Sourdough Bread Calculator

Calculate your perfect sourdough recipe. Adjust loaves and hydration to match your skill level.

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Solo Baker

Perfect for personal practice!

Loaves: 1

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💧 Hydration: 60% Beginner

55% 75% 100%

Easy to handle. Good structure with slight stickiness.

Bread flour 400g (80%)

Whole wheat / rye / spelt 100g (20%)

Total Flour 500g (100%)
Water (room temp) 300g (60%)
Active stiff starter 50g (10%)

Watch video guide
Salt 10g (2%)

Total Dough Weight 860g

🍍 About the weight of a pineapple

💡 Understanding Baker's Percentages

All percentages are relative to the total flour weight (100%). This makes it easy to scale recipes up or down.

💧 Hydration (55-75%): Lower = easier to handle, Higher = more open crumb but trickier
🦠 10% starter: Balanced fermentation time (~8-12 hours at room temp)
🧂 2% salt: Standard for flavor and gluten strength
🌾 80/20 flour mix: Bread flour for structure, whole grain for flavor

55-60% Beginner

Easy to shape. Great for learning. Denser crumb.

65% Intermediate

Good balance. Nice oven spring. Open crumb.

70-75% Advanced

Sticky but rewarding. Big holes. Light texture.

80-85% Expert

Focaccia territory. Use oiled hands!

90-95% Master

Nearly batter-like. For specialty breads only.

100% Legend

Equal flour & water. Bread scientist mode! 🔬

Ready to bake?