Sourdough Ratio Calculator (Baker's Percentages)
Turn baker's percentages into exact gram weights for flour, water, starter and salt.
Enter your values
ⓘ Live results
- Flour to add
- 450 g
- Water to add
- 325 g
- Starter
- 100 g
- Salt
- 10 g
- Total dough weight
- 885 g
- Overall hydration
- 75 %
Starter flour and water are counted in the totals.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour (total) | 500 | 100% |
| Water (total) | 375 | 75% |
| Starter | 100 | 20% |
| Salt | 10 | 2% |
Quick answer
Baker's percentages express every ingredient as a share of flour weight. For 500 g flour at 75% hydration, 20% starter and 2% salt you need 375 g water, 100 g starter and 10 g salt.
ingredient grams = flour grams × baker's percentage
How to use the Sourdough Ratio Calculator
- 1Enter your target total flour weight.
- 2Set hydration, starter and salt percentages.
- 3Weigh out the adjusted flour and water amounts.
Worked example
Using the values the calculator loads with:
Inputs
- Total flour500 g
- Hydration75 %
- Starter / levain20 %
- Salt2 %
- Starter hydration100 %
Results
- Flour to add450 g
- Water to add325 g
- Starter100 g
- Salt10 g
- Total dough weight885 g
- Overall hydration75 %
Frequently asked questions
What hydration should a beginner use?
65–70% is far easier to shape. Move to 75–80% once you are comfortable with stretch and folds.
Why subtract starter flour and water?
A 100% hydration starter is half flour, half water. Counting it keeps your true hydration accurate instead of accidentally wetter than intended.
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.