Fix Your Dough Hydration in Seconds

Sticky dough? Too stiff? Tell us your current dough, target hydration, and we'll tell you exactly how much water or flour to add — no guesswork, just baker's math.

Hydration Adjustment Calculator

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Why Hydration Matters

Open Crumb

Higher hydration (75–85%) creates an airy, holey crumb prized in ciabatta and sourdough. Water turns to steam, expanding the dough during the bake.

Easier Handling

Lower hydration (60–65%) makes dough easier to shape. If your dough fights back, adding a little flour brings it into a workable range without ruining structure.

Consistent Results

Baker's percentages let you scale recipes perfectly. Once you know your ideal hydration, every batch behaves the same — from a single boule to a dozen baguettes.

How to Use This Tool

  1. Weigh your ingredients. Enter the exact grams of flour and water already in your mixing bowl. Use a digital scale — volume measurements won't work for hydration math.
  2. Set your target. The current hydration percentage updates automatically. Type in the hydration you want (e.g., 70% for a classic sourdough, 65% for sandwich bread).
  3. Choose water or flour. Select whether you want to add water (to increase hydration) or flour (to decrease it). The calculator does the rest and tells you exactly how much to add.
  4. Mix and continue. Add the calculated amount, incorporate gently, and proceed with your recipe. No wasted dough, no ruined bakes.