# Dough Hydration Calculator

Include starter flour and water in the total dough hydration.

[Open this tool](https://whatson.pk/hydration-calculator/)

Category: Cooking & Baking

Starter brings flour and water into dough before you add the final ingredients. Ignoring either part changes the hydration calculation.

Enter flour and water on a mass basis, including the starter contribution. Keep milk, eggs and other ingredients out of the water total unless separately accounted for.

## Inputs and controls

* Added flour (g). Allowed range: 0.001 to 10000000
* Added water (g). Allowed range: 0 to 10000000
* Starter mass (g). Allowed range: 0 to 10000000
* Starter hydration (%). Allowed range: 0.1 to 500

## How to use

* Enter added flour and added water.

* Enter starter mass and starter hydration.

* Select Calculate result. Read the returned values alongside the assumptions below before copying, exporting or acting on the result.


## Why use this tool

The combined flour and water basis makes comparisons between dough formulas clearer when they use different amounts of starter.


## Before relying on the result

Hydration is total water divided by total flour by mass. Milk, eggs and other wet ingredients are not inferred from these flour and water inputs.


## Tool limitations

Hydration is total water divided by total flour by mass. Milk, eggs and other wet ingredients are not inferred from these flour and water inputs.

## Questions

### Are all wet ingredients treated as water?

No. This worksheet uses the flour and water inputs provided. Milk and eggs have other components and are not inferred automatically.

### What should I check before using Dough Hydration Calculator?

Check Added flour, Added water, Starter mass and Starter hydration. Use the exact units shown beside the controls and replace any example values with your own inputs.

Source page last modified (UTC): 2026-10-01T16:12:30+00:00

This profile describes the tool. It does not execute it or supply a professional certification.