Sourdough Calculator

Your details

Presets fill in typical hydration, starter, and salt percentages. Switch to Custom to enter your own values.
Total flour weight in your recipe. This is the 100% baseline in baker's math.
g
Water as a percentage of flour weight (including water inside the starter). 65-75% is typical for sourdough.
%
Starter weight as a percentage of flour. 15-25% is common. Higher starter = faster fermentation.
%
Hydration of your starter. A 100% starter is equal parts flour and water by weight.
%
Salt as a percentage of flour. 1.8-2.2% is the typical baking range.
%
Total dough weightHigh hydration - open crumb
860.4g

Combined weight of all ingredients

Water to add311.4g
Starter90g
Salt9g
True hydration72%
Flour in starter45g
Water in starter45g
Total flour495g
Total water356.4g
Total flour495
Added water311.4
Starter90
Salt9

72.0% hydration dough with 20% starter.

  • Your dough is at 72.0% hydration, which is classic open-crumb sourdough territory.
  • Total dough weight is 860.4 g, enough for one standard loaf or divide as needed.
  • Higher starter percentage will speed up fermentation to roughly 4-8 hours.
  • You need 90.0 g of ripe starter - it should be bubbly and have doubled since its last feeding.

Next stepUse stretch-and-fold sets every 30-45 minutes during bulk fermentation to build strength without deflating the dough.

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