Sourdough
Calculate perfect sourdough ingredient ratios with baker's percentages. Get precise flour, water, starter, and salt amounts for any batch size with hydration analysis and dough composition charts.
About This Calculator
Making sourdough bread requires precise ratios of flour, water, starter, and salt. This free sourdough calculator uses baker's math (baker's percentages) to calculate exact ingredient amounts based on your desired batch size and preferences. Unlike regular bread, sourdough uses a natural fermented starter as its leavening agent instead of commercial yeast, and the hydration level dramatically affects the final crumb, crust, and handling characteristics.
The calculator is based on the standard baker's formula: flour is 100%, and all other ingredients are expressed as a percentage of the flour weight. A typical sourdough uses 67% hydration, 20% starter, and 2% salt. The calculator also accounts for your starter's hydration level (default 100%, meaning equal parts flour and water) to accurately compute total flour, total water, and total hydration of the final dough. The breakdown shows both added ingredients and starter contributions separately.
Regional Notes
India: Sourdough baking has grown in popularity in metropolitan areas. Use the calculator with gram measurements. For whole wheat atta-based sourdough, increase hydration by 5-10% as atta absorbs more water. Ambient temperatures in most Indian cities (28-35°C) mean reducing starter to 15% to avoid over-fermentation.
United States: Standard bread flour (12-13% protein) works well at 67% hydration. For all-purpose flour (10-11% protein), reduce hydration to 63-65%. US bakers typically use 100% hydration starter fed with equal parts flour and water by weight. High-altitude bakers (above 3,000 ft) should reduce starter by 2-3% and increase hydration by 3-5%.
United Kingdom: Strong bread flour (13-14% protein) is ideal for sourdough at 67-70% hydration. UK ambient temperatures (15-22°C typically) may require increasing starter to 22-25% for adequate fermentation. Many UK bakers use a stiffer starter at 60-80% hydration for a milder sour flavor profile.
Frequently Asked Questions
How do I calculate the starter amount for my sourdough?
The starter is typically 20% of the flour weight. For 500 g of flour, use 100 g of starter. In colder climates you may need up to 25% starter, while warmer areas may need as little as 15%. Enter your desired starter percentage in the calculator to get the exact amount.
What is sourdough hydration and how do I calculate it?
Sourdough hydration is the ratio of total water to total flour in the dough, expressed as a percentage. Total hydration accounts for water and flour from both the added ingredients and the starter. Use the formula: hydration % = total water / total flour x 100. A typical sourdough has 67% hydration.
How much salt should I add to sourdough?
Salt should be 2% of the flour weight. For 500 g of flour, add 10 g of salt. This standard baker's percentage ensures proper fermentation control and flavor. You can adjust between 1.5% to 2.5% based on personal preference, but 2% is the recommended starting point.
What is the difference between low and high hydration sourdough?
Low hydration sourdough (55-65%) is easier to handle and knead as it is less sticky, ferments slowly, and rises well during baking. High hydration dough (70-85%) is stickier and trickier to handle but ferments faster and produces a thin crispy crust with an open crumb texture.
What is starter hydration and why does it matter?
Starter hydration is the ratio of water to flour in your sourdough starter. A 100% hydration starter has equal parts flour and water by weight. The starter hydration affects how much flour and water the starter contributes to your total dough, which impacts the final dough hydration and fermentation speed.
How do I calculate total dough weight for sourdough?
Total dough weight is the sum of all ingredients: flour + water + starter + salt. For example, with 500 g flour, 335 g water (67% hydration), 100 g starter (20%), and 10 g salt (2%), the total dough weight is 945 g. This helps you determine if your baking vessel is the right size.
What temperature should I use for sourdough fermentation?
Sourdough ferments best at 24-27°C (75-80°F). At warmer temperatures, fermentation is faster so reduce the starter amount. At cooler temperatures, fermentation slows so increase the starter amount. The calculator's starter percentage can be adjusted accordingly for your kitchen temperature.
Can I use this sourdough calculator for whole wheat or rye flour?
Yes, the calculator works for any flour type. However, whole wheat and rye flours absorb more water than white bread flour. You may need to increase hydration by 5-10% when using whole grain flours. Start with the standard 67% hydration and adjust based on dough feel.