Sourdough hydration
Most recipes quote hydration without counting the starter. This includes the flour and water in your starter so you know the dough's real hydration.
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How it works
A 100 g starter at 100% hydration is 50 g flour and 50 g water. Add those to the recipe's flour and water, then divide water by flour.
Baker's percentages express every ingredient relative to total flour, so 2% salt on 550 g of total flour is 11 g.
Assumptions
- Starter hydration as entered (most are 100%)
- Flour absorption and whole-grain share not modeled
FAQ
What hydration should a beginner use?
70–75% is forgiving. Above 80% the dough spreads easily and needs strong flour and confident folding.