Sourdough Calculator
Calculate the perfect ingredient ratios for your sourdough bread. Adjust hydration, starter percentage, and dough weight to create your ideal recipe.
Dough Settings
A typical loaf is 800-1000g. Two loaves: 1600-2000g.
Most starters are 100% hydration (equal parts flour and water by weight)
Quick Reference
- 65-70% hydration: Good for beginners, easier to handle
- 72-78% hydration: Classic sourdough, open crumb
- 80%+ hydration: Very wet, requires experience
- Lower starter %: Longer fermentation, more flavor
- Higher starter %: Faster rise, milder flavor
Understanding Sourdough Ratios
Great sourdough bread is all about ratios. This calculator uses baker's percentages to determine the exact amounts of flour, water, starter, and salt you need based on your desired final dough weight.
The Basic Formula
- Flour: 100% (the baseline)
- Water: 65-85% (hydration level)
- Starter: 10-35% (affects rise time and flavor)
- Salt: 1.8-2.2% (typically 2%)
How Hydration Affects Your Bread
Low (65-70%)
Easier to handle, tighter crumb, good for sandwiches and beginners.
Medium (72-78%)
Classic sourdough texture, open crumb, good balance of flavor and workability.
High (80%+)
Very open, irregular crumb. Sticky and difficult to handle. For experienced bakers.
Basic Sourdough Timeline
- Night Before: Feed your starter so it's active and ready
- Morning: Mix dough (autolyse optional), add starter and salt
- Bulk Fermentation: 4-6 hours with stretch and folds every 30-45 min
- Pre-shape & Rest: 20-30 minutes
- Final Shape: Shape and place in banneton
- Cold Proof: 8-12 hours in refrigerator (or 1-2 hours at room temp)
- Bake: 450-500°F (230-260°C), covered for 20 min, then uncovered for 20-25 min
Frequently Asked Questions
For beginners, start with 65-70% hydration for easier handling. Standard sourdough is typically 72-78% hydration for a good open crumb. Experienced bakers can try 80%+ for very open, irregular crumb structure.