Browser-local cooking calculator · C394

Sourdough Calculator

Analyze existing sourdough hydration or build a target formula while decomposing starter into flour and water.

Enter values

ModeStarter mass (g)Starter hydration %Target total flour (g)Target hydration %Salt baker %

Result

The local calculator is initializing.

Method

Starter flour = starter mass ÷ (1 + starter hydration decimal); starter water is the remainder. Final hydration uses all flour and all water, including both starter components.

Worked example

For 500 g total flour, 70% hydration, 100 g starter at 100% hydration, and 2% salt: add 450 g flour and 300 g water; total dough is 860 g.

Limits

This planning tool provides transparent arithmetic, not food-safety, doneness, allergy, nutrition, medical, fermentation, or commercial-production guidance. Recipe ingredients, appliances, and preparation methods vary.