Sourdough Bread Calculator
Calculate precise quantities for any sourdough loaf using baker's percentages. Adjust hydration, starter percentage, and salt to match your recipe.
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What do I need to know about 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.
What's the key thing to understand about 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.
What's the key thing to understand about 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.
What's the key thing to understand about 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), refrigerated promptly, and used within 3-4 days, or frozen for longer storage. When reheating, food should reach 75 degrees C throughout, and should only be reheated once.