Sourdough Ratio Calculator

Your Recipe Weights:

Total Dough Weight: 0 g

Results copied to clipboard!

What is a sourdough ratio calculator?

A sourdough ratio calculator is a tool that uses **baker’s percentages** to determine the precise weight of each ingredient (water, starter, and salt) relative to a specified amount of flour. Instead of using fixed measurements like cups or tablespoons, which can be inaccurate, baker’s math defines flour as 100%, and all other ingredients are a percentage of the flour’s weight. This method provides consistency, scalability, and control over your final loaf. Whether you want to make one loaf or ten, using a sourdough ratio calculator ensures your dough’s characteristics remain the same.

The Sourdough Ratio Formula (Baker’s Percentage)

The logic behind this sourdough ratio calculator is straightforward. You start with your main ingredient, flour, and calculate everything else from there. This approach makes it simple to adjust hydration or leavening without re-calculating everything from scratch.

• Water Weight = Flour Weight × (Hydration % / 100)
• Starter Weight = Flour Weight × (Starter % / 100)
• Salt Weight = Flour Weight × (Salt % / 100)
• Total Dough Weight = Flour Weight + Water Weight + Starter Weight + Salt Weight

Variables Table

Variable	Meaning	Unit	Typical Range
Total Flour	The base of the recipe.	grams (g)	300g – 2000g
Hydration %	The amount of water, affecting crumb openness.	%	65% – 85%
Starter %	The amount of leaven, affecting fermentation speed.	%	10% – 25%
Salt %	Controls flavor and fermentation.	%	1.8% – 2.2%

Practical Examples

Example 1: Classic Country Loaf

Let’s say you want to make a standard loaf using 1000g of flour with a balanced texture.

• Inputs: Flour = 1000g, Hydration = 72%, Starter = 20%, Salt = 2%
• Results:
  • Water: 1000g * 0.72 = 720g
  • Starter: 1000g * 0.20 = 200g
  • Salt: 1000g * 0.02 = 20g
  • Total Dough Weight: 1000 + 720 + 200 + 20 = 1940g (Makes two large loaves)

Example 2: High Hydration Whole Wheat Blend

For a more open, airy crumb using a blend of flours, you might increase the hydration.

• Inputs: Flour = 500g, Hydration = 80%, Starter = 15%, Salt = 2.2%
• Results:
  • Water: 500g * 0.80 = 400g
  • Starter: 500g * 0.15 = 75g
  • Salt: 500g * 0.022 = 11g
  • Total Dough Weight: 500 + 400 + 75 + 11 = 986g (Makes one large loaf)

For more recipes, you might be interested in a baker’s percentage calculator.

How to Use This sourdough ratio calculator

1. Enter Total Flour: Start by deciding how much flour you want to use. 500g is great for one loaf, while 1000g is perfect for two.
2. Set Hydration: Adjust the hydration percentage. Beginners should start around 68-72%. More advanced bakers might push to 80% or higher for a more open crumb.
3. Choose Starter Percentage: A lower percentage (10-15%) gives a longer, slower fermentation (more flavor), while a higher percentage (20-25%) speeds things up.
4. Set Salt Percentage: 2% is the standard for flavor and structure. Don’t go below 1.8% or above 2.5%.
5. Review Results: The calculator instantly provides the exact weight in grams for water, starter, and salt, plus the total weight of your dough.

Key Factors That Affect Sourdough Ratios

• Flour Type: Whole grain flours absorb more water than white flour, so you may need to increase hydration when using them. Explore more about this with a bread hydration guide.
• Ambient Temperature: In a warmer kitchen, you might decrease your starter percentage to slow down fermentation. In a cooler kitchen, you might increase it.
• Starter Potency: A very active, vigorous starter (fed with a 1:1:1 ratio) will work faster than a less active one. A sourdough starter feeding schedule can help manage this.
• Desired Fermentation Time: If you want a long, overnight bulk ferment, use a lower starter percentage (e.g., 10%). For a same-day bake, use a higher percentage (e.g., 20-25%).
• Final Crumb Structure: Higher hydration leads to a more open, irregular crumb with larger holes. Lower hydration creates a tighter, more uniform crumb, which is great for sandwiches.
• Salt’s Role: Salt isn’t just for flavor. It also tightens the gluten network and helps control the yeast’s activity, preventing over-fermentation.

An autolyse calculator could also be a useful tool for your process.

Frequently Asked Questions (FAQ)

What is baker’s percentage?

It’s a method where flour is 100%, and all other ingredients are expressed as a percentage of the flour weight. It ensures consistency and scalability in recipes.

How does hydration affect my dough?

Hydration is the ratio of water to flour. Higher hydration (e.g., >75%) results in a wetter, stickier dough that can produce a more open, airy crumb. Lower hydration (<70%) results in a stiffer dough that's easier to handle and yields a tighter crumb.

What’s a typical starter percentage?

Most recipes use between 10% and 25% starter. Use less for a longer fermentation (more sour flavor) and more for a quicker rise.

Why is the salt percentage always around 2%?

A salt percentage of 1.8-2.2% provides the best balance of flavor, gluten strengthening, and fermentation control. Too little salt leads to a bland, weak dough, while too much can inhibit the yeast.

Does this calculator work for whole wheat flour?

Yes. However, whole wheat flour absorbs more water, so you might want to increase the hydration by 5-10% compared to a recipe using only white flour to achieve a similar dough consistency.

How do I calculate the “true hydration” including the starter?

This calculator uses a simplified model. For “true” hydration, you must account for the flour and water in the starter itself. Assuming a 100% hydration starter (equal parts flour and water), you would add half the starter’s weight to the total flour and half to the total water before calculating the final percentage.

Can I make a smaller or larger batch?

Absolutely. That’s the beauty of a baker’s percentage calculator. Simply change the “Total Flour” value, and all other ingredients will scale proportionally, maintaining the same dough characteristics.

My dough is too sticky. What did I do wrong?

High hydration dough is naturally sticky. If you’re a beginner, try reducing the hydration to 70-72%. Also, ensure you’re developing enough gluten through stretch-and-folds. Wetting your hands before handling the dough can also help manage stickiness.