Sourdough Bread Calculator
Sourdough Recipe Calculator
Scale by Loaf Count
Formula
total_water = total_flour × (hydration% / 100); levain = total_flour × (levain% / 100)
Frequently Asked Questions
What does hydration mean in sourdough baking?
Hydration is the ratio of water to flour expressed as a percentage. A 75% hydration dough means for every 100g of flour, you use 75g of water. Higher hydration results in a more open, airy crumb.
What is baker's percentage?
Baker's percentage expresses each ingredient as a percentage of the total flour weight. Flour is always 100%, and other ingredients are calculated relative to it. For example, 2% salt means 2g of salt per 100g of flour.
How much levain should I use?
A typical sourdough uses 15-25% levain (relative to total flour). More levain leads to faster fermentation and more sour flavor. Less levain produces a milder flavor with a longer fermentation.
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