Sausage Fat Ratio Calculator: calculate sausage fat ratio for cooking and nutrition. Practical tips and worked examples.
Hydration % = (Water weight ÷ Flour weight) × 100
Baker's percentage for any ingredient = (Ingredient weight ÷ Flour weight) × 100
Sourdough starter adjustment: Starter contains both flour and water. At 100% hydration starter, half the starter weight is flour and half is water.
Worked example: 500g flour, 375g water, 100g starter (100% hydration). Starter contributes 50g flour + 50g water. Total flour = 500 + 50 = 550g. Total water = 375 + 50 = 425g. True hydration = 425 ÷ 550 × 100 = 77.3%.