Kitchen| Flour | |
| Water | |
| Salt | |
| Starter | |
| Total dough |
|---|
True hydration (starter included):
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What hydration should I use?
| Bread | Typical hydration |
|---|---|
| Bagels, pretzels | 55–60% |
| Sandwich loaf | 60–65% |
| Classic sourdough | 70–75% |
| Open-crumb sourdough | 78–85% |
| Ciabatta, focaccia | 80–90% |
Baker's starter kit
A 0.1 g precision scale for salt and yeast, a banneton and a Dutch oven make the biggest difference to home loaves. See sourdough kits →
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FAQ
What is a good hydration for beginner sourdough?
Around 68–70%. It's soft enough for a good crumb but still easy to shape. Raise the water 2% at a time once your loaves are consistent.
Does the starter count towards hydration?
Yes. A 100% hydration starter is half flour and half water, so it adds to both. This calculator shows the true hydration with the starter included.
How much salt should bread have?
Most bread uses 1.8–2.2% salt relative to the flour weight. 2% is a reliable default.
