Dough hydration calculator
Calculate the water-to-flour ratio in a dough, or work backwards from a target hydration. Add a starter to include its flour and water in the total.
g
g
Result
- Flour
- 500 g
- Water
- 350 g
- Hydration
- 70%
Hydration formula
Hydration = water weight ÷ flour weight × 100. To find water, multiply flour by the target percentage ÷ 100.
When a starter is included, its flour and water are split from the starter weight using its declared hydration, then added to the main dough totals.
Practical example
A dough with 500 g flour and 350 g water has 70% hydration. At the same target, the calculator finds 350 g of water.
Reference example
This example uses 500 g of flour and 350 g of water.
| Flour | Water | Hydration |
|---|---|---|
| 500 g | 250 g | 50% |
| 500 g | 275 g | 55% |
| 500 g | 300 g | 60% |
| 500 g | 325 g | 65% |
| 500 g | 350 g | 70% |
| 500 g | 375 g | 75% |
| 500 g | 400 g | 80% |
| 500 g | 425 g | 85% |
| 500 g | 450 g | 90% |
Related tools
Method and assumptions
Weights are converted to grams internally. The result keeps full precision and is rounded only for display.
Read the methodology