Sourdough Calculator

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Fact-checked and Reviewed by David Chen, Culinary Specialist | Last Updated: Oct 2023

Master your dough with our professional sourdough calculator. Use baker’s percentages to calculate hydration, salt content, and starter ratios for the perfect loaf every time.

Sourdough Calculator

Enter values to calculate hydration…
Final Dough Hydration
–%

Sourdough Calculator Formula:

Total Hydration % = [(Water + (Starter / 2)) / (Flour + (Starter / 2))] × 100

Formula Source: King Arthur Baking – Baker’s Percentage Guide

Variables:

  • Bread Flour: The primary weight of flour in your recipe.
  • Water: The liquid added to the mix.
  • Sourdough Starter: Assumed to be “fed” at 100% hydration (equal parts flour/water).
  • Salt: Essential for flavor and gluten regulation.

What is a Sourdough Calculator?

A sourdough calculator is a specialized tool used by bakers to determine the “Baker’s Percentage” of a recipe. Unlike standard math, baker’s percentages treat the total flour as 100%, and every other ingredient is calculated as a ratio relative to that flour.

Understanding hydration is critical for sourdough because it dictates the crumb structure and ease of handling. High hydration (75%+) usually results in an open, airy crumb but requires more advanced handling techniques.

How to Calculate Sourdough Hydration (Example):

  1. Input 500g of Flour and 350g of Water.
  2. Add 100g of Starter (which contains 50g Flour and 50g Water).
  3. Total Flour becomes 550g (500 + 50).
  4. Total Water becomes 400g (350 + 50).
  5. Hydration = (400 / 550) * 100 = 72.7%.

Related Calculators:

Frequently Asked Questions (FAQ):

What is a good hydration for beginners?
For beginners, a hydration of 65% to 70% is recommended as the dough is less sticky and easier to shape.

Does the starter hydration matter?
Yes. This calculator assumes a 100% hydration starter. If your starter is “stiff,” you must adjust the flour/water ratios manually.

How much salt should I use?
Most professional recipes use 1.8% to 2.2% salt relative to the total flour weight.

Why is my dough too sticky?
High hydration or under-developed gluten are common culprits. Try reducing water by 5% using this calculator.

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