SourdoughCalc

Baker's Percentage Made Easy

Calculate based on:

Total Flour Weight (g)

Recipe Template:

Number of Loaves:

Flour 100% (base)

500 g

Water Hydration

375 g

Salt

10 g

Starter Levain

100 g

Total Dough Weight

985 g

per loaf

Sourdough Guides

Complete beginner-to-intermediate guide: starter care, flour selection, shaping, scoring, baking temperatures, and troubleshooting.

Deep dive into hydration levels from 55% to 85%+. Learn how water content affects crumb, crust, and dough handling.

Why professionals use baker's percentages, how to calculate them, common recipes, and scaling formulas to any size.