Reverse Hydration Calculator

Enter the ingredient weights you're about to mix. Get the effective baker's percentages back — with starter discount applied.

Effective flour (incl. starter flour)
500 g
Effective water (incl. starter water)
375 g
Effective hydration
75%
Salt %
2%
Starter contributed flour
50 g
Starter contributed water
50 g

When to use this

  • Verifying a recipe before mixing ("is this really 75%?")
  • Converting a volumetric recipe to baker's percentages
  • Comparing two formulas side-by-side
  • Scaling a dough after ingredients are already measured