KNEVA Hydration Calculator — Bread & Sourdough Hydration

September 8, 2026

KNEVA Hydration LabFree tool

Scale bread and sourdough recipes with exact baker's percentages.

Water, salt and yeast use baker's percentages. Enter starter flour in grams and its hydration separately.

Flour base = 100%

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Water final target

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Salt

—

Instant yeast (0 for pure sourdough)

—

Starter flour (flour inside the starter)

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Starter hydration (water ÷ starter flour)

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Add extras (milk · oil · sugar · honey)

Starter contains flour and water; both are included in the final hydration shown below.

Totals, hydration and per-ingredient grams — recalculated live.

Total dough

— g

Hydration

— %

Water total

— g / ml

Flour total

— g

Hydration sweet spot: 65–80% for sourdough—

Ingredient	Baker's %	Grams

Scale to loaf: g → ×1.00

Scaled amounts shown in the table above.