What You’ll Learn
- How to calculate hydration.
- What 65%, 70% and 75% feel like.
- Why flour changes water absorption.
- Why higher hydration is not automatically better.
- How to increase hydration without losing control.
Quick Answer
Sourdough hydration is the weight of water expressed as a percentage of the flour weight. A dough with 700g water and 1,000g flour is 70% hydration. Higher hydration usually creates softer, stickier dough and can support a more open crumb, but flour type and fermentation matter just as much.
This lesson is part of our Ingredients section: “Understand what goes into great bread.”
How to Calculate Hydration
Divide water weight by flour weight and multiply by 100. 350g water ÷ 500g flour × 100 = 70%.
What Does 65% Feel Like?
Usually fairly manageable and suitable for beginners, depending on flour.
What Does 70% Feel Like?
Softer and more extensible, but still manageable with strong flour and good technique.
What Does 75% Feel Like?
Noticeably wetter and more demanding. Fermentation and gluten development need to be well controlled.
Does Starter Water Count?
For precise total hydration, include the flour and water contained in the starter.
Why Flour Changes Everything
Wholemeal, rye and strong bread flours absorb water differently. The same hydration can feel completely different with another flour.
Is Higher Hydration Better?
No. Higher hydration can create beautiful bread, but only when the flour and technique support it.
From Our Workshop
One of the fastest ways to make sourdough frustrating is to chase high hydration before learning fermentation.
Bake Slower Tip
If you want to increase hydration, add 2–3 percentage points at a time.
Common Mistake
Do not compare hydration percentages without considering the flour.
Today You Learned
- Hydration is water as a percentage of flour.
- 70% means 700g water per 1,000g flour.
- Higher hydration creates softer dough.
- Flour type changes how hydration feels.
- Higher is not automatically better.
Frequently Asked Questions
Is 70% hydration good for beginners?
Often, with strong bread flour.
Does starter count in hydration?
Yes for precise calculations.
Why is my 65% dough sticky?
Flour, fermentation and temperature all matter.
Can I reduce water in a recipe?
Yes, within reason.
What hydration gives open crumb?
Hydration helps, but fermentation and shaping are equally important.
Build a Better Sourdough Setup
Hydration becomes simple once you weigh accurately and stop chasing numbers for their own sake.
Continue Learning
Next lesson: Can You Use Plain Flour for Sourdough?
Test it in your own dough
Change one ingredient at a time and keep the dough formula otherwise unchanged. That makes it much easier to see what the flour, water or salt actually changed in fermentation, dough strength and the finished loaf.