Sourdough Calculator
Enter your desired dough weight and hydration to get exact ingredient amounts for any loaf size.
Sourdough Calculator
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Recipe Breakdown
Flour406.1 g
Water304.6 g
Starter (100%)81.2 g
Salt8.1 g
Total800 g
Note
Starter is assumed 100% hydration (equal flour + water). Percentages are baker's percentages relative to flour weight.
Understanding Sourdough Ratios
Sourdough recipes are built around two key percentages: hydration (water as % of flour) and starter percentage (how much starter relative to flour). The calculator assumes your starter is 100% hydration (equal parts flour and water by weight).
Hydration Guide
| Hydration | Dough Texture | Crumb | Best For |
|---|---|---|---|
| 65–70% | Firm, easy to shape | Moderate holes | Beginners, sandwich loaves |
| 72–75% | Slightly sticky | Open, irregular | Everyday sourdough |
| 78–82% | Wet, needs technique | Very open | Artisan bakers |
| 85%+ | Very wet (batter-like) | Extremely open | Experienced bakers only |
Typical Dough Weights
- Small boule (500g dough) — yields about a 400g baked loaf
- Standard loaf (800g dough) — standard 9×5 loaf pan
- Large boule (1000g dough) — classic round sourdough
- Batard (750g dough) — oval shaped loaf