Each guide answers one question bakers ask often, shows the arithmetic, and links to the calculator that does it for your own numbers.
- Baker's percentages for sourdough, without the confusion
How baker's percentages work for sourdough, why the starter's flour and water count, and how to turn percentages into grams for any loaf size.
- How to feed a sourdough starter straight from the fridge
How to wake up a refrigerated sourdough starter: what ratio to feed, how warm to keep it, what the grey liquid means, and when it is ready to bake.
- Sourdough hydration explained: what 65% to 85% means for your dough
What sourdough hydration is, how to calculate it with your starter included, and what 65%, 70%, 75%, 80% and 85% doughs feel like to work with.
- Sourdough starter feeding ratios: 1:1:1 vs 1:2:2 vs 1:5:5
What sourdough starter feeding ratios mean, how 1:1:1, 1:2:2, 1:5:5 and 1:10:10 change timing, and the exact grams for each.