Food & Drink
Sourdough Calculator
True hydration • Levain • Feeding • Bake plan
Your starter is half flour and half water. Most bread maths forgets that, so a “75% dough” made with a big spoon of starter isn’t really 75%. Sourdough Calculator counts the flour and water inside your starter, so the dough you mix is the dough you meant — and it shows the figure the other way too, as many recipes write it.
Tell it how many loaves and how heavy, or how much flour, and it gives every gram to weigh: one flour or a blend of up to three, water, starter and salt, adding up to your dough exactly. Type the weights from any recipe to see its real hydration, then scale it to two loaves or a bigger batch. Save the formulas you bake again.
Build a levain at 1:1:1, 1:2:2, 1:5:5, a stiff ratio or your own, with a little to spare; feed your starter and see what to discard; find the water temperature for your dough; and plan the bake day as clock times, worked back from when you want the bread out of the oven. Grams or ounces, °C or °F. Works offline, with no account.
Screenshots
What's inside
Your starter, counted
Percentages of all the flour — the starter’s included — or of the flour you add, with both figures always shown, and how much of the flour is already fermented.
Any recipe, checked and scaled
Type a recipe’s weights to see its real hydration, starter and salt. One tap turns it into a formula you can make bigger, smaller or as several loaves.
The whole bake day
The levain to build and when it should peak, the water temperature for your dough, and every stage as a clock time — with steps that would fall in the middle of the night marked.
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