Advanced Tool
Sourdough Hydration Calculator
Nail your water-to-flour ratio. Accounts for starter hydration, gives you baker's math breakdowns, and estimates bulk ferment time based on temperature. No more guessing.
100% is standard (equal parts flour and water by weight)
Your Formula
Baker's Math
Est. Bulk Ferment
4.4
hours at 75°F
Slightly cool. Slower fermentation favors more complex flavor development (more acetic acid).
Chemist's note
Enzyme activity (amylase, protease) roughly doubles every 10°C. At 82°F, your dough ferments nearly twice as fast as at 65°F. But speed isn't everything — cooler, slower fermentation develops more organic acids and complex flavor. The Maillard reaction during baking also benefits from the amino acids produced during longer, cooler bulk ferments. If in doubt, go cooler and longer.