Bread Hydration Calculator

• Total Flour = main flour + extra flour + starter flour
• Total Water = main water + extra water + starter water
• Hydration (%) = (Total Water ÷ Total Flour) × 100
• Starter Flour = starter weight ÷ (1 + starter hydration/100)
• Starter Water = starter weight − starter flour
• Baker’s % (e.g., salt) = (ingredient ÷ Total Flour) × 100

1. Enter your main flour and main liquid weights in grams.
2. If using starter, switch it on and add its weight and hydration.
3. Add any extra flour or extra liquid added during mixing.
4. Optionally enter salt, yeast, oil, and sugar for baker’s percentages.
5. Press Calculate Hydration to see results above the form.
6. Use the download buttons to save your batch for future bakes.

Hydration as a controllable dough variable

Hydration expresses water as a percentage of total flour, making recipes scalable and comparable across batch sizes. Because flour absorption varies by protein level, ash, milling fineness, and whole grain content, the same hydration can feel different between bags. Use hydration to describe handling goals, then fine tune with small adjustments. When you change flour types, note the brand and extraction rate. Fresh-milled or high-bran flours often need more water and more rest. Use the same scale, bowl, and mixing method to reduce variability and interpret hydration numbers with confidence from one bake to the next in kitchen.

Including starter improves batch accuracy

Preferments and starters contribute both flour and water. Ignoring them often overstates or understates hydration, leading to sticky dough or a tight crumb. This calculator splits starter into flour and water using its stated hydration, then recombines totals for a consistent percentage. The method works for liquid starters and stiff levains.

How hydration influences structure and crumb

Lower hydration promotes strength and a finer crumb, useful for sandwich loaves, enriched doughs, and shaped rolls. Moderate hydration balances extensibility and strength for everyday boules. Higher hydration encourages open alveoli and thinner crust, but requires folds, gentle shaping, and steady fermentation. Temperature and mixing intensity also change perceived wetness.

Baker’s percentages support repeatable formulas

Expressing salt, yeast, sugar, and fats as percentages of flour helps you standardize flavor and fermentation timing. Salt typically sits near two percent, yeast varies by schedule and dough temperature, and enrichments soften crumb. Tracking these values alongside hydration improves troubleshooting when results shift. It also simplifies scaling for multiple loaves.

Practical workflow for consistent outcomes

Weigh ingredients, calculate hydration, and record the result with mixing notes, rest times, and dough temperature. If dough is stiff, add water in small increments and recheck totals. If it is slack, reduce water or increase flour next time. Exporting results builds a reliable log, helping you match crumb and crust on demand.

1) What hydration should beginners start with?

Start around 62–68% for most white flour loaves. It is easier to mix, shape, and score while still producing a soft crumb. Increase hydration gradually as your handling improves.

2) Does milk count the same as water?

For hydration planning, treat milk and similar liquids as water weight. They also add fats and sugars that soften crumb and brown faster, so expect dough to feel slightly different.

3) How do I enter sourdough starter correctly?

Enable starter, enter the starter weight, and set its hydration percentage. The calculator estimates starter flour and water contributions automatically, then computes total flour, total water, and final hydration.

4) Why does whole grain feel drier at the same hydration?

Bran and germ absorb more water and interfere with gluten development. You may need higher hydration, longer autolyse, or additional folds. Record results by flour type to refine targets.

5) Do oil and sugar change hydration?

They do not count as water in the hydration formula here. However, they change dough feel and fermentation. Use baker’s percentages to track them so batches remain comparable.

6) Why is my dough still sticky at moderate hydration?

Sticky dough can come from underdeveloped gluten, warm fermentation, or very fresh-milled flour. Use folds, adequate rest, and cooler dough temperatures. Compare your log to adjust hydration and technique.