Levain Ratio
Starter-aware hydration math

Sourdough calculator

Hydration that counts the starter.

A lot of dough math quietly ignores the flour and water already inside the starter. This calculator includes both, then shows final hydration in plain numbers.

Calculation target

This calculator directly covers common baking questions: how to calculate sourdough hydration, sourdough starter calculator, and sourdough ratio calculator.

Kitchen use

Change one value at a time. Flour type and fermentation time still change how wet the dough feels.

Why starter changes the math

A 100% hydration starter is half flour and half water by weight. If you add 100 g of starter to a dough, you are adding about 50 g flour and 50 g water. The final hydration should include both, especially when the starter is a large share of the recipe.

The page also covers related baking questions such as sourdough hydration calculator, sourdough starter calculator, sourdough ratio calculator, and how to calculate sourdough hydration. This page answers that exact calculation instead of turning the query into a long recipe.