Kitchen
Dough Hydration Calculator
Calculate hydration, total dough weight, and ingredient percentages.
Dough Hydration Calculator result
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Effective flour550 gEffective water375 gDough hydration68.2%Salt percentage1.82%Total dough weight935 g
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Formula, assumptions & limitations
Inputs used: Flour weight (g); Water weight (g); Starter weight (g); Starter hydration (%); Salt weight (g).
Method: Hydration = total water ÷ total flour × 100, including the flour and water contributed by the starter.
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How this tool works
Hydration is total water ÷ total flour × 100, including the flour and water contributed by a starter.
Limits to know
Hydration is total water divided by total flour by weight, including entered starter contributions. Ingredient moisture, flour absorption, scalds, cooked grains, and measurement error affect dough behavior.