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Sourdough Hydration Calculator — result sheet
Calculate total flour, total water, dough hydration, and starter contributions for a sourdough formula.
Inputs used
Results
Visual chart
Breakdown
Calculation steps
Returned data table
Formula and methodology
Formula: Starter flour = starter mass ÷ (1 + hydration/100); overall hydration = total water ÷ total flour × 100.
A sourdough starter contains both flour and water, so its contribution belongs in the overall hydration calculation. This calculator decomposes the starter from its hydration percentage, combines it with the fresh ingredients, and reports the dough-wide result in grams and percent.
This result follows the calculator's declared inputs, precision, validation boundaries, and model limits.
Input contract
- Starter included — g; minimum 1.0E-6; maximum 10000000
- Starter hydration — %; minimum 1.0E-6; maximum 100000
- Fresh flour added — g; minimum 0; maximum 100000000
- Fresh water added — g; minimum 0; maximum 100000000
Worked example
| Input | Value |
|---|---|
| Starter included | 200 |
| Starter hydration | 100 |
| Fresh flour added | 500 |
| Fresh water added | 350 |
The formula contains 600 g flour and 450 g water, for 75% overall hydration and 1,050 g dough before salt or other ingredients.
Assumptions and limits
- Starter hydration is the starter’s water mass divided by flour mass, expressed as a percentage.
- All flour and water are measured by mass and the starter is represented only by its flour and water for this calculation.
- Salt, levain acidity, evaporation, flour absorption, and fermentation behavior are not predicted by the arithmetic.
Calculator note
Source and methodology
Use the official WorldCalculate methodology policy for the source, formula, precision, and boundary standards behind this calculator.
Planning estimate, not financial, medical, legal, or professional advice. © WorldCalculate — reuse with attribution. Built and curated by Hassan ALRowaie.
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