🍞 Sourdough Calculator
Enter your target dough weight and hydration to get exact flour, water, starter, and salt amounts using baker’s percentages.
Baker’s percentage, explained
Sourdough recipes are usually built with baker’s percentages, where every ingredient is expressed as a percentage of the total flour weight. This calculator works backward from your desired total dough weight: it treats your active starter and salt as adding to the flour’s own weight (since starter is itself flour and water), then solves for the flour amount that produces your target total, and derives water, starter, and salt from that.
Typical hydration for a sourdough loaf runs 65-80%, with starter usually 15-25% of the flour weight and salt around 2%. Adjust these to match your own recipe or flour’s absorption.
Note: This is a simplified planning tool for home bakers; very high hydration doughs or unusual flour blends may need hands-on adjustment.