Food & Kitchen
Sourdough Hydration Adjustment Calculator
Dough hydration is total water divided by total flour. A 100% hydration starter contributes equal weights of flour and water. Count both parts before changing the recipe, or the real hydration will differ from the headline percentage.
Planning estimate only. Check measurements and real-world constraints before buying materials or making a commitment.
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Calculate your scenario
Change any input. Results update immediately.
Your results
Current hydration
68.2%
Includes starter flour and water.
Water adjustment
21.0 g
Add this much water.
Total target water
396.0 g
Water in the starter plus added water.
How the calculation works
The calculator applies this relationship to the inputs above. Keep every measurement in the unit shown.
hydration % = total water ÷ total flour × 100
Recipe flour500 g
Recipe water325 g
Starter weight100 g
Starter hydration100 %
Target dough hydration72 %
Worked example
Use this example to check the calculator by hand before relying on a result.
1
Split the starter
Starter hydration changes the split.
100 g at 100% = 50 g flour + 50 g water
2
Find total flour
Hydration uses all flour in the dough.
500 + 50 = 550 g
3
Find water for 72%
Subtract starter water to find the amount to add.
550 × 0.72 = 396 g
Assumptions behind the result
- • All quantities use weight, not volume.
- • Starter hydration is known.
- • Salt and inclusions are excluded from hydration.
- • Flour absorption varies by type.
- • The result is a mixing target, not a fermentation schedule.
Mistakes that change the answer
- • Ignoring water inside the starter.
- • Mixing cups and grams.
- • Treating hydration as a percentage of total dough weight.
Questions about sourdough hydration adjustment calculator
Does starter count toward dough hydration?
Yes. The flour and water in the starter are part of the final dough and must be included.
Is higher hydration always better?
No. Higher hydration can open the crumb, but it also makes handling harder and may not suit every flour.
Can I use a stiff starter?
Yes. Enter its actual hydration percentage so the calculator can split its flour and water correctly.