Dial in sourdough hydration, starter, salt — and get exact grams.
Choose a target dough weight or total flour. Adjust hydration, salt, and starter (including starter hydration). The recipe updates live, and you can copy or print a clean formula for the bench.
- Flour: 523.3 g
- Water: 348.8 g
- Starter: 116.3 g (at 100%)
- Salt: 11.6 g (2% of flour)
- Mix until no dry flour remains, then rest 20–30 min.
- Build strength with folds during bulk.
- Shape, proof, score, bake hot with steam.
Tips
A 100% starter is half flour / half water by weight. A stiffer starter contributes less water, so your added water changes.
That usually means your starter already contains more water than the formula allows. Reduce starter, increase hydration, or increase total flour.
Many sourdough formulas sit around 2% salt. Adjust to taste.
Use scale to multiply your batch for multiple loaves without redoing the math.
FAQ
What is hydration?
Hydration is water weight divided by flour weight (×100). A 70% dough has 70g water for every 100g flour (including the starter).
What does “starter % of flour” mean?
It’s starter weight relative to total flour weight. Example: 20% starter on 500g flour means 100g starter.
Why is my added water negative?
Your starter contributes water. If starter water exceeds total water required for your hydration, the “water to add” becomes negative. Reduce starter, increase hydration, or increase flour.
How do I scale batches?
Set the Scale multiplier. It multiplies all ingredient weights and total dough weight. Hydration percentage stays the same.
Does starter hydration matter?
Yes. Stiff starters (lower hydration) contribute more flour and less water; liquid starters do the opposite.