Calculate precise sourdough bread ingredients accounting for your starter's flour and water contribution. Get perfectly balanced dough every time.
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Sourdough baking requires understanding how your starter contributes to the final dough. Our calculator accounts for the flour and water in your starter, giving you accurate measurements for consistent, delicious loaves.
Sourdough starter contains flour and water that must be factored into your total dough calculation. If you use 100g of 100% hydration starter, you're adding 50g flour and 50g water. Our calculator adjusts the remaining flour and water to achieve your target hydration.
Adjusted Flour Formula
Added Flour = Total Flour - (Starter × Starter Flour%)Properly factor in your starter's flour and water contribution.
Achieve consistent hydration regardless of starter percentage.
Easily adjust batch sizes while maintaining ratios.
70-75% hydration with 15-20% starter for balanced flavor.
80-85% hydration for open crumb and crispy crust.
65-70% hydration for tighter crumb structure.
10-15% starter for extended cold fermentation flavor.
Starter hydration is the water percentage relative to flour in your starter. A 100% hydration starter has equal weights of flour and water. A 75% starter is stiffer with less water.