Food & hospitality · Calculator companion · By K Imports
Sourdough hydration: practical guide
This guide explains how to use the Count.ie sourdough hydration. Include starter flour and water in total dough hydration. Follow the inputs, method and worked example below, then compare your own scenario.
Guide written .
Open the Sourdough hydration calculatorWhat to prepare
- Weigh ingredients and record the recipe's original yield.
- Separate percentages by weight from volumes and serving counts.
- Check whether the model concerns ingredient proportions, purchasing costs or nutrition estimates.
Understand the inputs
The calculation method
Starter flour = starter weight ÷ (1 + hydration fraction). Starter water = remaining starter weight. Total hydration = total water ÷ total flour.
Worked example
Illustrative inputs and their result.
Example inputs
- Added flour (g)
- 500
- Added water (g)
- 325
- Starter weight (g)
- 100
- Starter hydration (%)
- 100
Calculated example result
- Hydration Percent
- 68.18%
- Total Flour G
- 550 g
How to interpret the result
Recipe and ingredient estimates do not establish food safety, allergen suitability or laboratory nutrition values. Manufacturer information and appropriate food-handling guidance remain important.
Keep the target yield consistent when comparing recipes or supplier prices. Trial a scaled recipe before relying on it for a large event or production batch.
Common mistakes to avoid
- Do not assume every ingredient has the same mass per millilitre.
- Changing a recipe's size can affect cooking time and equipment suitability.
- Account for actual purchase units, edible yield and waste where the model allows it.
Assumptions and sources
Assumes starter consists solely of flour and water. Other liquids, sugars, fats and starter evaporation are excluded.
If your case falls outside this scope, use a more suitable calculator or contact us about an unclear method.