sourdoughy
Let's bake a loaf
Do you already know how much flour and starter you want to use?
Other dough calculators
Your flour and starter
Enter your amounts. We'll calculate water and salt for your chosen hydration.
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g
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How much starter do you have?
We'll build the recipe around your levain—no waste, no guesswork.
How many loaves?
Choose size per loaf in the next step.
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
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.