Craft & baking
Sourdough calculator
Scale your loaf and get a clear ingredient weigh-out.
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- Calculated on your device
02 / Your results
| Add to your bowl | Weight |
|---|---|
| Flour to add | 523.26 g |
| Water to add | 348.84 g |
| Ripe starter | 116.28 g |
| Salt | 11.63 g |
Your starter already supplies 58.14 g flour and 58.14 g water. These are accounted for in the amounts above.
Ingredient weights are rounded for display. This recipe covers flour, water, starter and salt; add-ins are not included.
How the calculation works
Baker's percentages use total flour, including the flour inside your starter. The calculator subtracts starter flour and water to show exactly what to add.
Try an example
Set a 1,000 g dough at 70% hydration, 20% starter and 2% salt to produce a practical ingredient weigh-out.
How to use this calculator
- Enter the combined dough weight you want, including flour, water, ripe starter and salt.
- Set dough hydration, starter percentage, starter hydration and salt percentage. A starter made with equal flour and water weights has 100% hydration.
- Select Calculate ingredients and weigh the Flour to add, Water to add, Ripe starter and Salt amounts shown. Starter flour and water are already accounted for.
Common questions
Does hydration include the water and flour in my starter?
Yes. Dough hydration is total water divided by total flour, including both inside the starter. The calculator subtracts the starter's contribution to show what you still need to add.
What does 20% starter mean in this calculator?
It means ripe starter weight equals 20% of total flour weight, including starter flour. It is not prefermented-flour percentage. For 1,000 g total flour, 20% means 200 g starter; at 100% starter hydration, that starter contains 100 g flour and 100 g water.
Does this tell me how long to ferment or bake?
No. It provides an ingredient weigh-out. Fermentation time, shaping and baking follow your recipe and conditions. If the starter supplies more water or flour than the target allows, the calculator asks you to adjust the percentages.
Further reading: King Arthur Baking: bread dough hydration