Understanding Sourdough Hydration

If you’ve spent any time looking at sourdough recipes, you’ve probably seen hydration percentages like 65%, 75%, or even 85%. At first, these numbers can feel confusing, but hydration is one of the most important factors in how your bread turns out. Once you understand it, it becomes much easier to control texture, flavor, and handling.

What Is Hydration?

Hydration refers to the ratio of water to flour in a dough, expressed as a percentage. For example, a dough with 500 grams of flour and 350 grams of water has a hydration of 70%.

Hydration is calculated like this:

Water ÷ Flour × 100 = Hydration %

This simple ratio has a huge impact on how your dough behaves.

Why Hydration Matters

Hydration affects nearly every aspect of sourdough baking, from how the dough feels in your hands to the final structure of the bread.

• Texture: Higher hydration creates a softer, more open crumb with larger air pockets.
• Handling: Lower hydration doughs are easier to shape and manage, especially for beginners.
• Crust: Hydration can influence how crisp and caramelized the crust becomes.
• Fermentation: More water can speed up fermentation and enzyme activity.

Low vs. High Hydration Dough

Low Hydration (60–65%)

These doughs are firmer and easier to handle. They are a great starting point if you’re new to sourdough baking. The crumb will be tighter and more uniform, making it ideal for sandwiches or toast.

Medium Hydration (65–75%)

This is the most common range for sourdough. It offers a balance between structure and openness, with a soft interior and a manageable dough.

High Hydration (75% and above)

High hydration doughs are stickier and more challenging to work with, but they produce beautiful, airy loaves with large holes and a soft, custardy texture.

How to Choose the Right Hydration

The best hydration level depends on your experience, your flour, and the type of bread you want to make.

• If you’re a beginner, start around 65–70% hydration.
• If you want a more open crumb, gradually increase hydration as you gain confidence.
• Different flours absorb water differently, so you may need to adjust based on what you’re using.

Tips for Working with Hydration

• Don’t jump straight into very high hydration doughs — build up gradually.
• Use techniques like stretch and folds instead of traditional kneading.
• Keep your hands slightly damp to prevent sticking.
• Be patient — wetter doughs take time to learn.

Final Thoughts

Hydration might seem like a small detail, but it plays a major role in shaping your sourdough results. As you continue baking, experimenting with different hydration levels will help you understand your dough better and develop your own style.

Like most things in sourdough, it’s less about perfection and more about learning how the dough responds. The more you bake, the more intuitive hydration will become.