Hydration
70.0%
Total Dough
946g
Water Needed
335g
Set to 0 for commercial yeast bread
100% = equal parts flour and water
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Bread Flour | 550g | 100% |
| Water | 385g | 70.0% |
| Salt | 11.0g | 2.0% |
| Starter | 100g | 18.2% |
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Result
The 100g starter at 100% hydration contributes 50g flour and 50g water. Total flour is 550g, so 72% hydration needs 396g water total. Subtract the 50g from the starter and you add 346g water to the bowl.
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Result
The 125g starter at 100% hydration adds 62.5g flour and 62.5g water. With 562.5g total flour at 85% hydration, you need 478g water total minus 62.5g from starter = 415g water to add.
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Result
Whole wheat absorbs more water, so 75% hydration is appropriate. The 120g starter contributes 60g flour and 60g water. Total flour is 660g, needing 495g water minus 60g from starter = 435g to add.
Bread hydration is the ratio of total water to total flour in a dough, expressed as a percentage. A 70% hydration dough has 70g of water for every 100g of flour. Higher hydration creates more open crumb and chewier texture but is harder to handle. Lower hydration makes stiffer, denser bread that is easier to shape.
| Hydration Range | Bread Type | Crumb Structure | Difficulty |
|---|---|---|---|
| 55–62% | Bagels, pretzels | Dense, chewy | Easy |
| 62–68% | Sandwich bread | Tight, even | Easy |
| 68–75% | Sourdough boule | Moderate open | Moderate |
| 80–90% | Ciabatta, focaccia | Large holes | Advanced |
A sourdough starter at 100% hydration is 50% flour and 50% water by weight. A 100g starter at 100% hydration contributes 50g flour and 50g water to your dough. You must add these to your totals before calculating hydration. This calculator automatically splits the starter into its flour and water components for accurate hydration.
| Starter Hydration | Flour Fraction | Water Fraction | Effect on Dough |
|---|---|---|---|
| 75% | 57.1% | 42.9% | Adds more flour, lowers hydration |
| 100% | 50.0% | 50.0% | Balanced, most common |
| 125% | 44.4% | 55.6% | Adds more water, raises hydration |
Baker’s percentages express every ingredient as a percentage of the total flour weight. Flour is always 100%. If you have 500g flour and 350g water, the water is 70%. This system lets you scale any recipe up or down while keeping ratios perfect. Salt is typically 1.8–2.2% and starter ranges from 15–30% of flour weight.
| Ingredient | Baker’s % | For 500g Flour | Role |
|---|---|---|---|
| Flour | 100% | 500g | Structure, gluten |
| Water | 55–90% | 275–450g | Hydration, crumb |
| Salt | 1.8–2.2% | 9–11g | Flavor, fermentation |
| Starter | 15–30% | 75–150g | Leavening, flavor |
The standard salt amount in bread is 1.8–2.2% of total flour weight. For 500g of flour, that is 9–11g of fine sea salt. Salt controls fermentation speed, strengthens gluten, and adds flavor. Below 1.5% the bread tastes flat and rises too fast. Above 2.5% the yeast slows significantly and the bread tastes salty.
| Salt % | For 500g Flour | Flavor | Rise Speed |
|---|---|---|---|
| 1.5% | 7.5g | Mild | Fast |
| 2.0% | 10.0g | Balanced | Normal |
| 2.5% | 12.5g | Bold | Slow |
Bread flour (12–14% protein) gives the best gluten structure for artisan loaves and sourdough. All-purpose (10–12% protein) works for sandwich bread and softer rolls. Whole wheat (13–14% protein) absorbs more water so you need 5–10% higher hydration. Rye flour (8–10% protein) has weak gluten and produces sticky, dense doughs.
| Flour Type | Protein | Hydration Needed | Best Bread |
|---|---|---|---|
| Bread Flour | 12–14% | 65–80% | Sourdough, artisan |
| All-Purpose | 10–12% | 60–70% | Sandwich bread |
| Whole Wheat | 13–14% | 70–85% | Hearty loaves |
| Rye | 8–10% | 65–75% | Dense rye blends |
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Last Updated: Mar 9, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.