💧 When to Increase or Decrease Your Sourdough Starter Hydration (And Why It Matters)
Hydration is one of those baking buzzwords that sounds technical but is actually super simple—and super powerful. Understanding how and when to adjust hydration can help you control fermentation speed, flavour, and even the texture of your final loaf.
Whether it’s Malta’s hot, humid summers or cooler winter days, hydration gives you the power to work with your climate, not against it. Let’s break it down.
💧 What Does “Hydration” Mean?
Hydration refers to the percentage of water relative to flour by weight in your starter. It directly affects fermentation speed, flavor development, and dough handling.
100% Hydration: Equal weights of flour and water – this is the standard and easiest to maintain.
75% Hydration: Thicker, slower fermenting starter – great for controlling fermentation in hot weather.
125%+ Hydration: Very runny starter – speeds up fermentation and boosts activity in cooler temperatures.
📈 When Should You Increase Hydration?
✔ You want a more open crumb with larger holes (think ciabatta-style bread).
✔ Your kitchen is cooler than usual, and fermentation feels sluggish.
✔ You’re baking same-day loaves and need faster fermentation.
✔ Your dough feels stiff and underfermented.
How to Increase Hydration:
Add slightly more water during feedings.
Stir thoroughly until smooth and bubbly.
Watch for a quicker rise and fall—hydrated starters move fast!
💡 In Malta’s cooler months, this helps boost activity.
📉 When Should You Decrease Hydration?
✔ You’re baking during hot, humid weather (hello, Maltese summer!).
✔ Your starter is fermenting too quickly and collapsing before you can use it.
✔ You want to slow down fermentation for better flavour development.
✔ You’re storing your starter at room temperature for longer periods.
How to Decrease Hydration:
Use less water during feeding.
Expect a thicker starter consistency—it should resemble a stiff paste.
Fermentation will slow down, and your starter will stay active longer without overproofing.
💡 In Malta’s hot summers, a thicker starter helps avoid over-fermentation and keeps your culture strong and stable.
🧑🍳 Pro Tip for Summer Baking in Malta:
Start your baking early in the day before temperatures peak, monitor your starter closely, and don’t be afraid to adjust hydration as needed. Your starter should work for you, not the other way around!
✨ Looking for hydration consistency without the guesswork?
Our dehydrated starter is perfectly balanced at 100% hydration, making it easy to adjust up or down based on your baking environment. Plus, every purchase includes a FREE Hydration and Maintenance Guide to keep your starter thriving in any season.
Order yours now → here