{
  "slug": "sourdough-hydration",
  "title": "Sourdough Hydration Calculator",
  "heading": "Sourdough Hydration Calculator",
  "category": "other",
  "url": "https://www.revenuelab.fyi/toolbox/sourdough-hydration",
  "summary": "Baker's percentages for flour, water, salt, and starter.",
  "description": "Enter total flour, target hydration, starter percentage, and salt percentage to get every weight in grams — including the flour and water hiding inside your starter.",
  "formula": "Baker's % = ingredient ÷ total flour. Starter at 100% hydration is half flour, half water.",
  "dateModified": "2026-09-30",
  "run_url": "https://www.revenuelab.fyi/api/public/calc?tool=sourdough-hydration",
  "inputs": [
    {
      "id": "flour",
      "label": "Total flour",
      "kind": "number",
      "hint": null,
      "default": 1000,
      "unit": "g",
      "min": 100,
      "max": null
    },
    {
      "id": "hydration",
      "label": "Target hydration",
      "kind": "number",
      "hint": null,
      "default": 75,
      "unit": "%",
      "min": 50,
      "max": 100
    },
    {
      "id": "starterPct",
      "label": "Starter",
      "kind": "number",
      "hint": null,
      "default": 20,
      "unit": "%",
      "min": 0,
      "max": 50
    },
    {
      "id": "saltPct",
      "label": "Salt",
      "kind": "number",
      "hint": null,
      "default": 2,
      "unit": "%",
      "min": 0,
      "max": 4
    }
  ],
  "outputs": [
    {
      "id": "addFlour",
      "label": "Flour to add (g)",
      "format": "decimal",
      "hint": null,
      "primary": true
    },
    {
      "id": "addWater",
      "label": "Water to add (g)",
      "format": "decimal",
      "hint": null,
      "primary": false
    },
    {
      "id": "starter",
      "label": "Starter (g)",
      "format": "decimal",
      "hint": null,
      "primary": false
    },
    {
      "id": "salt",
      "label": "Salt (g)",
      "format": "decimal",
      "hint": null,
      "primary": false
    },
    {
      "id": "dough",
      "label": "Total dough weight (g)",
      "format": "decimal",
      "hint": null,
      "primary": false
    }
  ],
  "worked_example": {
    "inputs": [
      "Total flour: 1000 g",
      "Target hydration: 75 %",
      "Starter: 20 %",
      "Salt: 2 %"
    ],
    "outputs": [
      "Flour to add (g): 900",
      "Water to add (g): 650",
      "Starter (g): 200",
      "Salt (g): 20",
      "Total dough weight (g): 1,770"
    ]
  },
  "how_to": {
    "title": "How to use this",
    "steps": [
      "Enter total flour (g).",
      "Enter target hydration (%).",
      "Enter starter (%).",
      "Enter salt (%).",
      "Read your flour to add (g) on the right — it updates as you type.",
      "Hit Share to keep the scenario or send it to someone."
    ]
  },
  "scenarios": [
    {
      "name": "Conservative",
      "description": "Lower-end numbers — what if things land soft?",
      "values": {
        "flour": 600,
        "hydration": 50,
        "starterPct": 12,
        "saltPct": 1.2
      }
    },
    {
      "name": "Typical",
      "description": "Defaults — the most common real-world setup.",
      "values": {
        "flour": 1000,
        "hydration": 75,
        "starterPct": 20,
        "saltPct": 2
      }
    },
    {
      "name": "Ambitious",
      "description": "Higher-end numbers — what if things really pop?",
      "values": {
        "flour": 1600,
        "hydration": 100,
        "starterPct": 32,
        "saltPct": 3.2
      }
    }
  ],
  "limitations": [
    "Estimates assume standard, average conditions — local rules, pricing, and materials vary.",
    "Results are rounded for readability; add a buffer before ordering, booking, or committing.",
    "Double-check anything with a real cost attached against a local quote."
  ],
  "faq": [
    {
      "q": "Does this assume 100% hydration starter?",
      "a": "Yes — equal flour and water by weight, which is the most common maintenance schedule."
    },
    {
      "q": "What hydration should a beginner use?",
      "a": "68–72% is far easier to shape than 80%+. Raise it once the dough stops sticking to everything you own."
    }
  ],
  "related": [],
  "license": "CC-BY-4.0",
  "citation": "RevenueLab — Sourdough Hydration Calculator (https://www.revenuelab.fyi/toolbox/sourdough-hydration)"
}