Baker's Percentage & Hydration Calculator
Check the true hydration of any bread dough, counting the flour and water hiding in your sourdough starter. Or turn a formula in percentages into grams for any batch size.
What baker's percentages are
Baker's percentages (also called baker's math) express every ingredient as a percentage of the total flour weight, with flour always at 100%. A dough with 1,000 g flour, 700 g water and 20 g salt is 100% flour, 70% water and 2% salt. Because everything is relative to flour, the same formula works for one loaf or fifty. Multiply the flour weight by each percentage and you're done.
Percentages won't add up to 100, and that's expected. The example above totals 172%.
Why your starter changes the hydration
A sourdough starter is just flour and water. A 100% hydration starter is equal weights of each, so 100 g of starter adds 50 g of flour and 50 g of water to the dough. Ignore it and you'll misjudge the dough. In the default example above, the recipe's own flour and water work out to 72%. Counting the starter (500 g total flour, 375 g total water) it's actually 75%. This calculator always includes starter flour and water in the totals, and the baker's percentages are based on total flour, as most modern bread formulas are.
Milk, eggs and butter contain water too (about 87%, 75% and 16% respectively). Choose the matching type for extra ingredients and their water is counted toward hydration.
Typical dough hydration
| Bread | Hydration | How the dough feels |
|---|---|---|
| Bagels, pretzels | 50–58% | Stiff, smooth, barely tacky |
| Sandwich loaf, rolls | 60–65% | Soft, easy to knead and shape |
| Pizza | 58–70% | Supple; higher for home ovens |
| Baguette | 65–75% | Slightly sticky, extensible |
| Country sourdough | 70–80% | Sticky; built with stretch-and-folds |
| Ciabatta, focaccia | 75–85%+ | Very wet; poured or handled with wet hands |
Whole grain flours absorb more water, so a whole wheat dough at 80% can feel like a white dough at 70%. Add water gradually the first time you try a new flour.
Other useful ranges
- Salt: 1.8–2.2% of total flour for most breads. 2% is a reliable default.
- Sourdough starter: 10–25% of total flour for most loaves. Less starter means a slower rise and often a more sour flavor.
- Instant yeast (straight doughs): about 0.5–1.5%. Less for long, cool rises, more for same-day bread.
- Fat in enriched breads: 5–15% for sandwich loaves, and up to 50% or more for brioche.
Frequently asked questions
How do I calculate dough hydration?
Divide total water by total flour and multiply by 100. For example, 350 g water ÷ 500 g flour × 100 = 70%. Include the water and flour inside your starter, and the water in milk or eggs, for the true figure.
What does "starter hydration" mean?
It's the starter's water as a percentage of its flour. A 100% starter is equal parts flour and water. A stiff starter at 50% hydration has twice as much flour as water.
Should the starter percentage be based on total flour or added flour?
Formulas differ. This calculator uses total flour (including the flour in the starter), which is the most common modern convention. If a recipe gives starter as a percentage of added flour, convert the starter to grams first and use the "check a recipe" mode.