A sourdough calculator is an essential tool for bakers that helps determine hydration levels, starter percentages, and flour ratios for creating the perfect loaf of sourdough bread.
These calculators typically factor in variables such as:
- Total dough weight desired
- Hydration percentage
- Starter percentage and hydration
- Salt percentage
- Additional ingredients
Let’s say you want to make a basic sourdough loaf with:
- Target dough weight: 1000g
- Hydration: 75%
- Starter: 20% (100% hydration)
- Salt: 2%
Sourdough Calculator
| Desired Weight | Hydration | Starter % | Flour (g) | Water (g) | Starter (g) | Salt (g) |
|---|---|---|---|---|---|---|
| 500g | 65% | 20% | 285 | 185 | 57 | 6 |
| 500g | 70% | 20% | 294 | 205 | 57 | 6 |
| 500g | 75% | 20% | 300 | 225 | 57 | 6 |
| 500g | 80% | 20% | 307 | 245 | 57 | 6 |
| 750g | 65% | 20% | 450 | 292.5 | 75 | 9.0 |
| 750g | 70% | 25% | 425 | 297.5 | 106.25 | 9.0 |
| 750g | 75% | 25% | 400 | 300 | 100 | 9.0 |
| 750g | 80% | 30% | 375 | 300 | 112.5 | 9.0 |
| 1000g | 65% | 20% | 606.25 | 393.75 | 125 | 12.5 |
| 1000g | 70% | 25% | 588 | 252 | 147 | 12.5 |
| 1000g | 75% | 30% | 571 | 428 | 171 | 12.5 |
| 1000g | 80% | 30% | 532 | 425 | 160 | 12.5 |
| 1500g | 65% | 20% | 900 | 585 | 180 | 22.5 |
| 1500g | 70% | 25% | 850 | 595 | 212.5 | 22.5 |
| 1500g | 75% | 30% | 800 | 600 | 240 | 22.5 |
| 1500g | 80% | 30% | 750 | 600 | 225 | 22.5 |
Sourdough Ratio Formula
The sourdough formula is based on what bakers call “baker’s percentages,”:
A sourdough formula consists of:
- Flour (100%)
- Water (varies, typically 65-85%)
- Starter (15-30%)
- Salt (1.8-2.2%)
For a 70% hydration bread with 20% starter and 2% salt:
Total flour weight: 500g (100%)
Water: 350g (70%)
Starter: 100g (20%)
Salt: 10g (2%)How do you calculate sourdough ratio?
- Determine total flour weight (including flour in starter)
- Calculate water content (including water in starter)
- Factor in starter hydration
- Adjust for desired final dough hydration
For a 75% hydration dough using 20% starter at 100% hydration:
Base flour: 400g
Starter (20%): 80g (contains 40g flour + 40g water)
Additional water needed: 260g
Total hydration = (300g water / 400g flour) × 100 = 75%What is the best ratio for sourdough bread?
- Hydration: 65-80% for beginners, up to 90% for experienced bakers
- Starter: 15-30% of total flour weight
- Salt: 1.8-2.2% of total flour weight
Total flour: 500g (100%)
Water: 350g (70% hydration)
Starter: 100g (20%)
Salt: 10g (2%)The optimal sourdough ratio varies depending on flour type, desired outcome, and baker’s experience.
How to calculate sourdough weight?
Total Weight = Flour + Water + Starter + Salt + Additional IngredientsCalculating total sourdough weight involves adding all ingredient weights while considering the moisture content of each component.
Flour: 500g
Water: 350g
Starter: 100g
Salt: 10g
Total Dough Weight = 960gHow to figure out how much sourdough starter to use?
- For overnight fermentation (8-12 hours): 15-20%
- For same-day baking (4-8 hours): 25-30%
- For warm conditions: Reduce by 5%
- For cold conditions: Increase by 5%
For a 1000g loaf with 20% starter:
Total flour: 500g
Starter needed = 500g × 20% = 100gDetermining the correct amount of starter depends on:
- Desired fermentation time
- Room temperature
- Flour strength
- Recipe requirements
What does higher hydration do for sourdough?
Higher hydration in sourdough significantly impacts the final bread:
- Creates a more open crumb structure
- Produces larger holes in the bread
- Results in a thinner, crispier crust
- Extends shelf life
- Increases dough extensibility
Standard vs High Hydration (1000g total dough)
Standard (70%):
- Flour: 565g
- Water: 395g
- Starter: 30g
- Salt: 10g
High (80%):
- Flour: 532g
- Water: 428g
- Starter: 30g
- Salt: 10gRelated Food Calculators:
