What Does Higher Hydration in Sourdough Do?

It softens the crumb and opens it up, giving you the larger, irregular holes you see in artisan-style loaves.

Is High Hydration Sourdough Better?

Neither high nor low hydration is objectively better, they're different trade-offs. Higher hydration gives a more open crumb and a thinner crust that stays crisp longer, but the dough is harder to shape. Lower hydration is easier to work with and still makes great bread.

Does Higher Hydration Sourdough Ferment Faster?

Yes. More water gives the yeast and bacteria more room to move through the dough, which speeds fermentation up. An 85% hydration dough will generally ferment faster than a 75% one.

How do You Make 100% Hydration Sourdough Starter?

Feed it equal weights of water and flour, for example 100g starter fed with 100g water and 100g flour. Equal weights is what makes it 100%.

Why isn't My Dough's Hydration the Same as My Starter's?

Because the flour and water you add when building the dough change the overall ratio. Always calculate dough hydration using everything in the formula, starter included, not just what you measure into the final mix.

High Hydration Sourdough (Understanding Hydration in Sourdough Baking)

Ingredients

Scale

150 grams water, for the starter
150 grams flour (rye, whole wheat, or all-purpose), for the starter
600 grams bread flour
360 grams water, for the dough
180 grams active sourdough starter
10 grams salt
2 tablespoons rice flour, for dusting

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Instructions

Start the starter: Mix 100g of the 150 grams water, for the starter with 100g of the 150 grams flour (rye, whole wheat, or all-purpose), for the starter in a jar. Cover loosely and leave at room temperature until bubbly.
Feed and rest overnight: Feed the starter the remaining 50g water and 50g flour. Cover and let it sit overnight.
Autolyse: Combine 600 grams bread flour and 360 grams water, for the dough in a large bowl. Cover and let rest.
Add the starter: Mix in 180 grams active sourdough starter. Cover and rest.
Add salt: Sprinkle 10 grams salt over the dough. Stretch and fold to work it in.
Bulk ferment: Cover and let the dough bulk ferment, stretching and folding every 180 minutes to build strength.
Pre-shape: Turn the dough onto an unfloured counter and shape into a ball, using the counter’s friction to build surface tension. Cover with an upturned bowl and rest.
Shape and refrigerate: Dust a proofing basket with 2 tablespoons rice flour, for dusting. Fold the dough’s edges to the center to tighten the shape, place seam-side up in the basket, cover, and refrigerate overnight.
Preheat: Place a Dutch oven (or another deep, lidded pot) in the oven and preheat to 450°F (230°C).
Score and bake covered: Turn the dough onto parchment paper, score the top with a sharp blade, and lower it into the hot pot. Bake covered.
Bake uncovered: Remove the lid and continue baking until deeply golden.
Cool: Transfer to a wire rack and cool completely before slicing

Notes

Dough hydration works out to about 65% once you account for the water and flour in the starter.
Want it wetter and more open-crumbed? Add water in 20-30g increments next time and recalculate.

Author: Natasha Krajnc