Sourdough Starter Calculator
Starter Feeding Calculator
Calculate flour and water for feeding your starter
Levain / Recipe Calculator
Calculate levain and ingredients for sourdough bread
Formula
Feeding: Flour = Starter x Ratio, Water = Flour x (Hydration/100). Levain for bread: Levain = Total Flour x (Starter%/100). Standard sourdough: 20% levain, 75% hydration, 2% salt (all baker's percentages based on total flour).
Frequently Asked Questions
What is the best feeding ratio for sourdough starter?
A 1:1:1 ratio (equal parts starter, flour, water by weight) is standard for daily maintenance. Use 1:2:2 or higher to build a more vigorous starter or in warm climates. Higher ratios slow fermentation and reduce sourness.
How do I know when my levain is ready?
A ripe levain has roughly doubled in size, has a domed top, smells pleasantly sour, and passes the float test (a small piece floats in water). This typically takes 4-12 hours depending on temperature and feeding ratio.
What is sourdough hydration?
Hydration is the ratio of water to flour by weight, expressed as a percentage. A 100% hydration starter has equal parts flour and water. Higher hydration starters are more liquid and ferment faster, while lower hydration starters are stiffer.
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