Sourdough Calculator - Baker's Percentage Recipe Calculator

Total Dough

750g

Flour

392g

Water

262g

Starter

87g

Starter Percentage

Salt Percentage

Recipe

Main Dough

Bread Flour:392g

Water:262g

Salt:9g

Starter

Active Starter:87g

(Contains 44g flour + 44g water)

Total Flour

436g

Total Dough

750g

Ingredient Breakdown

Bread Flour392g

Water262g

Starter87g

Salt9g

Hydration Level

70% hydration70%

Stiff (60%)Standard (70%)Wet (80%+)

Baker’s Percentage Reference

Ingredient	Percentage
Flour	100%
Water	70%
Starter	20%
Salt	2%

Sourdough Tips

Autolyse

Mix flour and water first, let rest 30-60 minutes before adding starter and salt.

Bulk Fermentation

First rise takes 4-6 hours at room temperature. Look for 30-50% volume increase.

Stretch & Fold

Perform 3-4 sets during the first 2 hours, spaced 30 minutes apart.

Shaping

Pre-shape gently, rest 20-30 minutes, then final shape with tension.

Cold Retard

Refrigerate shaped dough 8-48 hours for flavor development.

Starter Feeding

Feed your starter 4-12 hours before baking. Use when doubled in size.

Example Calculations

1Basic Sourdough Loaf (70% Hydration)

Inputs

Number of loaves1

Loaf size750g

Hydration70%

Starter percentage20%

Salt percentage2%

Result

Total Dough750g (436g flour, 305g water, 87g starter, 9g salt)

436g bread flour, 305g water, 87g active starter, 9g salt. Total dough weight: 750g. Produces a classic sourdough with balanced crumb structure and excellent oven spring. The 70% hydration is manageable and forgiving, while the 20% starter provides reliable fermentation in 4-6 hours at room temperature.

2High Hydration Artisan Loaf (80% Hydration)

Inputs

Number of loaves1

Loaf size1000g

Hydration80%

Starter percentage25%

Salt percentage2%

Result

Total Dough1000g (549g flour, 440g water, 137g starter, 11g salt)

549g bread flour, 440g water, 137g active starter, 11g salt. Total dough weight: 1000g. Creates an open, airy crumb with large irregular holes. High hydration dough requires more experience to handle but rewards you with spectacular open crumb structure.

3Multi-Loaf Batch (2 loaves, 75% Hydration)

Inputs

Number of loaves2

Loaf size750g

Hydration75%

Starter percentage20%

Salt percentage2%

Result

Total Dough1500g (847g flour, 636g water, 169g starter, 17g salt)

847g bread flour, 636g water, 169g active starter, 17g salt. Total dough weight: 1500g. Perfect for baking multiple loaves in one session. This 75% hydration strikes a balance between open crumb and workability.

Show all examples

Frequently Asked Questions

What is baker's percentage in sourdough baking?

Baker's percentage is a method where all ingredients are expressed as a percentage of the total flour weight. Flour is always 100%, and other ingredients are calculated relative to it. For example, 70% hydration means 70g water per 100g flour. This system makes it easy to scale recipes up or down while maintaining the same ratios.

Flour is always 100% – the reference point for all other ingredients
Water at 70% = 700g water per 1,000g flour
Starter at 20% = 200g starter per 1,000g flour
Salt at 2% = 20g salt per 1,000g flour
Total percentages can exceed 100% (e.g., 100% + 70% + 20% + 2% = 192%)

What hydration percentage should I use for sourdough?

Most sourdough recipes use 65-75% hydration for beginners. 70% is a great starting point that's easy to handle and produces excellent bread. Higher hydration (75-85%) creates more open crumb structure but requires more experience to handle. Lower hydration (65-68%) is easier to shape and great for sandwich loaves.

60–65%: Stiff dough, tight crumb – bagels, pretzels
65–70%: Easy to handle, moderate crumb – beginners start here
70–75%: Classic artisan crumb, balanced workability
75–80%: Open crumb, requires stretch-and-fold technique
80–85%: Very open crumb (ciabatta-style), advanced skill needed

Hydration %	Crumb Structure	Difficulty	Best For
60–65%	Tight, uniform	Easy	Sandwich loaves, bagels
65–70%	Moderate, even	Easy	Everyday sourdough
70–75%	Open, irregular	Medium	Artisan boules
75–80%	Very open	Hard	Rustic loaves
80–85%	Large holes	Expert	Ciabatta, focaccia

How much starter should I use in my sourdough?

Typical sourdough recipes use 15-30% starter relative to flour weight. 20% is the most common amount, providing good fermentation in 4-6 hours at room temperature. More starter (25-30%) speeds fermentation, while less starter (15%) slows it down and can develop more complex flavors over a longer bulk fermentation.

10–15% starter: 8–12h bulk fermentation, complex tangy flavor
20% starter: 4–6h bulk fermentation (standard, most reliable)
25–30% starter: 3–4h bulk, milder flavor, faster bake day
At 75°F (24°C), each 5% more starter cuts ≈1 hour off bulk time
Cold retard (38–40°F) extends fermentation 8–48 hours regardless of starter %

Why is salt percentage important in sourdough?

Salt typically ranges from 1.8-2.2% of flour weight. It strengthens gluten, controls fermentation speed, and enhances flavor. 2% is the standard amount that balances all these functions. Less salt makes dough slack and fermentation faster; more salt can inhibit yeast activity and make bread taste too salty.

1.8%: Lower sodium, slightly faster fermentation, milder taste
2.0%: Industry standard – balanced flavor, gluten, and fermentation
2.2%: Stronger flavor, slower fermentation, better for hot kitchens
Salt slows fermentation by ≈20–30% compared to unsalted dough
Use fine sea salt or kosher salt – iodized salt can inhibit starter activity

How do I prepare my starter for baking?

Feed your starter 4-12 hours before mixing your dough. Use a 1:1:1 ratio (starter:flour:water) for a 100% hydration starter. The starter is ready when it has doubled in size, is bubbly throughout, and passes the float test (a small amount floats in water). Peak activity occurs when the starter just begins to recede from its highest point.

Feed 1:1:1 (e.g., 50g starter + 50g flour + 50g water) 4–12h before baking
Peak readiness: Doubled in size, domed top, bubbly throughout
Float test: Drop a spoonful in water – it should float
At 75°F (24°C): Peak in 4–6 hours after feeding
At 65°F (18°C): Peak in 8–12 hours after feeding

Starter Feed Ratio	Time to Peak (75°F)	Best Use
1:1:1	4–6 hours	Same-day baking
1:2:2	6–8 hours	Morning feed, evening mix
1:5:5	8–12 hours	Overnight levain
1:10:10	12–16 hours	Long overnight, cool kitchen

Can I adjust this recipe for different flour types?

Yes, but different flours absorb water differently. Whole wheat and rye flours absorb more water than white bread flour, so you may need to increase hydration by 5-10% when substituting. Start with the recommended percentages and adjust based on dough feel. The dough should be tacky but not sticky when properly hydrated.

Bread flour (12–14% protein): Standard – use recipe hydration as-is
Whole wheat flour: Add 5–10% more water (higher bran absorption)
Rye flour: Add 5–15% more water, expect stickier dough (less gluten)
All-purpose flour (10–12% protein): Reduce hydration by 3–5%
Spelt flour: Reduce hydration by 5–10% (fragile gluten, over-hydrates easily)

Ingredient

Percentage

Flour

100%

Water

70%

Starter

20%

Salt

Sourdough Tips

Autolyse

Mix flour and water first, let rest 30-60 minutes before adding starter and salt.

Bulk Fermentation

First rise takes 4-6 hours at room temperature. Look for 30-50% volume increase.

Stretch & Fold

Perform 3-4 sets during the first 2 hours, spaced 30 minutes apart.

Shaping

Pre-shape gently, rest 20-30 minutes, then final shape with tension.

Cold Retard

Refrigerate shaped dough 8-48 hours for flavor development.

Starter Feeding

Feed your starter 4-12 hours before baking. Use when doubled in size.

Example Calculations

1Basic Sourdough Loaf (70% Hydration)

Inputs

Number of loaves1

Loaf size750g

Hydration70%

Starter percentage20%

Salt percentage2%

Result

Total Dough750g (436g flour, 305g water, 87g starter, 9g salt)

2High Hydration Artisan Loaf (80% Hydration)

Inputs

Number of loaves1

Loaf size1000g

Hydration80%

Starter percentage25%

Salt percentage2%

Result

Total Dough1000g (549g flour, 440g water, 137g starter, 11g salt)

3Multi-Loaf Batch (2 loaves, 75% Hydration)

Inputs

Number of loaves2

Loaf size750g

Hydration75%

Starter percentage20%

Salt percentage2%

Result

Total Dough1500g (847g flour, 636g water, 169g starter, 17g salt)

Show all examples

Frequently Asked Questions

What is baker's percentage in sourdough baking?

Flour is always 100% – the reference point for all other ingredients
Water at 70% = 700g water per 1,000g flour
Starter at 20% = 200g starter per 1,000g flour
Salt at 2% = 20g salt per 1,000g flour
Total percentages can exceed 100% (e.g., 100% + 70% + 20% + 2% = 192%)

What hydration percentage should I use for sourdough?

60–65%: Stiff dough, tight crumb – bagels, pretzels
65–70%: Easy to handle, moderate crumb – beginners start here
70–75%: Classic artisan crumb, balanced workability
75–80%: Open crumb, requires stretch-and-fold technique
80–85%: Very open crumb (ciabatta-style), advanced skill needed

Hydration %	Crumb Structure	Difficulty	Best For
60–65%	Tight, uniform	Easy	Sandwich loaves, bagels
65–70%	Moderate, even	Easy	Everyday sourdough
70–75%	Open, irregular	Medium	Artisan boules
75–80%	Very open	Hard	Rustic loaves
80–85%	Large holes	Expert	Ciabatta, focaccia

How much starter should I use in my sourdough?

10–15% starter: 8–12h bulk fermentation, complex tangy flavor
20% starter: 4–6h bulk fermentation (standard, most reliable)
25–30% starter: 3–4h bulk, milder flavor, faster bake day
At 75°F (24°C), each 5% more starter cuts ≈1 hour off bulk time
Cold retard (38–40°F) extends fermentation 8–48 hours regardless of starter %

Why is salt percentage important in sourdough?

1.8%: Lower sodium, slightly faster fermentation, milder taste
2.0%: Industry standard – balanced flavor, gluten, and fermentation
2.2%: Stronger flavor, slower fermentation, better for hot kitchens
Salt slows fermentation by ≈20–30% compared to unsalted dough
Use fine sea salt or kosher salt – iodized salt can inhibit starter activity

How do I prepare my starter for baking?

Feed 1:1:1 (e.g., 50g starter + 50g flour + 50g water) 4–12h before baking
Peak readiness: Doubled in size, domed top, bubbly throughout
Float test: Drop a spoonful in water – it should float
At 75°F (24°C): Peak in 4–6 hours after feeding
At 65°F (18°C): Peak in 8–12 hours after feeding

Starter Feed Ratio	Time to Peak (75°F)	Best Use
1:1:1	4–6 hours	Same-day baking
1:2:2	6–8 hours	Morning feed, evening mix
1:5:5	8–12 hours	Overnight levain
1:10:10	12–16 hours	Long overnight, cool kitchen

Can I adjust this recipe for different flour types?

Bread flour (12–14% protein): Standard – use recipe hydration as-is
Whole wheat flour: Add 5–10% more water (higher bran absorption)
Rye flour: Add 5–15% more water, expect stickier dough (less gluten)
All-purpose flour (10–12% protein): Reduce hydration by 3–5%
Spelt flour: Reduce hydration by 5–10% (fragile gluten, over-hydrates easily)

Sourdough Calculator - Baker's Percentage Recipe Calculator

Number of Loaves

Loaf Size

Hydration

Starter & Salt

Recipe

Main Dough

Starter

Ingredient Breakdown

Hydration Level

Baker’s Percentage Reference

Sourdough Tips

Autolyse

Bulk Fermentation

Stretch & Fold

Shaping

Cold Retard

Starter Feeding

What You'll Need

Unicook 15" Round Pizza Stone with Scraper

Spring Chef Stainless Steel Bench Scraper

Kook Banneton Bread Proofing Basket 9 inch Rattan

Easy Fermenter Fermentation Lids Kit 4-Pack Wide Mouth

Premium Glass Fermentation Weights 8-Pack

Etekcity Digital Kitchen Scale Stainless Steel

Unicook 15" Round Pizza Stone with Scraper

Spring Chef Stainless Steel Bench Scraper

Kook Banneton Bread Proofing Basket 9 inch Rattan

Easy Fermenter Fermentation Lids Kit 4-Pack Wide Mouth

Premium Glass Fermentation Weights 8-Pack

Etekcity Digital Kitchen Scale Stainless Steel

Example Calculations

1Basic Sourdough Loaf (70% Hydration)

2High Hydration Artisan Loaf (80% Hydration)

3Multi-Loaf Batch (2 loaves, 75% Hydration)

Frequently Asked Questions

What is baker's percentage in sourdough baking?

What hydration percentage should I use for sourdough?

How much starter should I use in my sourdough?

Why is salt percentage important in sourdough?

How do I prepare my starter for baking?

Can I adjust this recipe for different flour types?

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Sourdough Calculator - Baker's Percentage Recipe Calculator

Number of Loaves

Loaf Size

Hydration

Starter & Salt

Recipe

Main Dough

Starter

Ingredient Breakdown

Hydration Level

Baker’s Percentage Reference

Sourdough Tips

Autolyse

Bulk Fermentation

Stretch & Fold

Shaping

Cold Retard

Starter Feeding

What You'll Need

Unicook 15" Round Pizza Stone with Scraper

Spring Chef Stainless Steel Bench Scraper

Kook Banneton Bread Proofing Basket 9 inch Rattan

Easy Fermenter Fermentation Lids Kit 4-Pack Wide Mouth

Premium Glass Fermentation Weights 8-Pack