Sourdough Calculator
Calculate ingredient ratios for sourdough bread based on desired flour weight and hydration percentage.
Published by:
isCalculator Editorial Team
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How to use this tool?
How to Use the Sourdough Calculator
- Enter Total Flour Weight (g): Input the desired amount of flour (e.g., 500g). This is the base flour, not including starter.
- Set Hydration (%): Enter the hydration percentage (e.g., 75% for a wet dough). Values between 1 and 200 are accepted.
- Set Starter (% of flour): Enter the starter amount as a percentage of the base flour (e.g., 20%). The calculator assumes a 100% hydration starter (equal flour and water).
- Set Salt (% of flour): Enter the salt percentage (e.g., 2%). Allowed range is 0.1% to 5%.
- Click "Calculate": The recipe will display below, showing:
- Flour: Total flour (base + starter flour).
- Water: Total water (from hydration + starter water).
- Starter: Total starter weight (flour + water).
- Salt: Salt weight.
- Total Dough Weight: Sum of all ingredients.
- Auto-recalculate: Changes to any input will automatically update the results.
Note: All inputs are in metric grams. The calculator accounts for the flour and water already present in the starter.
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Frequently Asked Questions
Hydration is the percentage of water relative to the total flour weight. For example, 75% hydration means 750g water per 1000g flour. Higher hydration yields a more open crumb.
The starter percentage (e.g., 20%) determines how much starter to use based on the total flour weight. The starter itself contains equal parts flour and water (100% hydration). The calculator accounts for the flour and water contributed by the starter.
Yes, you can. Simply enter the total flour weight as the amount of whole wheat flour (or a blend). The hydration may need adjustment as whole wheat absorbs more water.