Sourdough Calculator
Calculate perfect sourdough ratios using baker's percentages for flour, water, starter, and salt
Sourdough Recipe Calculator
Main Dough Ingredients
Total flour for the main dough (basis for all percentages)
Typically 20-25%. Higher in cold climates, lower in warm.
Standard is 2% of flour weight for proper flavor
Starter Hydration
100% = equal parts flour and water by weight. 50% = thick starter, 150% = liquid starter
Sourdough Recipe Results
Main Dough Ingredients
Starter Composition (100% hydration)
Total Dough Summary
Baker's Percentages Used
Hydration Analysis
Classic Sourdough Example
Traditional Country Loaf
Flour: 500g bread flour
Water: 335ml (67% hydration)
Starter: 100g (20%)
Salt: 10g (2%)
Starter Breakdown (100% hydration)
Starter Flour: 50g
Starter Water: 50ml
Final Totals
Total Weight: 945g
Total Flour: 550g
Total Water: 385ml
Total Hydration: 70%
Baker's Percentage Guide
Flour: 100%
Base ingredient
All percentages calculated from flour weight
Water: 67%
Standard hydration
Can be adjusted for desired texture
Starter: 20-25%
Climate dependent
More in cold, less in warm weather
Salt: 2%
Flavor and structure
Controls fermentation speed
Hydration Levels
Sourdough Tips
Active starter doubles in 4-8 hours at room temperature
Warmer temperatures speed fermentation
Bulk fermentation: 4-6 hours at 75°F
Cold proof in fridge: 12-48 hours
Add salt after autolyse for better gluten development
Understanding Sourdough Calculations
What is Baker's Percentage?
Baker's percentage (or baker's math) is a system where the flour weight is always 100%, and all other ingredients are expressed as percentages of the flour weight. This makes it easy to scale recipes up or down while maintaining perfect ratios.
Why Use Baker's Percentages?
- •Easily scale recipes to any size
- •Maintain consistent texture and flavor
- •Compare different recipes objectively
- •Professional baking standard
Sourdough Hydration
Hydration refers to the total water-to-flour ratio in your dough, including water from both the main dough and the starter. Higher hydration creates more open crumb structure but requires more advanced handling techniques.
Hydration % = (Total Water ÷ Total Flour) × 100
Includes water and flour from starter
Starter Considerations
The amount of starter needed varies with temperature. In cold environments, use more starter (25-30%) to compensate for slower fermentation. In warm climates, reduce starter (15-20%) to prevent over-fermentation.