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Dough Hydration Calculator
Calculate dough hydration including the flour and water contained in a starter.
- Dough hydration, %
- 72.73
- Total flour, g
- 550
- Total water, g
- 400
How the calculation works
Starter water = starter mass × h/(100+h); starter flour = mass × 100/(100+h). Hydration = total water/total flour × 100%.
Inputs
- Flour excluding starter, g
- Water excluding starter, g
- Starter mass, g
- Starter hydration, %
Calculation details
h is starter hydration as a percentage; 100% means equal flour and water masses.
Milk, eggs, and other moist ingredients are not pure water; enter only their known water content.
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Updated: 2026-10-02