Sourdough Hydration Calculator

About this calculator

Hydration percentage in bread baking is the weight of water in a dough expressed as a percentage of the flour weight (water ÷ flour × 100), using baker's percentages — the standard way bakers scale recipes regardless of batch size. It's the single most important number for predicting how a dough will behave: low-hydration doughs (60–65%) are stiff and easy to shape, while high-hydration doughs (80%+) produce a more open, airy crumb but are stickier and harder to handle.

This calculator takes your flour, water, and salt weights in grams and returns the hydration percentage, total dough weight, and salt percentage — the core numbers sourdough and artisan bread bakers use to compare recipes, scale a formula up or down for a different loaf size, and adjust hydration to match their flour's absorption and the crumb texture they're after.