Understanding Sourdough Hydration
What is Hydration?
Hydration is the ratio of water to flour in your dough, expressed as a percentage. A 75% hydration dough has 75g of water for every 100g of flour. Higher hydration means wetter dough, more open crumb, but harder to handle.
Baker's Percentages
In baker's math, all ingredients are expressed as a percentage of total flour. Flour is always 100%. This makes it easy to scale recipes and understand ratios regardless of batch size.
The Starter Factor
Your starter contains both flour and water! A 100% hydration starter (equal parts flour and water by weight) contributes both to your total flour and total water. Our calculator accounts for this automatically.
Example: 100g of 100% hydration starter = 50g flour + 50g water
Frequently Asked Questions
What hydration should I use for my first sourdough?
Start with 65-70% hydration. It's forgiving enough to learn shaping and handling while still producing a great loaf. As you gain confidence, gradually increase to 75-80% for a more open crumb.
Why does my high-hydration dough stick to everything?
High-hydration doughs need different handling techniques. Use wet hands instead of floured hands. Work quickly, use a bench scraper, and give the dough time to develop strength through stretch-and-folds. The gluten network needs time to form.
Does flour type affect hydration needs?
Absolutely! Whole wheat and rye flours absorb more water than white flour. Add 5-10% more hydration when using whole grains. Bread flour can handle higher hydration than all-purpose due to higher protein content.
What's the ideal salt percentage for sourdough?
Most bakers use 1.8-2.2% salt (baker's percentage). 2% is a good starting point. Salt strengthens gluten, controls fermentation, and adds flavor. Too little makes bread bland; too much inhibits yeast activity.