Starter & measurements
Count all the water and flour
Why does my 60% hydration recipe behave unexpectedly?
Starter belongs in the formula: include both its flour and its water.
Understand the process
Baker's hydration is water divided by total flour. In a simple loaf, add the starter water to the dough water and the starter flour to the fresh flour. Calculate salt against the same total flour.
With 1,000 g added flour, 600 g added water and 200 g starter at 100% hydration, the starter contributes 100 g flour and 100 g water. Hydration is 700 / 1,100 × 100, about 63.6%. This does not predict the consistency of every flour.
Step by step
- Establish the starter's actual hydration.
- Starter flour = starter weight / (1 + hydration / 100).
- Find starter water by subtraction, then add all contributions.
- Record dough water separately from seed-soaking water.
- For enriched doughs, account for egg and milk liquids too; distinguish actual water content from perceived consistency.
What to record
- Added flour and water
- Starter weight and hydration
- Total hydration and salt percentage
Total hydration calculator
PROPOSED EXERCISE · VALIDATE IN YOUR CONDITIONS
One trial, one variable
Recalculate an existing recipe without changing any weights.
Compare the old percentage with the corrected total.
Keep comparable
Ingredients stay unchanged: this is first a calculation check.
What to look for
Confirm the total weight is unchanged and the starter is not counted twice.
Record unexpected differences, then repeat before adopting a change.
Mistakes to avoid
- Dividing water by the entire dough weight.
- Counting starter flour but forgetting its water.
Conditions of use
The calculator covers flour–water–starter bread. Inclusions, eggs, milk and fats need a detailed balance.