GuideBaking

Sourdough hydration and baker's percentages

Baker's percentage expresses every ingredient as a percent of the flour weight. If you use 1000 g flour and 700 g water, hydration is 70%.

Why it matters

Recipes scale cleanly when flour changes.
Hydration affects dough feel, crumb, and how forgiving the dough is to handle.
Starter additions bring their own flour and water, which advanced bakers fold into the totals.

Flour (g)

Target hydration (%)

Salt (%)

Starter (g)

Starter hydration (%)

Keep a bake log (flour blend, hydration, ferment time, crumb notes) so good loaves are repeatable.

Home-baker math. Adjust to your preferred formula style.