Scale a sourdough formula without doing baker's-percentage arithmetic on the floury side of a notebook.
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About this tool
How it works
The calculation assumes a 100% hydration starter and subtracts the flour and water contributed by that starter from the requested final hydration.
Example
Start with 1,000 g total flour, 70% hydration, 20% starter, and 2% salt.
Private by default
The calculation or transformation happens in this browser. There is no account, and the values you enter are not sent to NaughtyBear Labs.
How to use Sourdough
- Enter total flour, target hydration, starter percentage, and salt percentage.
- Review the flour and water already contributed by the starter.
- Weigh the final ingredient amounts and adjust fermentation for flour, temperature, and starter activity.
Common questions
- What starter hydration does the calculator assume?
- It assumes a 100% hydration starter containing equal weights of flour and water.
- Does hydration include the starter?
- Yes. The result accounts for starter flour and water when calculating the requested final dough hydration.