| Ingredient | Weight | Baker's % |
|---|---|---|
| Total dough | - | - |
How the baker's percentage calculator works
Each ingredient's weight is the flour weight multiplied by its percentage. Percentages are measured against the flour you add to the bowl, with the levain listed separately, the same convention as the recipes on this site. The overall hydration line adds back the flour and water inside the levain, using the levain hydration you enter.
For a 100% hydration levain, half its weight is flour and half is water. For a stiffer 60% levain, flour is 100 รท 160 of its weight, or 62.5%.
Working back from a dough weight
To make a set weight of dough, divide it by the total percentage shown in the table. For example, a 1,000 g dough at 197% needs about 508 g of flour. Enter that and the rest follows. See baker's percentages for a full worked example.
Starting percentages for common sourdough breads
| Bread | Hydration | Levain | Salt |
|---|---|---|---|
| Country loaf | 75% | 20% | 2% |
| Whole wheat and rye | 80% | 20% | 2% |
| Sandwich tin loaf | 65% | 20% | 2% |
| Focaccia | 85% | 20% | 2% |
Adjusting a recipe one number at a time
- Hydration: move in steps of 2 to 5%. A jump from 70% to 80% changes how the dough handles far more than it sounds.
- Levain: lowering it slows bulk fermentation, which can help in a warm kitchen or on a long working day. See the schedule planner.
- Salt: keep it between about 1.8 and 2.2%. It seasons the bread and also steadies fermentation.
- Flour type: wholegrain flour absorbs more water, so raise hydration a little when you swap some in.
Write down the numbers for each bake alongside how the dough felt and how the loaf turned out. After a few bakes the percentages that suit your flour and kitchen become clear.
The calculator handles flour, water, levain and salt. For butter, sugar or seeds, multiply the flour weight by their percentage in the same way.
Baker's percentage calculator FAQ
Does the calculator include the flour in the levain?
The table lists the levain separately, the same way the recipes here do. The line under the table adds the levain's flour and water back in to give the overall hydration.
What hydration should a beginner use?
Around 70% is easier to handle than the 75% in the country loaf, and it suits first loaves or weaker flour. Move up in steps of 2 to 5%.
Is anything I type saved?
No. The calculator runs entirely in your browser, and the numbers aren't sent anywhere or stored.