Baking · sourdough bread

Sourdough calculator

Start from your loaf size — or the flour or starter you have — and get exact grams, true hydration that counts the starter, and a feed-to-bake plan for your kitchen.

Updated · How we source our numbers

In short

Many sourdough recipes use 15–25% starter by flour weight. Count the starter’s own flour and water: a recipe printed at 72.5% hydration with 20% of a 100%-hydration starter is really 75%.

Your loaf

All water ÷ all flour, starter included
Of total flour
Of the flour you add
100% = equal flour and water

Plan your bake — optional

From your recipe
From your recipe; cold proof counts
Recipe
Flour462g
Water335g
Starter92.5g
Salt10.2g
Dough900 g
True75% (381 g water ÷ 508 g flour)
As printed72.5%
“As printed” is added water ÷ added flour — the number most recipes show. It ignores the starter, which is why many sourdough recipes are wetter than they look.

How the sourdough calculator works

Sourdough recipes are written in baker’s percentages, but your starter complicates them: it is itself flour and water. This calculator treats the starter properly. You set the true hydration you want — all the water divided by all the flour, starter included — and it works backwards to the flour and water you actually add.

total flour = added flour + starter flour  ·  added water = hydration × total flour − starter water

Salt is a percentage of the total flour, and the four weights always add up exactly to your dough weight. Set the starter to 0% and it works as an ordinary bread dough calculator.

Why your recipe’s hydration and the real one differ

Most recipes print hydration as added water over added flour. With 20% of a 100%-hydration starter, a recipe printed at 72.5% is really 75% — enough to change how the dough handles. The calculator shows both numbers so you can compare it with any recipe. See the sourdough hydration chart for the conversion at common starter amounts.

Start from what you have, and plan the day

Switch Start from to the flour or starter in your kitchen and the recipe is built around it. Fill in Plan your bake and you get a timetable worked backwards from bake time: feed the starter, mix when it peaks, bulk, shape and proof. The starter’s peak window comes from the feeding ratio chart; your kitchen temperature decides whether to plan on its fast or slow end. Bulk and proof times are yours to enter, because they depend on your recipe and dough temperature.

Planning a whole weekend bake with a cold proof and a preheat? The bake planner builds the full dated timeline and adds every step to your calendar.

Getting the starter ready

The result tells you how much starter the dough needs. Use the link under the recipe to open the sourdough starter calculator already set to that amount; it works out the feed and discard.

How much starter should I use in sourdough?
It's a choice that sets how fast the dough ferments; many recipes sit around 15–25% of the flour. More starter ferments faster, less gives you more time. Set the % in the calculator and it adjusts the flour and water to keep your hydration.
What is true hydration in sourdough?
All the water in the dough divided by all the flour, including the flour and water inside your starter. A recipe printed as 72.5% with 20% of a 100%-hydration starter is really 75%.
Can I start from the flour or starter I already have?
Yes. Choose ‘The flour I have’ or ‘The starter I have’ and enter the grams. The calculator builds the recipe around it at your hydration, starter and salt, and gives the dough weight per loaf.
Can it plan my bake times?
Yes. Enter when you want to bake, your kitchen temperature, your starter feed ratio and your recipe’s bulk and proof times. It works backwards to when to feed and when to mix. It uses the fast end of the peak window for a warm kitchen and the slow end for a cool one.
Can I use this as a bread calculator for yeasted bread?
Yes. Set the starter to 0% and it works as a plain bread dough calculator: flour, water and salt for any loaf weight and hydration.

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