Calculadora de Sourdough
- Created by
- Renato Passos, Eng. de Software
- Reviewed by
- Renato Passos, Eng. de Software
Last updated: Apr 18, 2026
Formula
hidratação% = (água / farinha) × 100 | starter = farinha × starter%
About this calculator
This sourdough calculator helps you determine the ideal hydration for your natural fermentation bread, as well as calculate the proportions of levain, flour, and water. Hydration is expressed as a percentage and represents the ratio of water to flour in the dough. For example, 75% hydration means for every 100 grams of flour, 75 grams of water are used. The calculator also allows you to adjust the amount of levain, which is the portion of sourdough starter added to the recipe.
It works simply: you enter the desired total flour weight and the desired hydration percentage. The calculator then returns the required amounts of water and flour. Additionally, you can set the levain percentage (usually between 15% and 25% of flour weight) to get the exact amount of starter to add. The basic formula is: hydration% = (water / flour) × 100. If you want 500g of flour at 70% hydration, water will be 350g.
When to use this calculator? Ideal for home bakers who want to standardize their sourdough bread recipes, especially when experimenting with different flours (like whole wheat, rye, or spelt) that absorb water differently. It is also useful for adjusting hydration according to desired texture: higher hydration (above 80%) produces bread with a more open crumb and crispy crust, while lower hydration (60-65%) yields firmer dough that is easier to shape.
Important precautions: the ideal hydration depends on the type of flour and the activity of your levain. Whole grain flours require more water than white flours. Additionally, room temperature and fermentation time affect absorption. Always note your kitchen conditions and adjust hydration gradually. Avoid sudden changes, as very high hydration doughs can be difficult to handle for beginners. It is recommended to start with 65-70% hydration and increase as you gain experience.
Frequently asked questions
What is hydration in sourdough bread?
Hydration is the percentage of water relative to flour in the dough. For example, 70% hydration means 70g of water for every 100g of flour. It affects crumb texture and openness.
What is the ideal levain percentage for sourdough?
Typically between 15% and 25% of flour weight. Beginners can use 20% for a balance of flavor and fermentation time. Adjust based on temperature and starter activity.
Can I use whole wheat flour with the same hydration as white flour?
No, whole grain flours absorb more water. It is recommended to increase hydration by 5 to 10% when substituting white flour with whole wheat. Use the calculator to test different ratios.
What if the dough is too sticky?
Reduce hydration by 5% next time. For the current dough, perform folds during fermentation to develop gluten and improve structure. Avoid adding extra flour, as it alters the recipe.
How do I know if my levain is active enough?
An active levain doubles in volume within 4 to 6 hours after feeding, has bubbles on the surface, and smells slightly acidic. If it doesn't rise, feed it for a few days until consistent.