sourdoughy

Perfect sourdough, every time.

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Flour
460 g
Water
331 g
Active starter
100 g
Salt
9.7 g
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Your flour and starter

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1 loaf · 800 g · 72% hydration · 100% bread flour · 2.1% salt

Loaf size

Dough weight per loaf. Total batch = loaves × size.

Hydration level

Water affects dough texture. Higher = more open crumb but trickier to handle.

Flour mix

Whole wheat and rye absorb more water. We automatically add water to the recipe based on your choice.

Room temperature?

Affects how long fermentation takes.

Your recipe

Here's your custom sourdough. Happy baking!

Your recipe

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    Baker's percentages—adjust to taste. Values update live.

    We use baker's percentage: all ingredients are expressed as a percentage of the total flour. This makes it easy to scale recipes. Hydration (water ÷ flour) affects crumb structure—higher = more open but trickier to handle. Levain is your active starter; we adapt the recipe to use exactly what you have.

    Bulk fermentation is when the dough rises before shaping. The time varies with temperature—warmer = faster. Watch for visual cues: the dough should increase in volume by ~50%, have a domed top, and pass the poke test (gentle poke springs back slowly). Don't rely on time alone.

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    Bulk fermentation timer

    Watch for 50% volume increase and a domed top — don't rely on time alone.

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    How baker’s percentage works

    Every weight in your recipe is expressed as a percentage of the total flour. Flour is always 100%.

    Hydration is the water-to-flour ratio. 72% hydration means 720 g water for every 1,000 g flour. Higher hydration produces an open, holey crumb; lower hydration is easier to shape.

    Salt and levain are also percentages of flour. 2.1% salt and 20% levain are common starting points for sourdough. The numbers stay constant whether you bake one loaf or ten — just scale the total.