Dough hydration & baker’s percentages
Enter your flour, water, starter, and salt below. The calculator converts everything to grams, folds your starter’s own flour and water into the total, and shows your true hydration.
Enter your dough formula
Most bakers use 500–1000 g flour.
Typical hydration ranges: 60–75%.
Common range: 10–30% of flour weight.
Most starters are 100% hydration.
Typical salt level: 1.8–2.2% of flour.
Enter flour and water above to see your hydration and baker’s percentages.
How to use this calculator
Start with your flour and water amounts - in grams, ounces, or cups. Add your starter weight and its hydration (most starters are 100%, meaning equal parts flour and water). Finally, add your salt.
The calculator folds your starter’s flour and water into the total formula, then shows your overall hydration as a percentage, along with baker’s percentages for every ingredient.
Why hydration matters
Hydration affects crumb structure, crust, and how a dough handles. Lower hydration (60-65%) is easier to shape and forgiving for beginners. Higher hydration (75%+) tends to produce a more open, airy crumb but is stickier and harder to work with.
Flour type, climate, and personal technique all affect how a given hydration feels in your hands. Use this calculator as a planning tool, and adjust based on how your dough actually behaves in your kitchen.