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Sourdough Calculator
Calculate sourdough bread recipe ingredients using baker's percentages
Baker's Math: In bread formulation, all ingredient amounts are calculated as percentages relative to the total flour weight ($100\%$). Typical hydration ranges between $70\%$ and $80\%$, with active starter at $10\text{–}30\%$ and salt at $2\%$. Enter your recipe parameters below.
Bread Formulation Parameters Input
Calculation Results
⚠️ Note that 100% hydration starter contains equal parts flour and water by weight; adjust total water if high hydration starter is used!