Perfect your sourdough hydration and ingredient ratios for that ideal crumb.
Ingredients
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g
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%
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Recipe Breakdown
Total Hydration0.0%
Total Dough Weight0g
Ingredient BalanceVerified
Overview
Sourdough calculation focuses heavily on hydration—the ratio of water to flour. Getting this right determines your bread's texture, crumb, and ease of handling.
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Pro Tips
If your dough feels too sticky, try a slightly lower hydration first.
Salt doesn't just add flavor; it strengthens the gluten structure of the dough.
Remember that flour also contains some moisture, but we usually ignore it in these basic calculations.
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Fun Facts
"A 'High Hydration' sourdough (80%+) usually has larger holes (open crumb) but is harder to handle."
"Lower hydration (60-65%) is easier to shape and great for beginners."
"Most sourdough starters are kept at 100% hydration (equal parts flour and water by weight)."
