Sourdough Hydration Calculator

Total dough hydration accounting for levain water and flour.

Total Flour (grams)

Target Hydration (%)

Starter (% of flour)

Starter Hydration (%)

Salt (% of flour)

Tab to move between fields

Flour to Add (g)

450

Water to Add (g)

310

Starter Weight (g)

100

Flour in Starter (g)50

Water in Starter (g)50

Salt (g)10

Total Dough (g)870

Actual Hydration (%)72

Approx. Loaves (~500g)1.7

Bulk Ferment (hrs at 72F)4

How to Use This Calculator

Enter total flour in grams (including flour contributed by the starter) and your target hydration percentage.
Set the starter percentage of flour (typically 15-25%) and your starter's hydration (usually 100%).
Enter the salt percentage (standard 1.8-2.2% of flour).
Review the additional flour to add, additional water to add, and exact starter weight.
Use the bulk ferment time estimate (hours at 72°F) to plan your baking schedule.

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