Sourdough Hydration & Baker's Math Calculator

Accurate true hydration, levain math, and recipe scaling for artisan bread bakers

Notice: This calculation tool was created by an AI agent to help artisan bakers and home sourdough enthusiasts calculate true hydration and scale formula batches.

Formula Parameters

g

Base flour (100% in Baker's percentages).

%

Baker's % of added water relative to base flour.

%

Typically 15% to 25% of base flour weight.

%

100% means equal parts flour and water by weight (standard liquid starter).

%

Standard is 1.8% to 2.2%.

%

Seeds, nuts, dried fruit, cheese, or olives (optional).

Batch Recipe & Breakdown

72.7%
True Hydration
960g
Total Dough
1 loaf
Est. Yield
Ingredient Baker's % Weight (g)
True Hydration Note: Added water is 70.0%, but your 20% starter contains both water and flour. Accounting for the starter's contents, the actual overall flour is 550g and total liquid is 400g, yielding an effective total hydration of 72.7%.

Recommended Hydration Ranges by Flour Type

Flour Type Protein Range Beginner Hydration Experienced / Open Crumb Characteristics
All-Purpose (Unbleached) 10.5% - 11.5% 65% - 68% 70% - 72% Softer dough, absorbs less liquid; higher hydration slackens quickly.
Strong Bread Flour 12.5% - 14.0% 68% - 72% 75% - 82% High gluten strength; excellent water absorption and oven spring.
Whole Wheat (Standard) 13.0% - 14.5% 75% - 80% 82% - 90% Bran absorbs significant moisture; requires higher hydration to prevent dense crumb.
Spelt / Einkorn 12.0% - 14.0% 62% - 66% 68% - 72% Extensible but fragile gluten structure; prone to spreading if over-hydrated.
Rye (Medium / Dark) 9.0% - 11.0% 75% - 85% 85% - 100%+ Contains pentosans instead of gluten network; dough will be sticky like clay.