Sourdough Calculator
True hydration, starter included.
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Starter brings more water than the dough needs — raise hydration or lower the starter %.
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Total dough
Example values1 loaf · true hydration 75%
Hydration counts the starter’s flour and water.
How this is calculated
The starter is split into its own flour and water using its hydration, so the hydration you set is the true hydration of the finished dough.
S = I·F · S_f = S ÷ (1 + h_s) · S_w = S − S_f · flour to add = F − S_f · water to add = H·F − S_w · salt = s·F
With “Count starter flour in hydration” off, percentages are taken on the flour you add (dough flour) instead.
What is true hydration?
True hydration is all the water (including the water inside your starter) divided by all the flour (including the starter’s flour). A 100% hydration starter is half flour, half water.
How much levain should I build?
Build what the dough needs plus about 10% so you can scrape the jar and keep some back.