Dough Hydration Calculator
Scale a dough by weight with explicit baker’s-percentage arithmetic, including starter composition, entirely in your browser.
A QUICK WALKTHROUGH
How to use this tool
- Enter the flour to add and target hydration.
- Enter starter amount, starter hydration and salt percentage.
- Review the proportional ingredient weights and total dough weight.
Baker’s-percentage arithmetic
Starter weight = added flour × starter percentage. At H% starter hydration, starter flour = starter weight ÷ (1 + H/100), and starter water is the remainder. Total flour includes starter flour. Added water = target hydration × total flour − starter water; salt = salt percentage × total flour. Results are recipe-weight arithmetic only.
Deliberately limited scope
This calculator estimates ingredient weights only. It does not predict fermentation, proofing time, temperature, starter activity, flour handling, or food safety.
GOOD TO KNOW
Common questions
Why is starter split into flour and water?
Both portions contribute to the dough’s overall hydration, so treating starter as a separate undivided ingredient changes the ratio.
Why can added water be invalid?
Some low target hydration and high or wet starter combinations already contain more water than the target allows; this calculator does not invent a way to remove it.