Recipe Presets
Start with a preset or customize your own formula below.
Dough Calculator
Ingredient Amounts
| Ingredient | Amount | Baker's % | Notes |
|---|
Starter Feeding Calculator
Prepare enough active starter for your recipe. Feed your starter the night before baking.
Using a 1:1:1 feeding ratio (equal parts starter, flour, water). Feed 8-12 hours before mixing. Your starter should double in volume and pass the float test before use.
Baking Timeline
Plan your baking schedule based on room temperature. Adjust start time to fit your day.
Hydration Level Reference
How hydration affects your sourdough bread.
| Hydration | Level | Dough Feel | Crumb | Best For |
|---|---|---|---|---|
| 60-65% | Low | Stiff, easy to handle | Tight, uniform | Bagels, pretzels, sandwich bread |
| 66-70% | Medium-Low | Firm but pliable | Even with small holes | Beginner sourdough, dinner rolls |
| 71-75% | Medium | Slightly tacky, workable | Open with irregular holes | Classic sourdough boule, batard |
| 76-80% | Medium-High | Sticky, requires technique | Open, airy | Country loaf, artisan bread |
| 81-85% | High | Very sticky, advanced handling | Very open, large holes | Ciabatta, focaccia, pizza |
About Baker's Percentages
Baker's percentages are the standard way professional bakers express bread formulas. Instead of listing fixed ingredient amounts, every ingredient is expressed as a percentage of the total flour weight. Flour is always 100%. This system makes it easy to scale any recipe up or down while maintaining the same ratios.
For example, in a formula with 72% hydration, 20% starter, and 2% salt: for every 1000g of flour, you would use 720g water, 200g starter, and 20g salt. If you only need 500g of flour, simply halve all the amounts -- the percentages stay the same.
Why "true hydration" matters: Sourdough starter is typically maintained at 100% hydration, meaning it's a 1:1 mix of flour and water. When you add 200g of starter to your dough, you're actually adding 100g of flour and 100g of water. The "true hydration" calculation accounts for this, giving you a more accurate picture of your dough's actual water-to-flour ratio. This matters because hydration directly affects crumb structure, crust development, and how the dough handles.
How This Calculator Works
Given a target dough weight, the calculator works backwards from baker's percentages to find the exact amount of each ingredient.
Total Dough = Flour + Water + Starter + Salt
Flour = Total Dough / (1 + hydration% + starter% + salt%)
Water = Flour x hydration%
Starter = Flour x starter%
Salt = Flour x salt%
The true hydration formula accounts for flour and water inside the starter:
Total Flour = Recipe Flour + (Starter / 2)
Total Water = Recipe Water + (Starter / 2)
True Hydration = (Total Water / Total Flour) x 100
Frequently Asked Questions
What are baker's percentages?
Baker's percentages express each ingredient as a percentage of the total flour weight. Flour is always 100%. If a recipe uses 500g flour and 350g water, the hydration is 70% (350/500 x 100). This system makes it easy to scale recipes to any size while keeping the same ratios.
What hydration level should I use for sourdough bread?
Beginners should start at 65% hydration, which produces a manageable dough that's easy to shape. Intermediate bakers can work with 70-75% for a more open crumb. Advanced bakers use 78-85% for very open, airy loaves like ciabatta. Higher hydration requires more skill in handling and shaping.
How much sourdough starter should I use?
Most recipes use 15-25% starter relative to flour weight. A lower percentage (15%) gives a longer, more flavorful fermentation. A higher percentage (25%) speeds up fermentation and produces a more sour flavor. The standard is 20% for a balanced rise and flavor.
Why does sourdough starter affect true hydration?
Sourdough starter is typically a 1:1 mix of flour and water (100% hydration). When you add starter to your dough, you're adding both flour and water. The "true hydration" accounts for this, giving you a more accurate picture of your dough's actual hydration level.
How does temperature affect sourdough fermentation?
Warmer temperatures (78-82F / 26-28C) speed up fermentation significantly, reducing bulk ferment to 3-4 hours. Cooler temperatures (65-70F / 18-21C) slow it down to 6-8 hours or more, developing more complex flavors. Most bakers aim for 75-78F (24-26C) for a balanced timeline.
How do I know when bulk fermentation is done?
Look for a 50-75% increase in volume, a domed top surface, visible air bubbles on the sides, and a jiggly, airy texture when you gently shake the container. Under-fermented dough will be dense and tight; over-fermented dough will be slack and hard to shape.
What is the float test for sourdough starter?
Drop a small spoonful of starter into room temperature water. If it floats, the starter is active and ready to use. If it sinks, it needs more time to ferment. Test your starter at its peak rise, usually 4-8 hours after feeding.
Does this sourdough calculator store my data?
No. All calculations run entirely in your browser using JavaScript. No recipe data is sent to any server, and nothing is stored.
Related Tools
- Recipe Scaler -- scale any recipe up or down for different serving sizes
- Cooking Conversion Calculator -- convert between cups, tablespoons, grams, and more
- Percentage Calculator -- calculate percentages for any baking adjustment
- Ratio Calculator -- find and apply ratios for ingredient proportions
Privacy & Limitations
- All calculations run entirely in your browser -- nothing is sent to any server.
- Results are estimates and may vary based on actual conditions.
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Sourdough Bread Calculator FAQ
What are baker's percentages?
Baker's percentages express each ingredient as a percentage of the total flour weight. Flour is always 100%. If a recipe uses 500g flour and 350g water, the hydration is 70% (350/500 x 100). This system makes it easy to scale recipes to any size while keeping the same ratios.
What hydration level should I use for sourdough bread?
Beginners should start at 65% hydration, which produces a manageable dough that's easy to shape. Intermediate bakers can work with 70-75%, which gives a more open crumb. Advanced bakers use 78-85% for very open, airy loaves like ciabatta. Higher hydration requires more skill in handling and shaping.
How much sourdough starter should I use?
Most recipes use 15-25% starter relative to flour weight. A lower percentage (15%) gives a longer, more flavorful fermentation. A higher percentage (25%) speeds up fermentation and produces a more sour flavor. The standard is 20% for a balanced rise and flavor.
Why does sourdough starter affect true hydration?
Sourdough starter is typically a 1:1 mix of flour and water (100% hydration). When you add starter to your dough, you're adding both flour and water. The 'true hydration' accounts for the flour and water contributed by the starter, giving you a more accurate picture of your dough's actual hydration level.
How does temperature affect sourdough fermentation?
Warmer temperatures (78-82F / 26-28C) speed up fermentation significantly, reducing bulk ferment to 3-4 hours. Cooler temperatures (65-70F / 18-21C) slow it down to 6-8 hours or more, which develops more complex flavors. Most bakers aim for 75-78F (24-26C) for a balanced timeline.
How do I know when bulk fermentation is done?
Look for a 50-75% increase in volume, a domed top surface, visible air bubbles on the sides, and a jiggly, airy texture when you gently shake the container. The dough should feel airy and slightly billowy, not dense. Under-fermented dough will be dense and tight; over-fermented dough will be slack and hard to shape.
What is the float test for sourdough starter?
Drop a small spoonful of starter into room temperature water. If it floats, the starter is active and ready to use. If it sinks, it needs more time to ferment. The float test works because active starter is full of gas bubbles that make it buoyant. Test your starter at its peak rise, usually 4-8 hours after feeding.
Does this sourdough calculator store my data?
No. All calculations run entirely in your browser using JavaScript. No recipe data is sent to any server, and nothing is stored.