Dough Hydration Calculator
Works out how wet a dough really is, including the water hiding in its other ingredients.
Share sends a link that reopens these numbers. Copy details pastes the full breakdown as a list.
The formula
hydration = total water ÷ total flour × 100 milk ≈ 87% water, egg ≈ 75%, butter ≈ 16% starter flour = starter ÷ (1 + starter hydration)
A starter is made of flour and water, so both go in the totals. Milk, egg and butter contents are typical figures that vary a little by product.
What to watch out for
A 100% starter is equal weights of flour and water. Enter the milk, eggs and butter by weight, so a recipe’s hydration can be compared with any other.
Frequently Asked Questions
What hydration is 450 g flour, 300 g water and 100 g of 100% starter?
70.0%. The starter adds 50 g of flour and 50 g of water.
What is the hydration of a dough with milk?
Milk counts at about 87% water. So 500 g of flour and 300 g of milk give 52.2%.