Sourdough Starter & Bread Calculator
Calculate feeding ratios, total dough hydration, and exact ingredient amounts for your sourdough bread.
Bread Recipe Calculator
Understanding Hydration
Hydration is the ratio of water to flour in your dough, expressed as a percentage. A 72% hydration means 72g of water for every 100g of flour. Higher hydration = more open crumb structure, but harder to handle.
| Hydration | Dough Feel | Best For |
|---|---|---|
| 60-65% | Firm, easy to shape | Beginners, sandwich bread |
| 70-75% | Slightly sticky, manageable | Standard sourdough boule |
| 78-82% | Sticky, requires skill | Ciabatta, open crumb bread |
| 85%+ | Very wet, advanced | Focaccia, pizza dough |
Sourdough Starter Feeding Schedule
Maintaining starter: Feed once daily at room temperature, or once weekly if kept in the fridge. Use a 1:1:1 ratio (equal parts starter, flour, water by weight).
Before baking: Feed your starter 8-12 hours before you need it. Use a 1:3:3 or 1:5:5 ratio for a more vigorous rise. The starter is ready when it has doubled in size and passes the "float test" (a spoonful floats in water).
Basic Sourdough Timeline
Evening: Feed starter. Next morning: Mix dough, autolyse 30 min, add salt. Morning-afternoon: Bulk fermentation 4-6 hours with stretch and folds every 30 min for first 2 hours. Afternoon: Shape, place in banneton. Evening: Refrigerate 12-16 hours. Next morning: Preheat oven with Dutch oven to 500°F (260°C), bake covered 20 min, uncovered 20-25 min at 450°F (230°C).