Sourdough Bread Ratio Calculator
Baker's percentages for flour, water, starter and salt.
Enter your values
Enter the total dough weight in g.
Enter the hydration in %.
Enter the starter in %.
Enter the salt in %.
Enter the starter hydration in %.
Results update instantly as you type — no submit needed. Your values are remembered on this device, and the shareable link reopens the calculator with exactly these numbers.
- Flour to add
- 411 g
- Water to add
- 297 g
- Starter (levain)
- 91 g
- Salt
- 9 g
- Total dough
- 900 g
- Total hydration
- 77.3%
Working
- 1Total flour including starter: 503 g
- 2Autolyse the flour and water for 30–60 min before adding starter and salt.
Quick answer
Baker's percentages set every ingredient relative to flour at 100%; a classic country loaf is 75% water, 20% starter and 2% salt.
ingredient = flour × baker's %
At a glance
| What it does | Baker's percentages for flour, water, starter and salt. |
|---|---|
| Category | Food |
| Inputs needed | Total dough weight, Hydration, Starter, Salt, Starter hydration |
| Main output | Flour to add |
| Formula | ingredient = flour × baker's % |
| Cost | Free — no sign-up, no download |
How to use the Sourdough Bread Ratio Calculator
- 1Enter the total dough weight you want.
- 2Set hydration — 70% for beginners, 78%+ for open crumb.
- 3Adjust starter and salt percentages to taste.
Inputs explained
- Total dough weight(g)
- Enter the total dough weight in g.
- Hydration(%)
- Enter the hydration in %.
- Starter(%)
- Enter the starter in %.
- Salt(%)
- Enter the salt in %.
- Starter hydration(%)
- Enter the starter hydration in %.
Worked example
Using the values the calculator loads with:
Inputs
- Total dough weight900 g
- Hydration75 %
- Starter20 %
- Salt2 %
- Starter hydration100 %
Results
- Flour to add411 g
- Water to add297 g
- Starter (levain)91 g
- Salt9 g
- Total dough900 g
- Total hydration77.3%
- Total flour including starter: 503 g
- Autolyse the flour and water for 30–60 min before adding starter and salt.
Frequently asked questions
What hydration should a beginner use?
Start at 68–72%: the dough is far easier to shape and still gives a good open crumb.
How much starter should I use?
15–25% of flour weight. More starter ferments faster, which suits cool kitchens and shorter schedules.
What do I need to enter into the Sourdough Bread Ratio Calculator?
Just 5 values: total dough weight, hydration, starter, salt, starter hydration. Every field starts with a realistic example, so you can change one number at a time and watch the result update instantly.
How does the Sourdough Bread Ratio Calculator work out the answer?
Baker's percentages set every ingredient relative to flour at 100%; a classic country loaf is 75% water, 20% starter and 2% salt. It applies the formula ingredient = flour × baker's % and shows the working so you can check each step by hand.
Is the Sourdough Bread Ratio Calculator free, and do I need an account?
It is completely free with no sign-up, no download and no usage limit. Everything is calculated in your browser, so the numbers you type never leave your device.
Results are estimates for general information. For medical, legal, structural or financial decisions, confirm with a qualified professional.