What hydration means
Hydration is water weight ÷ flour weight, expressed as a percentage. 500 g flour with 375 g water is 75%. It is the single number that predicts how a dough handles: stiffer at 65%, open and sticky at 80%.
The starter counts too
A 100% hydration starter is half flour and half water. Adding 100 g of starter adds 50 g of each, which is why the true hydration differs from the simple flour-and-water ratio. The calculator shows both — the recipe figure and the true figure including starter.
Working with high hydration
- 65–70%: easy to shape, good for beginners and sandwich loaves
- 72–78%: open crumb, needs stretch-and-fold
- 80%+: ciabatta territory — wet hands, coil folds, patience
- Flour matters: whole wheat absorbs more, so 75% with whole wheat handles like 70% white
Adjusting a recipe
To raise hydration from 70% to 75% on 500 g flour, add 25 g water. Change one variable at a time and keep the starter percentage constant — changing both makes it impossible to know which one caused the difference.
Frequently Asked Questions
What is a good hydration for beginners?
70% with white bread flour is forgiving and still gives a decent crumb.
Does the calculator assume 100% starter?
Yes — it splits the starter weight 50/50 between flour and water. A stiffer starter needs a different split.
Why is my 80% dough unmanageable?
Because flour strength matters as much as the number: use bread flour with 12%+ protein, and fold rather than knead.
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