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About This Tool
In professional bread baking, all ingredient weights are measured as a percentage of total flour weight, which represents 100%. This baker's percentage system allows you to scale bread formulas up or down predictably and fine-tune dough hydration regardless of batch size.
This calculator determines the exact gram weights needed for water, active sourdough starter (levain), and salt based on your target hydration and flour mass. For example, entering 500g of flour at 72% hydration with 20% starter inoculation and 2% salt yields 360g of water, 100g of starter, 10g of salt, and a total dough weight of 970g.
All calculations run locally in your web browser. No recipe details or ingredient measurements are transmitted to any server.
How to Use
- 1
Enter your total recipe flour in grams (e.g., 500g for a single loaf or 1000g for two loaves).
- 2
Set your target dough hydration percentage (typically 68% to 75% for beginner-friendly sourdough).
- 3
Specify your active levain inoculation percentage (commonly 20% of flour weight).
- 4
Enter your salt percentage (2.0% is standard for balanced flavor and gluten structure).
- 5
Read the required gram weights for water, starter, and salt alongside total dough mass.
Frequently Asked Questions
What is baker's percentage in sourdough baking?
Baker's percentage sets the total flour weight as 100%. All other ingredients (water, starter, salt) are expressed as a percentage relative to that flour weight rather than as a percentage of the entire batch.
How does starter hydration affect the calculation?
This calculator follows standard baker's notation where levain is inoculated as a percentage of flour weight. Most sourdough starters are maintained at 100% hydration (equal parts flour and water by weight).
Where does the sourdough calculation execute?
The calculation executes entirely client-side in your browser using local JavaScript arithmetic. No formula inputs or recipe notes are uploaded.