Sourdough Recipe Calculator

Food

Calculate sourdough ingredient amounts using baker's percentages and hydration.

Formula

Water = Flour × (Hydration%); Starter = Flour × (Starter%); Salt = Flour × 0.02
  • Baker's percentages: all calculated as % of flour weight
  • Hydration: 75-85% typical for sourdough
  • Starter: 15-25% creates 24hr ferment
  • Salt: 2% by weight standard

Example

Inputs
  • Flour (grams): 500
  • Hydration (%): 80
  • Starter (%): 20

500g flour + 400g water + 100g starter (1:1 f:w ratio) + 10g salt = 1010g dough

Frequently asked questions

What's hydration?
Water weight as % of flour. Higher = wetter, softer dough. 80% is typical.
Why use percentages?
Scales any recipe. Baker's math makes it easy to adjust batch sizes.