Sourdough Bread Ratio Calculator
Baker's percentages for flour, water, starter and salt.
Enter your values
ⓘ Live results
Results
- 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 %
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.
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.
About this calculator
- Built and reviewed by James Whitfield · How we build and test calculators
- Report an error
Results are estimates for general information. For medical, legal, structural or financial decisions, confirm with a qualified professional.