Guides

Hydration and flour guides

Hydration is the one number that most changes how a dough feels in your hands. Start with what the numbers mean, then go deep on sticky dough, high hydration and the whole grain flours that drink more water.

New here? Read Sourdough Hydration Explained: What the Numbers Mean first. It covers baker's percentage, why your recipe is a few points wetter than it looks once the starter is counted, and what 65, 75 and 85 percent actually feel like. The rest of this section takes one question at a time: sticky dough, high hydration, and how whole wheat, rye and spelt change the water and the crumb.

The short version: higher is not automatically better. A well fermented 70 percent loaf beats a poorly handled 85 percent one every time. Start around 68 to 72 percent, raise the water 2 to 3 points at a time once two loaves in a row come out the same, and add water when you swap in whole grain.