FAQ
Frequently asked questions
What is baker's hydration?+
Baker's hydration is the ratio of liquid weight to flour weight in a dough, expressed as a percentage. A dough with 500g flour and 325g water has 65% hydration. It's the single most important number in bread baking — it determines crumb structure, crust, rise, and how the dough handles.
How do I calculate hydration percentage?+
Divide total liquid weight by total flour weight, then multiply by 100. (Liquid ÷ Flour) × 100 = Hydration %. Example: 325g water ÷ 500g flour × 100 = 65%.
Does salt count as a liquid?+
No. Salt, yeast, sugar, and dry starter components do not count as liquids in baker's math. Only water, milk, eggs (75% liquid), honey (17% liquid), and butter (15% liquid) count — at their actual liquid percentages.
What hydration is best for sourdough?+
For home sourdough, 70–78% is the sweet spot. Beginners should start at 70%. Open-crumb artisan loaves run 75–82%. Extreme high-hydration bread (85%+) is for experienced bakers with strong flour and confident shaping.
What hydration is best for pizza?+
Neapolitan pizza: 58–65%. New York style: 60–65%. Detroit-style: 70–75%. Roman al taglio: 75–85%. The wetter the dough, the more airy and blistered the crust — but it's harder to handle.
How does the calculator handle milk and eggs?+
Milk is 87% water, eggs are about 75% water, honey is 17%, butter is 15%. The calculator multiplies each ingredient by its true liquid content. So 100g milk counts as 87g of liquid for hydration purposes. You can adjust the percentage on each row if you're using a different ingredient.
Why does my dough feel different at the same hydration?+
Flour matters as much as hydration. Whole wheat absorbs more water than white. Bread flour holds more than all-purpose. Rye behaves differently from both. A 75% sourdough with whole wheat feels like a 70% with white. Protein content, milling, and freshness all shift how a hydration percentage feels in your hands.
Should I include my sourdough starter?+
Yes — split it. A 100% hydration starter is half flour, half water by weight. If you use 100g of starter, add 50g to your flour and 50g to your liquids. The calculator can't do this automatically yet — but the ChefVault app does.
Is this calculator free?+
Yes. Free, no signup, no ads. We built it as a thank-you to the baking community. If you find it useful, drop your email below and we'll send you our weekly bread newsletter (also free).
Can I share my calculation?+
Yes. Hit the "Share calculation" button — it copies a URL with your ingredients encoded. Anyone who opens it sees your exact recipe and hydration.