Inputs
Example Data Table
| Recipe | Total flour (g) | Total water (g) | Hydration (%) | Notes |
|---|---|---|---|---|
| Lean Bread | 500 | 350 | 70.0 | Good for open crumb and gentle handling. |
| Pizza Dough | 600 | 360 | 60.0 | Stronger structure for stretching and shaping. |
| Starter Loaf | 500 | 375 | 75.0 | Includes starter; higher hydration for airy crumb. |
Formula Used
Hydration measures the water-to-flour ratio as a percentage:
- Total Flour = Main Flour + Other Flour + Starter Flour
- Total Water = Added Water + Other Liquids + Starter Water
- Starter split (by hydration): Starter Flour = Starter ÷ (1 + Hydration/100)
- Baker’s % (for any ingredient) = (Ingredient ÷ Total Flour) × 100
How to Use This Calculator
- Enter your flour weights (main and optional additional flours).
- Add water and any other liquids you plan to mix in.
- If using starter, enter its total weight and hydration percent.
- Optionally enter salt, yeast, sugar, and oil for baker’s percentages.
- Press Calculate to see hydration and detailed breakdown.
- Download CSV for spreadsheets or PDF for sharing and printing.
Hydration as a functional water activity indicator
Hydration percent is a proxy for dough water activity and starch hydration. At 55–62% hydration, gluten networks form quickly and handling is firm. At 68–78%, extensibility rises and gas retention improves. This calculator reports hydration using total water divided by total flour, including starter contributions.
Starter chemistry and hidden water
A starter at 100% hydration contains equal flour and water by mass, so 200 g starter contributes about 100 g flour and 100 g water. A 65% starter shifts the balance toward flour, lowering effective hydration unless additional water is added. The tool decomposes starter weight into flour and water using the starter hydration input.
Liquid choices and solute effects
Milk, juice, or egg additions behave as liquids but also introduce solutes, fats, and proteins that change viscosity. Treating them as “other liquids” gives a practical hydration baseline. For enriched doughs, identical hydration values can feel tighter because fat reduces gluten friction and sugar binds free water.
Baker’s percentages for repeatable scaling
Baker’s percentages normalize ingredients to total flour mass, enabling consistent scaling from 1 loaf to 50. Typical operational ranges are salt 1.8–2.2%, yeast 0.1–1.0% depending on fermentation time, and oil 0–5% for tenderness. The calculator outputs these percentages from your ingredient grams.
Target hydration planning and adjustment math
When a target hydration is entered, the calculator computes required total water and the exact delta to add or remove. For example, with 700 g total flour at a 70% target, total water should be 490 g. If your current total water is 460 g, you add 30 g water to reach the target.
Interpreting results for process control
Use hydration to anticipate handling and fermentation. Higher hydration increases diffusion of enzymes and sugars, often accelerating fermentation and improving crumb openness, but it may require folds or stronger flour. Lower hydration supports sharp shaping and crisp crusts. Recording your exports builds a dataset for consistent outcomes.
FAQs
1) Does starter water count toward hydration?
Yes. Starter contains both flour and water, so both must be included for an accurate hydration percentage. This calculator separates starter weight using the starter hydration value.
2) Should I count eggs or milk as water?
For planning, treat them as “other liquids” to estimate hydration. Enriched ingredients also add proteins, fats, and sugars, so the dough feel may differ at the same hydration.
3) What hydration range is best for pizza?
Many pizza styles work well around 58–65% for strength and easy stretching. Higher hydration can increase openness but may require strong flour and careful handling.
4) Why does my dough feel wetter than the number suggests?
Flour absorption varies by protein, milling, and age. Temperature and mixing also change perceived wetness. Use the calculator as a baseline, then adjust water in small steps.
5) What is a good salt percentage?
Common practice is about 2% of total flour. Salt strengthens gluten, improves flavor, and moderates fermentation. The baker’s percentage output helps you stay consistent.
6) Can I export results without recalculating?
CSV export uses your most recent calculation stored in the session. If you refresh or clear the session, submit the form again to regenerate exportable results.