Question 1

What is dough hydration in sourdough baking?

Accepted Answer

Dough hydration is the ratio of water to flour expressed as a percentage. For example, 70% hydration means 700g water to 1000g flour. Higher hydration creates more open crumb structure but is harder to handle.

Question 2

What hydration percentage should I use for sourdough?

Accepted Answer

Beginners should start with 65-70% hydration for manageable dough. Experienced bakers can work with 75-85% for more open crumb. Bread flour handles higher hydration better than all-purpose flour.

Question 3

How do I calculate hydration with sourdough starter?

Accepted Answer

Include the flour and water from your starter in the total calculation. A 100g starter at 100% hydration contains 50g flour and 50g water. Add these to your recipe totals before calculating the final hydration percentage.

Question 4

Why is my high hydration dough so sticky?

Accepted Answer

High hydration doughs (75%+) are naturally sticky and require different handling techniques. Use wet hands, stretch and folds instead of kneading, and longer fermentation times. The stickiness decreases as gluten develops.

Question 5

Does flour type affect hydration?

Accepted Answer

Yes, different flours absorb water differently. Bread flour can handle higher hydration than all-purpose. Whole wheat flour absorbs more water. Start with lower hydration when using new flour types and adjust as needed.

Question 6

How does hydration affect sourdough texture?

Accepted Answer

Lower hydration (60-65%) creates denser, tighter crumb. Medium hydration (70-75%) gives balanced texture. Higher hydration (80%+) produces very open, airy crumb with large holes but requires advanced techniques.

Hydration Calculator

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Sourdough Hydration Guide

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