1. What is the Sourdough Recipe Calculator?

The Sourdough Recipe Calculator helps bakers determine the exact amounts of flour and water needed to achieve a specific dough weight at a desired hydration percentage. Hydration is one of the most important factors in sourdough bread making.

2. How Does the Calculator Work?

The calculator uses the following formula:

Where:

• Total Dough — Final weight of your dough in grams
• Hydration Percentage — Desired hydration level (typically 65-85%)

Explanation: The formula calculates the flour weight first, then water is determined by subtracting flour weight from total dough weight.

3. Importance of Proper Hydration

Details: Hydration percentage affects dough handling, crumb structure, and crust development. Higher hydration (75%+) creates more open crumb but is harder to handle, while lower hydration (65-70%) is easier to shape but produces denser bread.

4. Using the Calculator

Tips: Enter desired total dough weight in grams and your target hydration percentage. The calculator will show exact amounts of flour and water needed. Remember to account for starter hydration in your final recipe.

5. Frequently Asked Questions (FAQ)

Q1: What is a typical hydration for sourdough?
A: Most sourdough recipes range from 65-85% hydration. Beginners should start around 70% and increase as they gain experience.

Q2: Does this include the starter in calculations?
A: No, this calculates only flour and water. You'll need to adjust for your starter's hydration separately.

Q3: How does temperature affect hydration?
A: Warmer environments may require slightly less water as dough ferments faster. Cooler environments may need slightly more water.

Q4: What about other ingredients like salt?
A: Salt is typically 1.8-2.2% of flour weight. This calculator focuses on flour/water ratio only.

Q5: Can I use this for other bread types?
A: Yes, the hydration calculation works for any bread, though ideal hydration levels vary by recipe.