Sourdough, by the numbers
Baker's percentages, true hydration, starter feeds and water temperature. Weigh, enter, bake.
A classic loaf in baker's %
- Flour 100%
- Water 75%
- Salt 2%
- Starter 20%
For 500 g flour: 375 g water, 10 g salt, 100 g starter (before adjusting for the starter's own flour and water). Work it out exactly.
Calculators
CalculatorBaker's percentage calculatorGrams of flour, water, salt and starter from your percentages.CalculatorDough hydration calculatorTrue hydration of any recipe, starter included.CalculatorDough temperature calculatorThe water temperature that hits your target dough temperature.CalculatorStarter feeding calculatorGrams of starter, flour and water for any ratio.
Guides
GuideBaker's percentages explainedWhy flour is 100% and how to convert any recipe.GuideDough hydration explainedWhat hydration means and how it changes your dough.GuideSalt in bread doughThe 1.8–2% rule and what salt does in dough.GuideStarter feeding ratiosHow ratio changes timing, plus maintenance routines.
Three habits that make sourdough predictable
Weigh everything
Grams, not cups. Volume measures of flour and starter vary too much to keep ratios steady.
Count the starter
Its flour and water belong in your hydration figure. Our calculators include them.
Control temperature
Dough temperature drives fermentation speed. Adjust your water to hit your target.
New to the terms? Our glossary explains them in plain words.