Sourdough Hydration & Baker's Math Calculator
Dial in exact gram weights using professional baker's percentages, calculate true effective hydration (including your levain), or convert any sourdough starter between stiff (65%), standard (100%), and liquid (125%) hydration.
Exact Sourdough Formula Breakdown
Convert your existing jar of starter to a stiffer or looser hydration without starting from scratch—ideal when adapting a 100%-hydration culture into a 65% Italian stiff levain like our Italian Lievito Madre sourdough starter.
Add 32g Flour to Reach 65% Hydration
Sourdough Hydration Reference Chart by Bread Style
| Dough Hydration | Bread Style | Handling & Crumb Profile | Recommended Flour |
|---|---|---|---|
| 55% – 65% | Bagels, Pretzels, Stiff Pasta & Panettone | Firm, non-sticky, easy to hand-shape; tight velvety crumb | High-gluten or bread flour (12.7%+) |
| 68% – 72% | Beginner Country Boule & Sandwich Loaf | Smooth, holds tall boule shape easily; even everyday crumb | Unbleached bread or AP flour |
| 74% – 78% | Classic Artisan Tartine-Style Sourdough | Supple, extensible; blistered crust and open custard crumb | Strong bread flour + 15–20% whole wheat |
| 80% – 85% | Open-Crumb Batard & Ciabatta | Slack, requires wet hands & coil folds; large irregular alveoli | High-protein bread flour (13%+) |
| 85% – 92% | Sourdough Focaccia & Pan de Cristal | Poured into oiled pan; crisp fried bottom & airy pockets | Strong bread flour |
Frequently Asked Questions
How do you calculate sourdough hydration percentage?
Divide total water weight in grams by total flour weight in grams and multiply by 100. For True Effective Hydration, include both the flour and water inside your levain (for example, 100g of 100%-hydration starter adds 50g flour and 50g water).
What hydration is best for beginner sourdough bread?
A dough hydration of 68% to 75% using high-protein bread flour is ideal for beginners—it builds strong gluten during stretch-and-folds without feeling overly sticky on the bench.
How do I convert a 100% hydration starter to a 65% stiff starter (Lievito Madre)?
Use the Starter Hydration Converter tab above: 100g of 100%-hydration starter contains 50g flour and 50g water. To reach 65% hydration without discarding, add 27g of bread flour (totaling 77g flour and 50g water = 65% hydration).