Sourdough Baker's Calculator
Compute exact water & salt weights from your flour using baker's percentages
Water Needed
360g
500g × 72% hydration
Salt Needed
10g
500g × 2%
Total Dough Weight
870g
Flour + Water + Salt
Hydration Reference & Formula
| Name | Hydration | Texture |
|---|---|---|
| Ciabatta / Focaccia | 75–85% | Very wet, open crumb |
| Classic Artisan Sourdough | 70–75% | Moderate open crumb |
| Standard Loaf / Sandwich | 65–70% | Tighter crumb, easier to shape |
| Lean / Beginner | 60–65% | Firm dough, easy to handle |
Formula
Water = Flour Weight × (Hydration % / 100)Salt = Flour Weight × (Salt % / 100)Baker's percentages are based on flour weight as 100%. A 72% hydration dough means \n the water weight equals 72% of the flour weight — not 72% of the total dough. This system scales \n perfectly to any batch size.
Mastering Sourdough Hydration
Your Flour is 100%
Everything in a baker's formula is a percentage of the total flour weight. \n If you use 500g flour and 350g water, that's 70% hydration — not 41%.
Hydration Changes Everything
Higher hydration (75%+) creates open, irregular crumb with large air pockets. \n Lower hydration (60-65%) is easier to shape and produces a tighter crumb.
Salt is a Non-Negotiable
At 2%, salt controls fermentation, strengthens gluten, and enhances flavor. \n Going below 1.5% risks over-fermentation; above 2.5% starts to inhibit yeast.
📊 Hydration & Result Guide
| Hydration | Dough Feel | Best For | Difficulty |
|---|---|---|---|
| 60–65% | Firm, easy to handle, minimal stickiness | Sandwich loaves, bagels, beginners | 🟢 Easy |
| 65–70% | Slightly tacky, manageable with gentle hands | Everyday sourdough, boules | 🟢 Easy |
| 70–75% | Tacky, requires wet hands and confident folds | Artisan sourdough, batards | 🟡 Moderate |
| 75–80% | Sticky, spreads without structure support | Ciabatta, focaccia, open crumb | 🟠 Advanced |
| 80–85% | Very wet, almost batter-like, needs coil folds | High-hydration country loaves | 🔴 Expert |
🧮 Scaling Example
Baker's percentages make scaling effortless. Here's how the same formula works at different batch sizes:
| Ingredient | Small Loaf | Medium Loaf | Large Loaf | 2 Loaves |
|---|---|---|---|---|
| Flour (100%) | 300g | 500g | 750g | 1,000g |
| Water (72%) | 216g | 360g | 540g | 720g |
| Salt (2%) | 6g | 10g | 15g | 20g |
| Total Dough | 522g | 870g | 1,305g | 1,740g |
💡 Pro Tips
- Add salt after autolyse — mix flour and water first, let rest 30 min, then add salt. This improves gluten development.
- Reserve 5–10% of water — hold back some water and add it later if the dough feels too stiff. This prevents over-hydration.
- Use a kitchen scale — volume measurements for flour can vary by 20%+ in weight. Always weigh for consistent results.
- Account for starter — if your starter is 100% hydration (equal flour and water), it contributes both flour and water to the total. For 200g starter, that's 100g flour + 100g water.
- Whole wheat absorbs more — whole grain flours typically need 5–10% more hydration than white bread flour for the same dough consistency.
💡 Remember: Baker's percentages always add up to more than 100%. \n A 72% hydration + 2% salt + 100% flour = 172% total. This is normal and correct — \n the total dough weight will be 172% of your flour weight.