Simple Sourdough Calculator

I use a 100% hydration starter as the rule of thumb in my calculations. In my kitchen I use between 20-25% starter when baking a sourdough. The amount of starter you use depends on the fermentation speed you want and the temperature of your kitchen. The amount of starter is usually between 10% - 50%, you can use the slider to play around and make notes of what works best in your kitchen. The calculator is set to 25% starter of the flour. In warmer temperatures(above 20℃/68℉ ) use less than 20% starter and colder temperatures(less than 19℃/66℉) use more than 25% starter.

Salt will be 2% of the flour. I like using kosher or sea salt in my breads.

The hydration determines the texture, crust, flavour and appearance of your bread.

Add the amount of flour you would like to use and the calculator will calculate the rest. Use the slider to change the water or starter quantities to get your desired hydration level.