About SourdoughHydration
SourdoughHydration is a calculator-first reference for home sourdough bakers. The math is the product: baker's percentage for any hydration, any flour, any recipe style, at any kitchen temperature. Starter discount applied automatically.
Every data point on this site traces back to a named source — Jeffrey Hamelman (Bread, 3rd ed.), Chad Robertson (Tartine Bread), Peter Reinhart (The Bread Baker's Apprentice), Nathan Myhrvold et al. (Modernist Bread vol 3 on fermentation), and publisher spec sheets from King Arthur Baking, Central Milling, Jovial Foods, and Mulino Caputo.
No AI-generated recipes. No user reviews or ratings. No newsletter capture. No affiliate links. The site is free to use and funded by display ads (post-approval).
Data update policy
- Flour specifications: verified quarterly against publisher data sheets.
- Recipe hydration targets: verified against original cookbook editions.
- Temperature multipliers: fixed (derived from Modernist Bread vol 3 research — constants, not observational).
- Source URLs on every data-backed page; last-verified date in the page footer.
What this site is not
- Not a recipe blog — we provide math + formulas, not photo-led recipes.
- Not a baking course — we assume basic sourdough familiarity.
- Not a professional reference — for scaling to commercial production, consult Hamelman directly and your specific flour supplier.
- Not medical or dietary advice — consult a dietitian for celiac or gluten-sensitivity questions.
Who runs this
SourdoughHydration is operated by Paulo de Vries from the Netherlands. The site follows EU privacy law (GDPR) by default — see the privacy policy for data-processing details and your rights.