Baker's math

Three tools for sourdough: size a dough at a given hydration, build the exact levain it needs, and track what your starter is made of as you feed it.

Dough

Total flourwhole recipe

Flour 1the base

Flour 2e.g. rye

Flour 2 share

Hydration

Starter amount

Starter

Pre-fermented flour Versäuerung

Starter is Flour 2

Starter hydration

Salt

Flour 1 to add 450g

Flour 2 to add 0g

Water to add 325g

Startercontains 50g flour + 50g water · 10% pre-fermented flour 100g

Salt 10.0g

Total dough 885g

Levain

Builds the exact starter your dough needs, from a spoonful of the one you keep.

Build 100 g at 100% for your dough.

Seed, your startercontains 10g flour + 10g water 20g

Flour to add 40g

Water to add 40g

Total levain 100g

Feed ratio seed : flour : water

Seed hydration

Build extra

Feeding a starter

Keep 1 part of your current starter, add flour and water. See how its flour blend shifts feed by feed. Defaults track a rye starter fed 1:3:3 with wheat.

Starter grainwhat it is now

Feeding grainwhat you add

Current rye in starter

Current hydration

Feed ratio starter : flour : water

Fed flour is

% rye

Consecutive feeds

Show