How baker’s percentages work
Every ingredient is a percentage of the total flour weight, which is always 100%. A 75% hydration dough has 750 g of water for every 1000 g of flour.
A 100% hydration starter is half flour and half water by weight. This calculator subtracts that flour and water from the amounts you add, so the starter does not throw off your hydration.
Typical hydration ranges
- 60–68%: sandwich loaves and bagels, easy to shape.
- 70–78%: country loaves with an open crumb.
- 80%+: ciabatta-style, very slack, needs stretch-and-folds and good flour.
Frequently Asked Questions
What if my starter is not 100% hydration?
This tool assumes equal parts flour and water. For a stiffer or wetter starter, the added water will be slightly off, so adjust by feel on the first bake.
Does higher hydration always mean a better crumb?
No. Flour strength, fermentation and handling matter as much. Raise hydration in 2–3% steps.