Sourdough Bread Calculator

Sourdough Baking

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.