour500 g

Total water350 g

Flour in starter50 g

Water in starter50 g

◈ Local calculation. Your recipe stays in this browser.How baker’s percentages work ↗

A LITTLE GUIDANCE

Less effort. Clearer results.

01 / Dough hydration

Know the hydration of your dough

Enter the flour and water added directly to the dough.
If you use a starter, enter its weight and its hydration: 100% means equal flour and water by weight.
The result adds the starter flour and water before calculating total water ÷ total flour × 100.

This is a flour-and-water hydration calculator. Milk, eggs, butter and other ingredients contain varying amounts of water and are not automatically counted. Enter known water contributions yourself when needed.

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FAQ

A few useful things to know.

What does 70% hydration mean?

It means 70 grams of water for every 100 grams of total flour. A dough with 500 grams of flour and 350 grams of water has 70% hydration.

How is a 100% hydration starter counted?

A starter with 100% hydration contains equal flour and water by weight. So 100 grams of starter contributes 50 grams of flour and 50 grams of water.

Is there a best hydration for all bread?

No. Flour strength, whole grains, technique and the bread you are making affect how much water works well. Hydration is a useful comparison, not a guarantee of a particular texture.