Sourdough Calc
Precision Baker's Math
Flour Weight
Total
Blend
g
White/Bread
g
Whole Wheat
g
Rye/Other
g
TOTAL BASE
500
g
Tip: Whole grain flours are thirsty! Consider increasing hydration by 2-5%.
Hydration
%
Stiff (50%)
Standard (70%)
High (90%+)
Advanced Settings
STARTER PERCENTAGE
20%
SALT PERCENTAGE
2%
SMART CALCULATION
Adjust water for starter's moisture?
Your Recipe
Flour (Total)
500
g
Water
350
g
Starter
100
g
Salt
10
g
Total Dough Weight
960
g
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