Sourdough Bread Hydration & Recipe Calculator
Calculate total baker’s hydration, levain percentage, and salt ratios for artisan sourdough loaves.
Sourdough Hydration & Batch Calculator
Sourdough Batch Output
Flour: 500g
Water: 375g
Starter: 100g
Salt: 10.0g
Total Dough Mass: 985g
Understanding undefined
Calculate total baker’s hydration, levain percentage, and salt ratios for artisan sourdough loaves.
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How to Convert undefined to undefined
- Enter total flour weight in grams.
- Set target hydration percentage (70% to 80%).
- Set starter percentage (15% to 25%).
- Set salt percentage (2.0% to 2.2%).
Worked Culinary Example
Scenario: 500g flour loaf at 75% hydration, 20% starter, 2% salt.
- Water = 500 × 0.75 = 375g.
- Starter = 500 × 0.20 = 100g (50g flour + 50g water).
- Salt = 500 × 0.02 = 10g.
- Total Dough = 500 + 375 + 100 + 10 = 985g.
Result: 500g flour, 375g water, 100g starter, 10g salt = 985g dough.
Quick Reference Conversion Table
| undefined | undefined |
|---|---|
| 65% Hydration | Stiff, easy to handle, holds shape well |
| 70% Hydration | Standard artisan sourdough, good balance |
| 75% Hydration | Open crumb, requires strong gluten structure |
| 80%+ Hydration | Very wet, requires coil folds and high protein flour |
Common Measuring Mistakes to Avoid
Forgetting starter hydration
A 100% hydration starter contributes equal parts flour and water to the dough.