Sourdough Calculator

- May 12, 2025
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Calculate ingredient amounts for your perfect sourdough loaf based on hydration level, starter percentage, and total dough weight.

Recipe Parameters

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Advanced Options

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About Sourdough Baking

Sourdough bread is made through a natural fermentation process using wild yeast and beneficial bacteria. The key to great sourdough lies in understanding hydration, fermentation, and proper technique.

Understanding Key Terms
  • Hydration: The ratio of water to flour by weight, expressed as a percentage.
  • Starter Percentage: The amount of sourdough starter relative to the total flour weight.
  • Starter Hydration: The ratio of water to flour in your sourdough starter (typically 100%).
  • Autolyse: Resting period after mixing flour and water, before adding starter and salt.
  • Bulk Fermentation: The first fermentation period after mixing all ingredients.
Tips for Sourdough Success
  • Use a scale for accurate measurements - baking is chemistry!
  • Higher hydration (75%+) creates a more open crumb but is harder to handle.
  • Starter should be active and at peak when added to the dough.
  • Temperature greatly affects fermentation time - warmer = faster.
  • Proper shaping and tension is key to good oven spring.
  • For best results, bake in a Dutch oven or with steam.

Understanding the Sourdough Calculator

The Sourdough Calculator is a handy tool for anyone interested in baking sourdough bread. It helps you determine the right amounts of ingredients needed based on your preferences. Whether you prefer a specific hydration level or a certain starter percentage, this calculator has you covered. It’s simple to use and great for bakers of all skill levels.

Setting Your Recipe Parameters

When using the Sourdough Calculator, you’ll start by setting your recipe parameters. You'll need to enter details like the total dough weight, hydration level, starter percentage, and more. These inputs allow the calculator to tailor the ingredient amounts to your specific needs. Understanding these parameters is key to getting the best results from your baking.

The Importance of Hydration Levels

Hydration plays a vital role in sourdough bread. It affects the bread's texture and crumb. Here's why it matters:

  • Higher hydration (75% or more) results in a more open and airy crumb.
  • Lower hydration offers a denser texture and easier handling.
  • Adjusting hydration can change the flavour and crust of the bread.

Customising Your Ingredients

The calculator allows you to customise your ingredients easily. You can specify the type of flour, including bread flour or whole wheat. You can also add a second flour type if you desire. This flexibility lets you experiment with different flavours and textures, making your sourdough unique.

Advanced Options for Experienced Bakers

For those who like to dive deeper into their sourdough baking, the calculator offers advanced options. You can adjust salt percentages and even choose how many decimal places to display for your results. These features give more control over the final outcome, allowing you to perfect your recipe.

Getting Your Results

Once you've entered all your parameters, the Sourdough Calculator works its magic to provide you with accurate ingredient amounts. You’ll see totals for flour, water, starter, and salt instantly. This quick feedback helps you plan your baking session without any guesswork.

Key Terms Every Baker Should Know

Understanding some baking terms can make your experience smoother. Here are a few key terms related to sourdough:

  • Starter: A mixture of flour and water that captures wild yeast and bacteria.
  • Autolyse: A resting period where flour and water sit before adding Other ingredients.
  • Bulk Fermentation: The first rise after mixing all ingredients, essential for flavour development.

Tips for Perfecting Your Sourdough

Here are some tips to help you make the best sourdough possible:

  • Always use a scale for precise measurements.
  • Make sure your starter is active before using it.
  • Temperature can speed up or slow down fermentation, so keep it in mind!