Sourdough Bread Calculator
Calculate precise quantities for any sourdough loaf using baker's percentages. Adjust hydration, starter percentage, and salt to match your recipe.
Baker's Percentages
All ingredients are expressed as a percentage of total flour weight. Water at 75% = 75g per 100g flour. Starter at 20% = 20g per 100g flour. This makes scaling any recipe straightforward while keeping relationships between ingredients constant.
Starter Hydration Adjustment
Your starter contributes both flour and water to the dough. A 100% hydration starter (equal flour and water by weight) means the starter is 50% flour, 50% water. This calculator adjusts for starter hydration, so the final dough hits your target hydration precisely.
Hydration Guide
65–70%: easier to handle, tighter crumb — good for beginners. 75–80%: open crumb, slightly sticky. 80–85%: very open crumb, requires good technique (bench scraping, stretch and fold). Above 85%: extremely challenging, for experienced bakers only.
Food Safety Fundamentals
Food safety rules apply regardless of cooking method or time. The danger zone for bacterial growth is 4-60 degrees C — food should not remain in this range for more than 2 hours. Core temperature targets: poultry 74 degrees C throughout (no pink allowed), pork 71 degrees C, beef/lamb can be pink when above 63 degrees C (due to surface-only bacteria on whole cuts). Never use the same equipment for raw and cooked food without washing. Leftovers should be cooled rapidly (within 2 hours), refrigerat
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