Sourdough maths, done properly

Calculators that count the flour and water inside your starter, so the hydration you pick is the hydration you get. Free, in grams, and they work on the phone propped next to your scale.

In the order you use them on bake day

  1. The night before or morning ofSourdough starter feeding ratio calculator

    Turn a ratio like 1:5:5 into grams of starter, flour and water, and see the hydration you end up with.

  2. If your recipe uses a levainLevain calculator

    Build exactly the levain your recipe needs, at any hydration, from the starter you keep.

  3. Before you weigh anythingSourdough recipe calculator (baker's percentages)

    Choose loaf size, hydration, starter and salt; get the grams to weigh out.

  4. As you mixDesired dough temperature calculator

    Work out how warm your water should be so the dough lands at the temperature you want.

  5. To fit it all into your daySourdough schedule planner

    Plan feeding, mixing, bulk, shaping and baking around the time you want bread.

Checking someone else's recipe?

Most recipes quote hydration without the starter. Put their numbers into the sourdough hydration calculator to see how wet the dough really is.

Why another set of sourdough calculators?

Because the hard cases are where bakers get stuck: a stiff starter in a high-hydration dough, a liquid levain built from a stiff seed, or a recipe scaled from one loaf to three. Each calculator here solves the whole problem rather than the easy version, shows the formula it used, and has a worked example you can check by hand. See how we calculate.

Everything runs in your browser. Your numbers are remembered on your own device so you can come back next bake, and nothing is sent to us.