Sourdough Bread Calculator

Final loaf weight

g

Flour + Water + Levain in grams.

Loaf hydration

%

Baker's percentage of water-to-flour ratio. Typically 70% to 80%.

Salt

%

Baker's percentage of salt-to-flour ratio. Typically 1.5% to 3%.

Levain

%

Baker's percentage of levain-to-flour ratio. Typically 10% to 30%.

Levain hydration

%

Baker's percentage of water-to-flour ratio. Typically 100%.

Fermentation temperature

°F

Typically 75-80°F depending on how long fermentation should last.