💧 True Hydration Analyzer
Sourdough Hydration Calculator
Discover your recipe’s true total hydration by accounting for water contributed by your sourdough starter, and forecast your baked crumb structure.
Added Water Hydration75.0%Water relative to dry flour in the bowl
True Total Hydration77.3%Total water (425g) ÷ Total flour (550g)
Crumb Structure: Classic Open CrumbIntermediate
The classic Tartine style. Golden blistered crust, custardy interior, and irregular artisan aeration. Holds sandwich toppings without leaking.
Flour Absorption & Hydration Limits
Hydration is not an absolute number; it is relative to the thirst of your flour. Different grains and milling types absorb dramatically different amounts of water:
Bread Flour (12.7%–14% Protein)High gluten network. Handles 75%–82% hydration effortlessly with strong elasticity.
75%–82% CapacityAll-Purpose Flour (10.5%–11.5% Protein)Moderate gluten. Tends to slacken and puddle above 72% hydration unless mixed with bread flour.
65%–72% CapacityWhole Wheat Flour (Bran & Germ)Wheat bran acts like tiny sponges, absorbing up to 25% more water than refined white endosperm.
80%–90% CapacityRye FlourContains high levels of pentosans (mucilage) which absorb huge water volumes with virtually zero gluten elasticity.
82%–95% Capacity