Enter the target bread parameters to calculate the recipe (ingredient weights). The calculator will be the most useful tool while you planning your next beautiful loaf. A notebook to help me bake awesome sourdough bread using bakers percentages. I recommend adding our hydration calculator to your favorites. Then, we add the water and the flour in the recipe and the formula is set to go.
At first, we add the exact amount of starter we use in our recipe, the calculator automatically calculates it with the hydration we had in the first part (the yellow). The second part of the calculator (brown) – Here all the variables are calculated together. Total dough weight (g): Hydration (): Amount of starter (): Percentage is inoculation based: starter flour / total flour. All percentages refers to bakers percentage unless otherwise noted ( to the total flour amount). We just need to choose the amount of water and flour we usually refresh the starter with, then the gauge will display the exact starter hydration. Generate sourdough bread recipes from the hydration and of flours you want for the final loaf. At first sight, calculating how much water should be easy, but when we use a starter with different amount of water than the rest of the recipe, things start to get messy… until we use our hydration calculator So how do we use the calculator? The first part of the calculator (yellow) – We solely calculate the hydration level of the sourdough. Our calculator calculates the the total amount of water inside our recipe. A Simple Sourdough Calculator for the home baker using Bakers Math. This gives the weight of each ingredient needed to make the desired batch. Multiply the baker’s percent of each ingredient (in decimal form) times the weight of flour. So after learning about hydration we just want to find what the hydration of our recipe is, right? The baker website gives you the hydration calculator. Divide the desired or total batch weight by the total baker’s percent (in decimal form).
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