Bread Hydration Calculator
Total hydration, salt, and starter percentages for sourdough.
g
g
g
%
g
How it works
The flour and water inside the starter are counted. A 100% hydration starter is half flour and half water by weight. Hydration = total water ÷ total flour × 100. Most sourdough sits between 65% and 80%. Example: with the default values, total hydration comes to 72.73%.
FAQ
Is this calculator free?
Yes. No signup is needed and nothing you enter is stored.
Is the result exact?
Results are rounded for display. For financial, medical, or legal decisions, confirm with a professional.
Do my numbers leave my device?
No. The calculation runs in your browser.