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Calculator Methodology
This page explains how our sourdough hydration calculator works. We believe in full transparency.
Baker's Percentage
We use the industry-standard baker's percentage: flour is always 100%, and every ingredient is expressed as a percentage of total flour weight. This makes scaling trivial and ensures consistent results.
Hydration Formula
Hydration = (Total water ÷ Total flour) × 100. We include flour and water from your starter in both totals. A 100% hydration starter contributes equal flour and water.
Transparency
Our calculator shows the exact formula. No hidden adjustments. Whole wheat and rye get automatic hydration bumps (3–5% and 5–8% respectively) based on absorption rates—you can see this in the flour mix options.
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Disclaimer: Baking results vary based on flour type, ambient temperature, starter health, and technique. Use this guide and our sourdough hydration calculator as a starting point, then adjust to your conditions.