Check hydration and expected crumb style of a sourdough.
Dividing water by flour gives hydration, a number that predicts how open or tight the finished crumb will be. Sourdough recipes are discussed by hydration because it is the main lever on crumb, crust and handling.
Sourdough Hydration
Hydration = water / flour x 100
Hydration = water / flour x 100 Dividing water by flour gives hydration, a number that predicts how open or tight the finished crumb will be.
Sourdough recipes are discussed by hydration because it is the main lever on crumb, crust and handling.
This calculator takes 2 inputs: Flour, Water. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.