🍞 Sourdough Calculator

A baker's percentage calculator for perfect sourdough bread

Target Bread

g
%

Water to flour ratio. Higher = more airy crumb but harder to handle (65-100%)

%

Salt to flour ratio (typically 1.5-3%)

%

Levain to flour ratio (typically 10-30%)

%

Levain hydration (typically 100%)

°C

Dough temperature during fermentation

Dough Recipe

Flour 0g
Water 0g
Salt 0g
Levain 0g
Total Dough 0g
Estimated Fermentation Time
~0 hours
Note: Actual fermentation time varies based on starter health, flour type, and other factors. Watch for ~50% volume rise before shaping, not just the clock!

Calculations

Formula Breakdown:

Enter values to see calculations...