1. What is Sourdough Hydration?

Hydration in sourdough baking refers to the ratio of water to flour in your dough, expressed as a percentage. It significantly affects the dough's handling characteristics and the final bread's texture and crumb structure.

2. How the Calculator Works

The calculator uses the following formula:

When starter is included, the calculator accounts for both the flour and water components of the starter based on its hydration percentage.

3. Hydration Levels Explained

Typical hydration ranges:

• 50-60%: Very stiff dough (bagels, pretzels)
• 60-70%: Standard bread dough (easier to handle)
• 70-80%: High hydration (more open crumb, harder to handle)
• 80%+: Very high hydration (requires advanced techniques)

4. Using the Calculator

Tips:

• Weigh ingredients for accuracy (volume measurements are inconsistent)
• Include starter for accurate total hydration calculations
• Standard starter hydration is 100% (equal parts water and flour by weight)

5. Frequently Asked Questions (FAQ)

Q1: Why is hydration percentage important?
A: Hydration affects dough handling, fermentation speed, and final bread texture. Higher hydration generally means more open crumb but harder dough handling.

Q2: How does starter affect total hydration?
A: Starter contains both flour and water. Our calculator automatically accounts for these components when calculating total hydration.

Q3: What's the best hydration for beginners?
A: Start with 65-70% hydration. This provides good dough handling while still producing decent oven spring and crumb.

Q4: Can I adjust hydration after mixing?
A: Yes, but it's easier to adjust during mixing. Add water sparingly if dough seems too dry, or flour if too sticky.

Q5: Does hydration affect fermentation time?
A: Yes, higher hydration doughs typically ferment faster due to increased water activity.