Sourdough hydration chart: 60% to 85%, what each feels like
Hydration is the water as a percentage of the flour, counting the flour and water inside the starter. With 500 g of flour and 100 g of starter, 70% needs 335 g of water and 75% needs 363 g. Start at 70% if you are new: easy to handle, with an open crumb.
65–70% for a first loaf; higher for a more open crumb once shaping feels easy.
2
Count the starter
A 100% starter is half flour, half water — include both, or your dough will be wetter than you think.
3
Hold some water back
Flours drink differently. Add the last tenth of the water only if the dough feels stiff.
4
Adjust for the flour
Whole wheat and fresh-milled flour drink more water; all-purpose less than bread flour.
Why
More water makes a looser dough, a more open crumb and a crisper crust — but it is harder to shape and needs more strength from folds. Less water is easier to handle and gives a tighter, softer crumb.
Questions
What hydration is best for beginners?
65–70%. It is forgiving to shape and still bakes an open loaf.
Does salt count?
No — hydration is water and flour only. Salt is usually 2% of the flour.
Why is my 75% dough so sticky?
Weaker flour, not enough folds, or a warm kitchen. Use wet hands, add a set of folds, or drop to 70%.
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