Bread & pizza
Sourdough hydration calculator
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Calculation
(W + S × H ÷ (100 + H)) ÷ (F + S ÷ (1 + H ÷ 100)) × 100 · W = Water, F = Flour, S = Sourdough starter, H = Starter hydration
Flour = 100 %. Hydration = Water / Flour × 100.
See an example
500 g + 325 g : 325 ÷ 500 × 100 = 65 %.