The Starter Jar

Hydration Levels Explained: What % Should You Use? 65%? 80%? What does hydration even mean and how does it change your bread? Let's break it down. Hydration is the ratio of water to flour expressed as a percentage: (weight of water / weight of flour) × 100. Excludes water and flour within the starter. Always weigh ingredients — volume measurements are inaccurate. Low hydration (60–68%): easier to handle and shape, denser crumb with smaller uniform air pockets, chewier, longer shelf life. Medium hydration (68–75%): good balance between manageability and open crumb, slightly stickier, moderately open crumb and good chew. Start here if new to sourdough (around 70%). High hydration (75–85%): quite sticky, requires more skill, very open airy crumb with large irregular air pockets, often crispy crust and softer interior — focaccia is a great example. Extremely high (85%+): more like a batter, used for ciabatta. Choosing the right hydration: stronger flours with higher protein absorb more water (bread flour handles more than all-purpose); consider desired crumb structure; start lower and increase gradually. Troubleshooting: over-hydrated dough is excessively sticky — dust generously with flour and use wet hands; under-hydrated dough is stiff — add a tablespoon or two of water. Sourdough Science sourdough hydration, baker's percentage, open crumb, dough consistency, high hydration bread