What is 75% hydration sourdough?

A 75% hydration sourdough contains water equal to 75% of the flour weight. For 500g of flour, you would use 375g of water. The dough is moderately sticky and produces a bread with an open, irregular crumb and a chewy texture — a good starting point for intermediate bakers.

How do I calculate baker's percentage?

In baker's math, flour is always 100% and every other ingredient is expressed as a percentage of the total flour weight. To calculate: divide the ingredient weight by the flour weight, then multiply by 100. For example, 375g water ÷ 500g flour × 100 = 75% hydration.

How much water do I need for 500g of flour?

The amount of water depends on your target hydration. For 500g flour: 60% hydration = 300g water, 65% = 325g, 70% = 350g, 75% = 375g, 80% = 400g, 85% = 425g, 90% = 450g. Higher hydration doughs are stickier and require more skill to handle but produce a more open crumb.

Sourdough Hydration Guide: Baker's Percentages Explained

What Is Baker's Percentage?

Baker's percentage (or baker's math) is a recipe notation system where flour always equals 100% and every other ingredient is expressed as a percentage of the total flour weight. This means the percentages in a recipe can exceed 100% when you add them up — that is normal and intentional.

The key advantage of baker's percentages is scalability. Once you know the percentages, you can produce any batch size simply by multiplying. If a recipe calls for 75% water and you want to use 800g of flour, you need 600g of water (800 × 0.75), regardless of any other factor.

Quick Formula

Hydration % = (Water weight ÷ Flour weight) × 100
Water weight = Flour weight × (Hydration% ÷ 100)

Hydration Level Chart

Hydration	Water per 500g Flour	Dough Characteristics	Skill Level
60%	300 g	Stiff, easy to knead, holds shape well	Beginner
65%	325 g	Firm but pliable, slight tackiness	Beginner
70%	350 g	Slightly sticky, moderate open crumb	Beginner–Intermediate
75%	375 g	Sticky, open crumb, chewy texture	Intermediate
80%	400 g	Very sticky, requires stretch & fold technique	Intermediate–Advanced
85%	425 g	Highly extensible, wide irregular holes	Advanced
90%	450 g	Almost pourable, extreme open crumb	Expert
100%	500 g	Equal flour and water, very wet, specialty use	Expert

Common Sourdough Recipes (500g Flour Base)

The table below shows flour and water amounts for four classic bread styles, all calculated on a 500g flour base. Salt is typically 2% (10g) and starter/levain is 20% (100g).

Bread Type	Hydration	Flour (g)	Water (g)	Salt (g)	Starter (g)
Baguette	65%	500	325	10	100
Country Loaf (Pain de Campagne)	75%	500	375	10	100
Ciabatta	80%	500	400	10	100
Focaccia	85%	500	425	12	100

Tips for High-Hydration Doughs

Higher hydration produces more flavor complexity and a more open crumb, but requires different handling than stiff doughs:

Autolyse: Mix flour and water and rest 30–60 minutes before adding starter and salt. This hydrates the flour fully and improves extensibility.
Stretch and fold: Instead of traditional kneading, perform 4–6 sets of stretch-and-fold during bulk fermentation at 30-minute intervals.
Cold retard: Shape the dough and refrigerate overnight (8–14 hours). Cold temperature firms the dough and makes it easier to score before baking.
Wet hands: Use damp (not floured) hands when handling wet doughs. Flour can create dry pockets and tighten the dough unevenly.

Use our weight converter to convert recipe amounts between grams and ounces when working with international recipes.