How we worked it out
Updated as you change the numbers.
- Starter flour = starter ÷ (1 + starter hydration); starter water = the rest. Hydration = total water ÷ total flour.
Method and assumptions
Bakers count the starter’s flour and water in the dough’s hydration. Higher hydration gives an open crumb but a stickier dough.
Questions
What is the hydration of 450 g flour, 330 g water and 100 g of 100% starter?
76%: 380 g of water to 500 g of flour.
Sources
Method and figures checked on . Every worked answer on this page is covered by an automated test. Found a mistake? Tell us.