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Sourdough Calculator - Baker's Percentage Recipe Calculator

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

IngredientPercentage
Flour100%
Water70%
Starter20%
Salt2%

Sourdough Tips

Autolyse

Mix flour and water first, let rest 30-60 minutes before adding starter and salt. This improves gluten development and dough extensibility.

Bulk Fermentation

First rise takes 4-6 hours at room temperature. Look for 30-50% volume increase and dough that's puffy with visible bubbles.

Stretch & Fold

Perform 3-4 sets of stretches during the first 2 hours of bulk fermentation, spaced 30 minutes apart. Builds dough strength.

Shaping

Pre-shape gently, rest 20-30 minutes, then final shape with tension. Proper shaping creates structure for a good rise.

Cold Retard

Refrigerate shaped dough 8-48 hours for flavor development. Longer fermentation = more complex, tangy flavor.

Starter Feeding

Feed your starter 4-12 hours before baking. Use when doubled in size and passes the float test in water.

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.

Frequently Asked Questions

Q

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.

Q

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.

Q

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.

Q

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.

Q

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.

Q

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.

See Also

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  • Bread Dough Calculator

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Last Updated: Feb 12, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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