Sourdough Calculator
Calculate all sourdough bread ingredient weights from flour weight, hydration percentage, levain percentage, and salt percentage.
Sourdough Recipe
Sourdough hydration refers to the water content of your starter relative to its flour, expressed as a percentage. It affects how active your starter is, how it smells, how long it takes to peak, and what kind of crumb it produces in your final loaf.
The Formula:
Hydration (%) = (Water weight / Flour weight) × 100
Starter Hydration Types:
| Hydration | Consistency | Best For |
|---|---|---|
| 50–60% | Stiff, dough-like | Mild flavor, longer rise, panettone |
| 100% | Equal flour and water, pourable | Standard sourdough loaves |
| 125–150% | Very liquid | Overnight fermentation, warmer kitchens |
Refreshment (Feeding) Calculation:
When feeding your starter, use the ratio: Starter : Flour : Water
A 1:5:5 feed with 100% hydration:
- 20g starter + 100g flour + 100g water = 220g total
Worked Example:
You have 50g of starter at 100% hydration. You want to feed it 1:3:3:
- 50g starter + 150g flour + 150g water = 350g fed starter
- It should peak in 4–8 hours at 24 °C (75 °F)
Hydration Tips:
- Higher hydration = faster fermentation, more sour flavor
- Lower hydration = slower, milder, more predictable rise
- Whole wheat and rye absorb significantly more water than white flour — increase hydration 5–10% when substituting
- A healthy starter at peak should dome up, smell yeasty and slightly tangy, and pass the float test (a small piece floats in water)
Practical Tips:
- Keep a consistent feeding schedule — irregular feedings stress the culture
- Use a rubber band to mark the starter level — track rise visually
- Discard excess before each feed to prevent acidity buildup