We show that the gel strength of the hydrogels formed from a range of Fmoc‐dipeptides is determined by the constituent amino acids, with the final gel strength being linked to the overall hydrophobicity of the Fmoc‐dipeptide. Gelation is triggered using glucono‐δ‐lactone, which controllably lowers the pH, allowing the gel properties to be followed with time. This can be observed both in terms of the development of the gel strength with time using rheology and of the microstructure of the networks as observed by cryo‐SEM.