Sourdough Formula Calculator

Baker's Percentage Formula:

\[ \text{Baker's %} = \frac{\text{ingredient weight}}{\text{flour weight}} \times 100 \]

Total Flour Weight:

grams

Water (%):

Salt (%):

Starter (%):

Calculated Weights:

Water:

Salt:

Starter:

Total Dough:

Unit Converter ▲

Unit Converter ▼

From:	To:

1. What is Baker's Percentage?

Baker's percentage is a method of expressing ingredient ratios in bread recipes where all ingredients are expressed as a percentage of the total flour weight. This system makes it easy to scale recipes and understand dough composition.

2. How Does the Calculator Work?

The calculator uses the baker's percentage formula:

\[ \text{Ingredient Weight} = \frac{\text{Ingredient %} \times \text{Flour Weight}}{100} \]

Where:

Flour is always considered 100%
Water percentage determines hydration level
Salt is typically 1.8-2.2% of flour weight
Starter is typically 10-30% of flour weight

Explanation: The formula maintains consistent ratios regardless of batch size, making it ideal for professional bakers and home bakers alike.

3. Importance of Baker's Percentage

Details: Using baker's percentages allows for precise control over dough hydration, salt content, and fermentation speed. It's essential for consistent results and recipe scaling.

4. Using the Calculator

Tips: Enter your total flour weight in grams, then the desired percentages for water, salt, and starter. Common sourdough ranges are 65-80% water, 1.8-2.2% salt, and 10-30% starter.

5. Frequently Asked Questions (FAQ)

Q1: Why is flour always 100%?
A: Flour is the foundation of bread, so all other ingredients are measured relative to it. This creates a consistent reference point.

Q2: How does hydration percentage affect bread?
A: Higher hydration (more water) creates more open crumb but is harder to handle. Lower hydration makes denser bread that's easier to shape.

Q3: Should I include starter flour in total flour?
A: This calculator uses a "simplified" method where starter is treated as an additional ingredient. For more precision, you can account for the flour and water in your starter separately.

Q4: What's a good salt percentage?
A: Most breads use 1.8-2.2% salt. Less than 1.8% may taste bland, while more than 2.5% can inhibit yeast activity.

Q5: How do I adjust for different flours?
A: Whole grain flours absorb more water. You may need to increase hydration by 5-10% when using whole wheat or rye flour.