A typical country loaf uses 75% hydration, 20% starter and 2% salt (all as baker’s percentages of total flour). Higher hydration gives a more open crumb but a stickier dough. A 100% hydration starter is equal weights of flour and water.
How to use the Sourdough Calculator
- Number of loaves
- Dough weight per loaf
- Hydration (of total flour)
- Starter (% of total flour)
- Starter hydration
- Salt (% of total flour)
Results update as you type, and every field accepts the units shown in its menu.
How it works
Enter the number of loaves, loaf weight, hydration, starter percentage, starter hydration and salt.
Inputs explained
| Field | What to enter |
|---|---|
| Number of loaves | A number |
| Dough weight per loaf | Units: g, oz, lb, kg |
| Hydration (of total flour) | In % |
| Starter (% of total flour) | In % |
| Starter hydration | In % |
| Salt (% of total flour) | In % |
What each result means
- Total flour (including starter) = [Total dough]÷(1 + [Hydration (of total flour)]÷100 + [Salt (% of total flour)]÷100)
- Starter (levain) = [Total flour (including starter)]×[Starter (% of total flour)]÷100
- Flour to add = [Total flour (including starter)] – [Starter flour]
- Water to add = [Total flour (including starter)]×[Hydration (of total flour)]÷100 – ([Starter (levain)] – [Starter flour])
- Salt = [Total flour (including starter)]×[Salt (% of total flour)]÷100
- Total dough = [Flour to add] + [Water to add] + [Starter (levain)] + [Salt]
Example values
How the main result changes when Number of loaves changes and everything else stays at the example values above:
| Number of loaves | Flour to add (g) |
|---|---|
| 1 | 457.6 |
| 1.5 | 686.4 |
| 2 | 915.3 |
| 2.5 | 1,144.1 |
| 3 | 1,372.9 |
| 4 | 1,830.5 |
Formula
Total flour F (including the flour in the starter) = total dough ÷ (1 + hydration + salt %)
Starter = F × starter %; starter flour = starter ÷ (1 + starter hydration)
Flour to add = F − starter flour; water to add = F × hydration − starter water; salt = F × salt %
Worked example
Inputs — Number of loaves: 2; Dough weight per loaf: 900 g; Hydration (of total flour): 75 %; Starter (% of total flour): 20 %; Starter hydration: 100 %; Salt (% of total flour): 2 %.
Results — Total flour (including starter) = 1,016.9 g; Starter (levain) = 203.4 g; Flour to add = 915.3 g; Water to add = 661 g; Salt = 20.3 g; Total dough = 1,800 g.
Frequently asked questions
What is a good sourdough hydration?
70–80% is typical; beginners may find 65–70% easier to handle.
How much starter should I use?
15–25% of the flour weight is common; more starter ferments faster.
How much salt in sourdough?
About 2% of the total flour weight.