Calculate exact ingredients using baker's percentages
Enter your target dough weight, hydration, starter percentage, and salt percentage to get exact gram amounts. Accounts for flour and water contributed by the starter (assumed 100% hydration). Every gram matters in sourdough. Use a scale.
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In baker's math, flour is always 100% and everything else is a percentage of the flour weight. This makes any loaf easy to scale. Example shown for 500 g of flour.
| Ingredient | Baker's % | For 500 g flour |
|---|---|---|
| Bread flour | 100% | 500 g |
| Water | 70% | 350 g |
| Starter (100% hydration) | 20% | 100 g |
| Salt | 2% | 10 g |
The starter also adds flour and water (50 g each here), so precise recipes subtract that from the totals. Total dough ~960 g.
Sourdough baking is precise. A 5% change in hydration transforms the dough from manageable to impossibly sticky. Baker's percentages (where flour = 100%) make scaling any recipe trivial, but only if you measure by weight. A $15 kitchen scale is the single best investment for sourdough baking.
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