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Dough hydration is the ratio of water to flour in a recipe, expressed as a percentage. If a recipe uses 500g of flour and 375g of water, the hydration is 75%. In baker's math, flour is always 100% and every other ingredient is expressed relative to it.

Divide the total water weight by the total flour weight, then multiply by 100. For example: 350g water ÷ 500g flour × 100 = 70% hydration. When multiple flours are blended, add all flour weights together before dividing.

Baker's percentage (also called baker's math) expresses every ingredient as a percentage of the total flour weight. Flour is always 100%. So 10g of salt in a 500g flour recipe is 2% salt. This makes it easy to scale recipes up or down without recalculating ratios.

A hydration of 65–70% is the sweet spot for beginners. The dough is workable without being sticky, holds its shape well, and gives a decent open crumb. Once you are comfortable with gluten development and shaping, you can push toward 75–80%.

Low hydration doughs (55–65%) are stiff, easy to knead by hand, and produce dense, chewy breads like bagels and pretzels. High hydration doughs (75–90%+) are slack and sticky, require stretch-and-fold techniques, and produce an open, airy crumb with a thin, crispy crust.

Yes, significantly. Whole wheat and rye flours absorb more water than white flour because their bran particles soak up liquid. A recipe calling for 70% hydration with white flour may need 75–80% when switching to whole wheat to achieve the same dough feel. Start lower and add water gradually.

Whole wheat flour typically absorbs 5–10% more water than white bread flour due to the bran content. If you are substituting whole wheat for part of the white flour, increase total water proportionally — roughly 1g of extra water per 10g of whole wheat added.

Rye absorbs significantly more water than white flour and contains pentosans that create a very sticky, almost paste-like dough at high percentages. Rye doughs typically run 75–100% hydration. Do not expect rye-heavy doughs to feel or behave like wheat doughs.

Water temperature controls yeast activity and the final dough temperature (FDT). Warmer water speeds up fermentation; cold water slows it. Most recipes target an FDT of 75–78°F (24–26°C). To hit your target, adjust water temperature using the friction factor of your mixer and the ambient room temperature.

Yes, but it is easier to add water than to remove it. If your dough feels too stiff after mixing, you can work in additional water using a technique called bassinage — squeezing small amounts into the dough until you reach the right consistency. Adding flour to a wet dough is harder and can create lumps.

Sticky dough usually means the hydration is higher than your flour can absorb, the gluten is underdeveloped, or the dough is too warm. Try: (1) building more gluten with stretch-and-fold sets, (2) chilling the dough for 20 minutes, or (3) slightly reducing hydration next time. Wet hands work better than flouring the surface.

Most sourdough recipes land between 70–80% hydration. 75% is a reliable starting point that produces good oven spring and an open crumb without being unmanageable. Higher hydrations (80–90%) are possible with strong flour and good technique but demand more experience.

Autolyse is a rest period (20–60 minutes) after mixing flour and water before adding starter and salt. During this rest, the flour fully hydrates and gluten begins developing on its own. Autolyse makes the dough feel more extensible and can make high-hydration doughs easier to handle.

Salt tightens gluten and slightly reduces the dough's water absorption capacity, making it feel firmer. Most bread recipes use 1.8–2.2% salt (baker's percentage). While salt does not change the hydration number, it meaningfully affects how the dough feels at a given hydration.

Typical hydration ranges: bagels 55–60%, sandwich bread 65–70%, sourdough boule 72–78%, baguette 68–75%, ciabatta 75–85%, focaccia 80–90%, no-knead breads 80–85%. These are starting points — flour brand and protein content will shift the sweet spot.

Divide your target dough weight by the sum of all ingredient percentages (including flour at 100%), then multiply each percentage by that factor. For example, a 70% hydration, 2% salt recipe has a total percentage of 172%. For 1kg of dough: 1000 ÷ 172 × 100 = 581g flour, × 70 = 407g water, × 2 = 11.6g salt.

Hydration is the water percentage in the final dough (water ÷ flour × 100). Absorption is a flour property — how much water a specific flour can hold before becoming sticky. High-protein flours generally have higher absorption. Your target hydration should stay at or below the flour's absorption to avoid unworkable dough.

At high altitude (above ~3,000 ft / 900 m), lower air pressure causes faster evaporation and dough dries out more quickly during fermentation and baking. You may need to increase hydration by 2–5% or reduce baking time slightly. Fermentation also speeds up, so watch the dough rather than the clock.

Enter the weight of each flour and the total water weight. The calculator instantly shows hydration percentage and baker's percentages for all ingredients. You can also enter a target hydration and let the calculator work out how much water you need.

Yes. Add each flour separately with its own weight. The calculator sums all flour weights to compute the hydration correctly. This is useful for blends like 80% bread flour + 20% whole wheat.

Enter your target dough weight or the number of loaves. The calculator adjusts all ingredient weights proportionally while keeping the hydration and salt percentages constant.

The calculator works in grams by default. Grams are the most accurate unit for bread baking — a kitchen scale removes measuring errors that cups introduce, especially for flour.

Enter all ingredient weights into the calculator. It automatically computes baker's percentages for each ingredient based on the total flour weight. You can then use those percentages as the base for scaling to any batch size.

That's the convention in baker's math. Flour is the primary structural ingredient, so all other amounts are expressed relative to it. This makes it trivial to compare recipes, scale batches, and spot substitutions — no matter the batch size, the percentages stay the same.

Sandwich bread typically falls at 65–72% hydration. Lower hydration produces a tighter, more sliceable crumb. Enriched sandwich breads (with butter, milk, or eggs) often run on the lower end because the fats add tenderness without requiring extra water.

Eggs and milk both contain water. A large egg is roughly 75% water (~30g of water per 40g egg). Whole milk is about 87% water. Count those liquid contributions toward total water when calculating hydration, or your dough will be wetter than expected.

Enter the preferment's flour and water weights as separate ingredient rows. The calculator will include them in the total flour and water counts, giving you accurate overall hydration. Just label them clearly so you know which weights to mix the night before.

No. Oil is not water and does not contribute to hydration. Enter oil as a separate ingredient in the calculator — it will appear as a baker's percentage but will not affect the hydration calculation.

Your sourdough starter contains both flour and water. To get accurate dough hydration, you need to account for the flour and water inside the starter. The calculator does this automatically when you enter starter weight and starter hydration percentage.

A 100% hydration starter (equal weights flour and water) is the most common and easiest to maintain. It is very active, easy to stir, and straightforward to calculate with. Stiff starters (50–60% hydration) are used in some Italian breads and produce a less acidic flavor.

Most sourdough recipes use 15–25% starter (as a percentage of flour weight). Less starter means a longer, slower fermentation with more complex flavor. More starter speeds up fermentation but can produce a more acidic loaf. 20% is a solid default for a same-day bake.

A healthy, active starter doubles in size within 4–8 hours of feeding, has a domed top with visible bubbles, and smells tangy-sweet. The float test — dropping a teaspoon in cold water — can confirm activity: if it floats, there is enough gas to leaven bread.

A widely used starting point is 100% flour, 70% water, 20% starter, and 2% salt. That gives 1kg of dough from roughly 500g flour. Adjust hydration up or down based on your flour and experience level.

Higher hydration (78–85%) generally produces a more open, irregular crumb with large holes, thin cell walls, and a chewy texture. Lower hydration (68–72%) gives a tighter, more uniform crumb that is easier to slice. Neither is better — it depends on what you are making.

Sourdough fermentation is slower and the dough loses more moisture during the long bulk ferment and cold proof. A slightly higher hydration compensates for that loss and keeps the crumb moist. The wild yeast also works better in a wetter environment.

Cold retarding stiffens the dough as fats solidify and starch absorbs water. You may find doughs that were slightly slack before retarding feel very manageable after an overnight fridge rest. If your dough is already firm, you may not need to reduce hydration for cold proofing.

Start at 75–80% when using 20–30% whole wheat. Whole wheat bran cuts gluten strands, so the dough will feel weaker at the same hydration as an all-white loaf. An autolyse of 30–60 minutes helps the bran hydrate fully before you assess the dough feel.

Yes. Enter rye flour weight separately. Keep in mind that rye absorbs significantly more water than wheat, so doughs with more than 30% rye often need 80–95% hydration to feel workable. Rye doughs will never feel smooth like wheat — a paste-like consistency is normal and expected.

Neapolitan pizza dough typically runs 58–65% hydration — lower than bread because it needs to be stretched thin without tearing. New York style is similar, around 60–65%. Pan pizza (like Detroit or focaccia-style) can go 70–80% since it is pressed into an oiled pan rather than hand-stretched.

Pizza dough is stretched by hand and needs enough strength to hold a thin, even sheet without holes. High hydration makes the dough extensible but also weak. Lower hydration keeps the gluten network strong enough to stretch without snapping or tearing.

Lower hydration (58–63%) produces a crispy, cracker-like crust. Higher hydration (65–75%) gives a chewier crust with larger air bubbles and a more open texture — closer to a bread-like bite. The baking temperature matters as much as hydration: a hotter oven (700°F+) with lower hydration gives the classic Neapolitan char.

00 flour is milled very finely and typically has moderate protein (11–12%). It absorbs water well and produces a silky, extensible dough. Because it is finely milled, it may absorb water slightly faster than bread flour. Start at the same hydration you would use with bread flour and adjust based on dough feel.

Enter the number of pizzas and your target ball weight (typically 250–280g for a 12-inch Neapolitan, 300–330g for a 14-inch New York). The calculator scales the total batch and outputs individual ball weights along with total ingredient amounts.

Cold fermentation (24–72 hours in the fridge) develops deeper flavor and a more complex texture. For cold-fermented dough, use less yeast (0.1–0.2% IDY) and consider a slightly lower hydration, as the dough continues absorbing water during the long rest. Same-day dough is faster but less complex in flavor.

Yes. Enter your starter weight and starter hydration so the calculator can back out the flour and water contribution from the starter. Sourdough pizza typically uses 15–20% starter and runs 62–68% hydration for a manageable, flavorful dough.

Olive oil coats gluten strands and makes dough more tender and extensible, but it does not count as water in the hydration calculation. Most pizza recipes use 2–3% oil. Add it to the calculator as a separate ingredient; it will appear as a baker's percentage without affecting hydration.

Baker's percentage expresses every ingredient as a ratio of the total flour weight. Flour is always 100%. So 700g water in a 1kg flour recipe is 70%. The key benefit: percentages stay constant regardless of batch size, making scaling trivial and allowing direct comparison between any two recipes.

Enter all ingredient weights into the calculator. It divides each ingredient by the total flour weight and multiplies by 100. Keep those percentages — they are your recipe's fingerprint. Next time, pick any flour amount and multiply by each percentage to get every other weight.

Decide how much flour you want to use. Multiply that flour weight by each ingredient's percentage (÷ 100). For a 600g flour batch at 72% hydration and 2% salt: water = 600 × 0.72 = 432g, salt = 600 × 0.02 = 12g. That's it.

Water: 60–85% (hydration). Salt: 1.8–2.2%. Instant dry yeast: 0.5–1.5%. Sourdough starter: 10–25%. Butter (enriched breads): 5–20%. Sugar: 2–10% (enriched). Fat content above 20% starts to inhibit yeast activity.

Baker's percentage is less standard in pastry, where recipes are often expressed as ratios to total recipe weight. However, the calculator still works — just note that in pastry, flour may not always be the dominant ingredient, so the percentages will not follow bread conventions.

Sum all flour weights to get the total flour base. Each individual flour is then expressed as a percentage of that total. For example, 400g bread flour + 100g whole wheat = 500g total flour. Bread flour is 80%, whole wheat is 20%. Water and salt are still calculated against the 500g total.

True (weight) percentage divides each ingredient by the total recipe weight. Baker's percentage divides by flour weight only. In a 70% hydration recipe, the true percentage of water is roughly 41% (water ÷ total dough weight). Baker's percentage is preferred in professional baking because it is easier to scale and compare.

The flour and water inside a preferment (poolish, biga, levain) count toward the total flour and water in the recipe. When using a preferment, you will see two sections: the preferment ingredients and the final dough ingredients. The overall hydration is calculated across both.

Enter your current starter weight and your desired final starter weight after feeding. Set your target starter hydration (100% = equal flour and water). The calculator outputs exactly how much flour and water to add to hit your target weight at your target hydration.

Common feeding ratios are 1:1:1 (starter:flour:water by weight) for daily maintenance, or 1:5:5 for a long overnight rise. A higher ratio of fresh flour to starter slows fermentation and is useful if you are not baking every day. Use the calculator to work backward from any target weight.

A standard sourdough loaf uses roughly 100–150g of active starter (20% of flour weight for a 500g flour recipe). Build your starter to at least 50g more than you need — always hold back a small amount as insurance.

A 100% hydration starter is fed with equal weights of flour and water. It has a thick pancake-batter consistency, is easy to stir, and is very active. Most home baker recipes assume 100% hydration unless stated otherwise.

A stiff starter (50–65% hydration) is firmer, rises more slowly, and tends to produce a milder, less acidic flavor. It is used in some Italian breads (like Panettone) and by bakers who prefer a sweeter sourdough flavor profile. Stiff starters are harder to stir but easier to shape.

Work backward from how much starter you need. If your recipe needs 200g, start 1–2 days before and build in stages. For example: Day 1 evening — feed 20g starter with 40g flour and 40g water (get 100g). Day 2 morning — feed all 100g with 50g flour and 50g water (get 200g). The calculator handles each stage.

Decide on the target hydration (e.g., 60%). Take a small amount of your liquid starter and feed it with more flour than water in the ratio needed to hit 60%. Repeat for 2–3 feedings until the culture adapts. The starter calculator can show you the flour/water split for any hydration target.

Yes. The calculator saves your recent feedings in browser local storage so you can see when you last fed, what ratio you used, and how your starter has been performing. This history is stored only in your browser and never sent to a server.

Discard is the portion of starter you remove before each feeding to keep the total volume manageable. Without discarding, you would need exponentially more flour each day. Many bakers use discard in pancakes, crackers, or waffles. The calculator shows how much to discard to hit your target weight after feeding.

Classic baguette dough runs 68–75% hydration. The traditional Paris baguette de tradition uses around 72–75%. Higher hydration gives larger, irregular holes and a lighter texture, but requires more skill to shape. Start at 68–70% if you are new to baguettes.

A standard baguette uses 300–350g of dough. A smaller demi-baguette or ficelle is 150–180g. Enter the number of baguettes and your target weight per piece, and the calculator outputs total batch weight and per-ingredient amounts.

Poolish is a pre-ferment made from equal weights of flour and water with a small amount of yeast, fermented for 8–16 hours. It adds depth of flavor, improves crust color, and gives the crumb a more open structure. Most traditional baguette recipes use 20–40% of flour in the poolish.

French Type 55 or Type 65 flour is traditional — it has moderate protein (11–12%) and produces the characteristic crispy crust. In the US, all-purpose flour (10–11% protein) or a 50/50 blend of AP and bread flour approximates it well. High-protein bread flour alone can produce a tough, overly chewy crumb.

Higher hydration creates steam inside the dough during baking, puffing the crumb and keeping the crust from setting too early. This produces a thinner, crispier crust. Lower hydration doughs bake drier and can produce a thicker, harder crust. Steam in the oven during the first 15 minutes is equally important.

French law for baguette de tradition caps salt at 18g per kilogram of flour — that is 1.8% in baker's math. This is slightly lower than most sourdough recipes. The lower salt keeps the flavor clean and lets the wheat and fermentation flavors come through.

Baguettes are scored with a lame (razor blade tool) at a 30–45 degree angle to the dough surface, making 3–5 overlapping cuts. The angle allows the ear to bloom open. Score quickly and confidently — hesitating tears rather than cuts. Chill the shaped dough for 15–20 minutes before scoring if it feels too soft.

Yes. Use 10–15% liquid starter at 100% hydration and plan for a longer bulk ferment (4–6 hours at room temperature) plus an overnight cold retard. Sourdough baguettes have a more complex, slightly tangy flavor. Reduce starter to 8–10% for a milder taste.

Traditional bagels are 55–60% hydration — much lower than bread — because the stiff dough is necessary for their dense, chewy texture. The dough must hold its round shape through boiling without spreading or becoming bready. Low hydration also helps achieve the glossy, tight crust after boiling.

Enter the number of bagels and the weight per piece (typically 110–130g for a standard bagel, 80–90g for a mini). The calculator outputs total dough weight and per-ingredient amounts scaled to your batch.

Barley malt syrup (or malt powder) is added to both the dough and the boiling water. In the dough it contributes a subtle sweetness and feeds the yeast. In the boiling water it adds sugars that caramelize in the oven, giving bagels their characteristic brown, shiny crust.

Yes. Boiling for 30–60 seconds per side gelatinizes the outer starch, which creates the dense, chewy crust and prevents excessive oven spring. Skipping the boil results in a bread-roll-like texture rather than a true bagel. Adding baking soda to the water raises the pH and deepens the crust color.

High-protein bread flour (12.5–14% protein) gives bagels their characteristic chew. The strong gluten network resists the boiling water and holds its shape under oven heat. All-purpose flour works in a pinch but produces a softer, less chewy bagel.

Absolutely — cold retarding after shaping is the professional method. Shaped bagels go into the fridge uncovered (or lightly covered) for 12–24 hours. This slows fermentation, develops flavor, and makes scheduling easier. They go straight from fridge to boiling water.

Bagels typically use 1.8–2% salt. Since bagel dough is stiff and dense, proper salt distribution during mixing is important. Add salt after the dough comes together to avoid inhibiting yeast at the start of mixing.

Toppings like sesame seeds, poppy seeds, and everything seasoning should be pressed on right after boiling while the surface is still sticky. They adhere without any egg wash needed. Coarse salt toppings can be pressed on at the same stage — do not add them to the boiling water.

Croissant dough (detrempe) is typically 45–55% hydration — quite low compared to bread. The low moisture content is intentional: the dough needs to be firm and extensible for lamination without tearing, and the layers must stay distinct during baking rather than steaming together.

The lamination butter (beurrage) is typically 25–33% of the flour weight. This is separate from any butter in the detrempe (dough base). The calculator outputs the total butter needed for both the dough and the lamination block.

Lamination is the process of folding butter into dough to create hundreds of alternating pastry and butter layers. A standard croissant uses 27 layers (three double folds, or a double and two single folds). The calculator can show you the layer count for any folding sequence you choose.

Use a high-fat European-style butter (84%+ butterfat). Higher fat content means less water, which prevents steam from destroying the layers during baking. The butter should also have good plasticity — cold but pliable, not brittle or greasy. Butter labeled "dry butter" or "beurre de tourage" is ideal.

French Type 45 or 55 flour, or all-purpose flour with 10–11% protein. Lower-protein flour produces a more tender, delicate croissant. Higher-protein bread flour makes the dough too strong and elastic, causing it to spring back when rolling and making even lamination difficult.

Lower hydration (45–50%) keeps the dough firm and prevents butter from melting into it during lamination. If the dough is too wet, the butter absorbs into the dough layers rather than staying discrete, and the baked croissant will lack the characteristic honeycomb interior.

A standard croissant weighs 60–80g of raw dough before baking (it loses roughly 15–20% in the oven). Enter the number of croissants and your target piece weight, and the calculator scales the entire recipe including the lamination butter block.

Yes, though it adds complexity. Sourdough croissants use 10–20% levain and need a longer fermentation. The acidity can actually benefit the flavor and extend shelf life. Keep the dough cold throughout to prevent the butter from softening. Reduce or eliminate commercial yeast if using an active levain.

The chart maps common bread types to their typical hydration ranges, so you can quickly look up the target hydration for any recipe and understand where it sits relative to other breads.

Hydration ranges vary because different flours absorb water differently, bakers have different technique levels, and there is no single correct answer for most breads. The chart shows commonly accepted ranges, not strict rules. Your flour brand and local humidity will shift the ideal number.

Around 50–55% is the practical floor for yeasted breads. Below that the dough becomes too stiff to properly develop gluten and will bake into a dense, crumbly loaf. Cracker doughs and some flatbreads can go lower because they do not rely on gluten for lift.

Some ciabatta and no-knead recipes push to 85–90%. Beyond 80%, bread doughs are more batter-like and require high-hydration techniques (stretch and fold, banneton proofing, baking in a covered vessel). Some specialty breads like pain de campagne can exceed 90% in the hands of experienced bakers.

Find the bread type you want to make and check the hydration range. If you are a beginner, aim for the lower end of the range — the dough will be more forgiving. As your shaping and gluten development skills improve, you can work toward the higher end for a more open crumb.

More moisture (from butter, eggs, or brown sugar) produces a chewier, softer cookie. Less moisture or more flour produces a crispier, drier cookie. Brown sugar is more hygroscopic than white sugar and holds moisture after baking, which is why brown-sugar-heavy cookies stay soft longer.

Moisture in cakes comes from liquid (buttermilk, milk, oil, water), fat (butter or oil), sugar (which retains moisture), and eggs. Oil-based cakes stay moist longer than butter-based cakes because oil stays liquid at room temperature while butter solidifies. Sour cream and yogurt add moisture and a tender crumb.

More flour = less spread, puffier cookies. Less flour = more spread, crispier, flatter cookies. If your cookies spread too much, try chilling the dough, increasing flour by 2–4%, or reducing butter slightly. If they are too puffy, try pressing them down slightly before baking.

Eggs add structure, fat (from the yolk), and moisture (from the white, which is ~88% water). More whole eggs = more moisture and structure. Yolk-only = richer, more tender crumb. Extra whites = drier, firmer texture. Substituting eggs with applesauce or flax eggs adds moisture without structure.

Do not overbake — pull the cake when a toothpick comes out with moist crumbs, not bone dry. Use room-temperature ingredients so the batter emulsifies properly. Consider adding a tablespoon of sour cream or yogurt. Simple syrup brushed on warm layers locks in moisture before frosting.