What Is Sourdough Hydration?

Hydration refers to the percentage of water compared to the amount of flour in a sourdough recipe. It tells you how wet or dry the dough is and plays a major role in shaping, fermentation, and the final texture of the bread.

Hydration is calculated using the baker’s percentage:

Hydration % = (Weight of Water ÷ Weight of Flour) × 100

Example:

• 500g flour
• 350g water

350 ÷ 500 × 100 = 70% hydration

This means the dough contains water equal to 70% of the flour weight.

Why Hydration Matters in Sourdough

Hydration affects almost every part of the bread-making process:

Dough Texture

• Lower hydration creates a firmer, easier-to-handle dough.
• Higher hydration creates a softer, stickier dough.

Bread Crumb

• Lower hydration → tighter, more even crumb
• Higher hydration → larger holes and a more open crumb

Crust

Higher hydration often produces a thinner, crispier crust with a lighter interior.

Fermentation

Wetter doughs usually ferment faster because yeast and bacteria move more easily through the dough.

Common Sourdough Hydration Levels

Low Hydration (50–65%)

Texture: Firm and easy to shape

Best for:

• Bagels
• Sandwich bread
• Dense rustic loaves

Characteristics:

• Tight crumb
• Strong dough structure
• Easier handling

Medium Hydration (65–75%)

Texture: Soft but manageable

Best for:

• Classic sourdough boules
• Everyday artisan bread

Characteristics:

• Balanced flavor
• Good oven spring
• Moderate open crumb

A typical beginner sourdough recipe is around 70% hydration.

High Hydration (75–90%+)

Texture: Very soft and sticky

Best for:

• Ciabatta-style bread
• Open-crumb artisan loaves

Characteristics:

• Large air pockets
• Light, airy texture
• Requires stronger shaping skills

How to Calculate Sourdough Hydration

Basic Formula

Water weight ÷ Flour weight × 100 = Hydration percentage

Example:

Recipe:

• 500g flour
• 375g water

375 ÷ 500 × 100 = 75% hydration

Does Starter Count Toward Hydration?

Yes. When calculating sourdough hydration, the water and flour inside your starter must be included.

Example:

Recipe:

• 450g bread flour
• 100g flour from starter
• 350g water
• 100g water from starter

Total flour:

450 + 100 = 550g

Total water:

350 + 100 = 450g

Hydration:

450 ÷ 550 × 100 = 82% hydration

How Hydration Changes Your Dough

60% Hydration

Feel:

• Firm
• Easy to knead
• Less sticky

Result:

• Dense but strong crumb
• Easy shaping

70% Hydration

Feel:

• Slightly sticky
• Flexible
• Beginner-friendly

Result:

• Good balance of chewiness and openness
• Classic sourdough texture

80% Hydration

Feel:

• Very soft
• Sticky
• Requires gentle handling

Result:

• Airy crumb
• Larger holes
• Lighter loaf

How to Adjust Hydration

To Increase Hydration

Add more water gradually.

Example:

70% hydration recipe:

• 500g flour
• 350g water

For 75% hydration:

• 500g flour
• 375g water

Increase by small amounts to avoid overly sticky dough.

To Decrease Hydration

Reduce water while keeping flour the same.

Example:

75% hydration:

• 500g flour
• 375g water

Lower to 65%:

• 500g flour
• 325g water

Factors That Affect Hydration

Flour Type

Different flours absorb different amounts of water.

• Bread flour → absorbs moderate amounts
• Whole wheat → absorbs more water
• Rye flour → absorbs a lot but creates stickier dough

Gluten Strength

Higher hydration requires stronger gluten development.

Strong bread flour handles wetter dough better than weak flour.

Temperature

Warm temperatures make dough feel softer and ferment faster.

Cool temperatures slow fermentation and make dough easier to handle.

Tips for Working With High Hydration Dough

• Use wet hands instead of adding extra flour.
• Allow proper resting time before shaping.
• Use stretch-and-fold techniques.
• Build gluten gradually.
• Avoid rushing fermentation.
• Practice with medium hydration before attempting very wet doughs.

Beginner-Friendly Sourdough Hydration Recipe

70% Hydration Sourdough Loaf

Ingredients

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt

Result:

• Soft but manageable dough
• Crisp crust
• Chewy crumb
• Good oven spring

This hydration level is ideal for learning sourdough techniques.

Frequently Asked Questions

What is the best hydration for beginner sourdough?
Around 65–70% hydration is usually easiest to handle while still producing a beautiful artisan loaf.

Does higher hydration always mean better bread?
No. Higher hydration can create a lighter crumb, but it also requires stronger technique. The best hydration depends on the style of bread you want.

Why is my sourdough dough too sticky?
Sticky dough can come from high hydration, weak gluten development, warm temperatures, or flour with low absorption.

Can I change hydration in any recipe?
Yes, but adjust gradually. Small changes can significantly affect dough handling and fermentation.

Final Thoughts

Understanding sourdough hydration gives you control over your bread instead of simply following a recipe. Once you understand how water changes dough behavior, you can adjust recipes confidently, experiment with different flours, and create sourdough loaves with the exact texture and flavor you love.