Sourdough Calculator
Calculate exact ingredient quantities using Baker's Percentages. Perfect for sourdough bread, pizza dough, and artisan baking.
Your Recipe
508g
Flour
100%
381g
Water
75%
102g
Starter
20%
10g
Salt
2%
Free Sourdough Calculator — Baker's Percentage Made Easy
Our Sourdough Calculator is an essential tool for anyone passionate about artisan baking, whether you are a beginner just starting your sourdough journey or a seasoned baker looking for precision. This calculator uses the universally recognized Baker's Percentage system to compute the exact weight of each ingredient you need, eliminating guesswork and ensuring consistent, delicious results every time you bake.
What is Baker's Percentage (Baker's Math)?
Baker's Percentage is a professional notation system used in bakeries worldwide. Unlike regular percentages that add up to 100%, in Baker's Math the flour is always defined as 100%, and every other ingredient is expressed as a percentage relative to the flour's weight. For example, if you use 500g of flour and your hydration is 75%, you need 375g of water (500 × 0.75). This system allows bakers to effortlessly scale recipes up or down while maintaining the exact same ratios and flavor profile.
How Does Hydration Affect Your Bread?
Hydration is arguably the single most important variable in bread baking. It determines the texture, crumb structure, and crust of your final loaf:
- Low Hydration (50-65%): Produces a tight, dense crumb similar to bagels or pretzels. The dough is stiff and easy to shape, making it ideal for beginners.
- Medium Hydration (65-75%): The classic range for sandwich bread and country loaves. A good balance between open crumb and manageability.
- High Hydration (75-90%+): Creates those beautiful, Instagram-worthy open crumbs with large irregular holes, characteristic of ciabatta and high-hydration sourdough. However, the dough is very sticky and requires advanced handling techniques like stretch-and-folds and coil folds.
Frequently Asked Questions (FAQ)
We recommend starting with 65-70% hydration. This produces an easy-to-handle dough that still yields a beautiful loaf with a moderately open crumb. As you gain confidence with shaping and fermentation timing, gradually increase the hydration by 5% increments.
A standard inoculation rate is between 15-25%. Lower percentages (5-10%) result in a very long, slow fermentation that develops more complex flavors and sourness. Higher percentages (30-50%) speed up fermentation, which is useful in warm climates or when you are short on time. Our calculator lets you experiment with any ratio.
Absolutely! While designed with sourdough in mind, Baker's Percentages apply universally to all baked goods: pizza dough, focaccia, brioche, bagels, baguettes, and more. Simply adjust the hydration, enrichment (butter, eggs), and leavening percentage to match your recipe. The math remains the same.