🍞Sourdough Recipe Calculator
e.g. 75 for 75%
e.g. 20
e.g. 2
Sourdough baking uses baker's percentages where all ingredient quantities are expressed as a percentage of total flour weight. This allows recipes to scale easily to any batch size. The starter (levain) contributes its own flour and water to the dough.
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Tip: Warmer ambient temperatures (24–28°C) ferment faster. Cool your dough in the fridge overnight for better flavour development — this is cold retarding.
- 1Set total flour as 100% — all other ingredients are percentages of this
- 2Hydration % = Water weight ÷ Flour weight × 100
- 3Starter % = Starter weight ÷ Flour weight × 100
- 4A 100% hydration starter contains equal weights of flour and water
- 5Adjust the main water to account for water already in the starter
500g flour, 75% hydration, 20% starter=375g water total, 100g starterMain water = 375 − 50 = 325g (50g from starter)
1000g flour, 80% hydration, 15% starter=800g water, 150g starterStarter provides 75g flour + 75g water
| Style | Hydration | Starter % | Salt % |
|---|---|---|---|
| Country loaf | 72–75% | 15–20% | 2% |
| High hydration | 80–85% | 20% | 2% |
| Sandwich loaf | 65–70% | 20% | 2% |
| Baguette | 70–75% | 25% | 2% |
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