🍞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.
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