Sourdough Calculator
Plan a sourdough bake from flour or dough weight and hydration, correctly subtracting the flour and water your starter already contains.
Processed locally in your browser — nothing is uploaded.
Includes the flour inside the starter.
As a percentage of total flour.
Most starters are fed 1:1 flour:water — 100%.
Results
- Flour to add
- 900 g
- Water to add
- 650 g
- Starter
- 200 g
- Salt
- 20 g
- Total dough
- 1,770 g
Carries 100 g flour + 100 g water, already subtracted above.
Overall hydration counts the water inside the starter, so the dough comes out exactly as specified.
About Sourdough Calculator
The trap in sourdough math is the starter: a 100%-hydration starter is half flour and half water, and if you don't subtract that from the recipe your real hydration drifts. This calculator treats starter flour and water as part of the totals, so the dough you mix hits the hydration you asked for exactly.
Solve from either a total flour weight or a target dough weight, and set the starter's own hydration if you keep a stiff levain.
Common uses
- Mix a 75% hydration loaf that is actually 75% after adding starter
- Hit an exact final dough weight for a specific banneton or tin
- Adapt a recipe written for a liquid starter to your stiff one
Example
Input
1000 g total flour · 75% hydration · 20% starter (100%) · 2% salt
Output
Add 900 g flour + 650 g water + 200 g starter + 20 g salt = 1770 g dough