Sourdough Calculator

Professional baker's percentage calculator for perfect sourdough every time

Basic Recipe

Total Flour Weight (g)

Hydration (%)

Typical: 65-80% for bread flour

Starter (%)

Typical: 15-30% of flour weight

Salt (%)

Typical: 1.8-2.2%

Number of Loaves

Starter Details

Starter Hydration (%)

Common: 100% (1:1 ratio)

Flour Composition

Include Whole Wheat

Include Rye

Fermentation

Bulk Rise Target (%)

Typical: 30-70% increase

Room Temperature (°F)

Your Recipe

Bread Flour

Water

Starter

Salt

Total Dough Weight

Actual Hydration

Starter Breakdown

Flour in starter0g

Water in starter0g

Timing Estimates

Bulk Fermentation

~0h 0m

Final Proof

~0h 0m

* Times are estimates based on temperature and starter activity

Baker's Percentages

Flour100%

Water75%

Starter20%

Salt2%

Navigation