Perfect your sourdough hydration and ingredient ratios for that ideal crumb.
Ingredients
g
g
g
%
g
Recipe Breakdown
Total Hydration0.0%
Total Dough Weight0g
Ingredient BalanceVerified
About this calculator
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)."
