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Bread Hydration & Baker's Percentage Calculator
Hydration = water ÷ flour × 100. 350 g water / 500 g flour = 70%
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Flour = total ÷ (1 + hydration + salt + yeast percentages).
FAQ
How do you calculate bread hydration?
Hydration = total water ÷ total flour × 100. 700 g water with 1,000 g flour is 70% hydration.
What is baker's percentage?
Every ingredient is expressed as a percentage of the total flour weight, which is always 100%. 20 g salt per 1,000 g flour is 2%.
How do I count sourdough starter?
Add the starter's flour and water to the totals. A 100% hydration starter is half flour and half water by weight.