Sourdough Calculator

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Sourdough

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What is Sourdough?

The Sourdough Calculator helps you estimate sourdough starter quantity, starter flour, starter water, total flour, total water, final dough hydration, and total dough weight. It is useful for home bakers who want to plan sourdough recipes and understand how starter affects the overall dough formula.

Enter the starter percentage, flour amount and unit, water amount and unit, and the hydration percentage of your starter. The calculator estimates the ingredient quantities and final hydration based on these inputs.

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How to Use This Calculator

The calculator first converts the flour and water measurements into grams. It then calculates the starter weight as a percentage of the main flour weight.

Next, it divides the starter into its flour and water components using the starter hydration percentage. These amounts are added to the main flour and water to estimate the total flour, total water, final hydration, and total dough weight.

The calculation assumes that the starter percentage is based on the weight of the main flour and that the starter hydration is expressed as a percentage of the starter flour weight.

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Formula Used

Starter Weight = Main Flour Weight × (Starter Percentage ÷ 100)

Starter Flour = Starter Weight ÷ (1 + Starter Hydration ÷ 100)

Starter Water = Starter Weight − Starter Flour

Total Flour = Main Flour Weight + Starter Flour

Total Water = Added Water Weight + Starter Water

Final Hydration (%) = (Total Water ÷ Total Flour) × 100

Total Dough Weight = Total Flour + Total Water

Where:

  • Main Flour Weight: The flour added separately to the recipe, converted to grams.
  • Starter Percentage: The starter weight expressed as a percentage of the main flour weight.
  • Starter Hydration: The percentage of water relative to the flour in the starter.
  • Added Water Weight: The water added separately to the dough, converted to grams.
  • Total Flour: The main flour plus the flour contained in the starter.
  • Total Water: The added water plus the water contained in the starter.
  • Final Hydration: The total water-to-flour ratio, expressed as a percentage.
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Variables Explained

Starter Percentage: The amount of sourdough starter relative to the main flour weight. For example, a 20% starter percentage means the starter weighs 20% of the main flour amount.

Flour: The main flour quantity used in the recipe. The calculator converts kilograms, milligrams, and ounces into grams; other units are treated as grams by the current controller.

Water: The water added separately to the dough. The controller converts liters into grams and otherwise treats the entered value as grams.

Starter Hydration: The ratio of water to flour in the starter. A 100% hydration starter contains equal weights of flour and water.

Starter Weight: The estimated total weight of starter required for the recipe.

Starter Flour and Starter Water: The estimated flour and water portions contained in the starter.

Final Hydration: The percentage calculated from all flour and water in the recipe, including the starter's contributions.

Total Dough Weight: The combined weight of the flour and water included in the calculation. Salt and other ingredients are not included unless separately accounted for.

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Worked Example

Suppose your recipe uses:

  • Main flour: 500 g
  • Added water: 350 g
  • Starter percentage: 20%
  • Starter hydration: 100%

Step 1: Calculate the starter weight.

Starter Weight = 500 × (20 ÷ 100) = 100 g

Step 2: Calculate the starter flour and water.

At 100% hydration, the starter contains equal weights of flour and water.

Starter Flour = 100 ÷ (1 + 1) = 50 g

Starter Water = 100 − 50 = 50 g

Step 3: Calculate total flour and water.

Total Flour = 500 + 50 = 550 g

Total Water = 350 + 50 = 400 g

Step 4: Calculate final hydration.

Final Hydration = (400 ÷ 550) × 100 = 72.73%

Step 5: Calculate total dough weight.

Total Dough Weight = 550 + 400 = 950 g

Final Results

  • Starter Weight: 100 g
  • Starter Flour: 50 g
  • Starter Water: 50 g
  • Total Flour: 550 g
  • Total Water: 400 g
  • Final Hydration: 72.73%
  • Total Dough Weight: 950 g
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Why Use This Calculator?

Starter Weight: Shows the estimated amount of starter required based on the selected starter percentage.

Total Flour and Total Water: Include the flour and water from both the main ingredients and the starter.

Final Hydration: Helps you understand the dough's water-to-flour ratio. Higher hydration generally produces wetter dough, while lower hydration generally produces firmer dough. The handling characteristics also depend on flour type and other recipe factors.

Total Dough Weight: Estimates the combined flour and water weight. The actual finished dough may weigh more if salt or other ingredients are added.

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Common Mistakes

    1. Confusing Starter Percentage with Starter Hydration

    Starter percentage compares starter weight with the main flour weight. Starter hydration compares the water inside the starter with the flour inside the starter. These percentages describe different things.

    2. Forgetting the Starter's Flour and Water

    The starter contributes both flour and water to the recipe. Excluding these amounts can lead to an incorrect final hydration calculation.

    3. Selecting the Wrong Units

    Check that your selected unit matches the entered quantity. The current controller explicitly converts kilograms, milligrams, and ounces for flour, and liters for water. Other units are treated as grams.

    4. Assuming All Starters Have 100% Hydration

    Some sourdough starters are stiffer or wetter than others. Enter the actual starter hydration when known to improve the estimate.

    5. Forgetting Salt and Other Ingredients

    The calculated total dough weight includes flour and water only. Salt, seeds, oil, and other ingredients increase the final dough weight.

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Frequently Asked Questions

What is sourdough starter percentage?

Starter percentage expresses the starter weight as a percentage of the main flour weight. For example, 20% starter with 500 g of main flour means 100 g of starter.

What does 100% starter hydration mean?

A 100% hydration starter contains equal weights of flour and water. For example, 50 g of flour and 50 g of water make 100 g of starter, excluding any other ingredients.

How is final dough hydration calculated?

Final hydration is calculated by dividing the total water, including water in the starter, by the total flour, including flour in the starter, and multiplying by 100.

Does total dough weight include salt?

No. This calculator adds the total flour and total water only. Add the weight of salt and other ingredients separately to estimate the complete dough weight.

Why is final hydration different from the added water percentage?

The starter contributes additional flour and water. Final hydration accounts for both contributions, so it can differ from the ratio calculated using only the main flour and added water.

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Sources & References

    • The Perfect Loaf: Provides sourdough baking guides and explanations of baker's percentages and hydration. Visit The Perfect Loaf.
    • King Arthur Baking: Provides practical baking guides, ingredient measurement advice, and sourdough resources. Visit King Arthur Baking Learn.

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