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Free baking tool
Baker's percentage calculator
Grams of flour, water, starter and salt from your hydration and percentages, and the true hydration with the starter counted.
Weigh out
–
Water–
Starter–
Salt–
Total dough–
True hydration (starter included)–
Questions
What are baker's percentages?
Every ingredient is written as a percentage of the flour weight, with flour at 100 %. 500 g flour at 75 % hydration means 375 g water.
What is true hydration?
The water from both the bowl and the starter divided by all the flour, including the flour in the starter. A 75 % dough with 20 % starter at 100 % hydration is about 75 % either way; stiff starters lower it.
How much starter should I use?
Most sourdough recipes use 10–25 % starter. Less starter means a longer, slower rise.