SourDough Calculator
This app will give you the amount of sourdough starter to use
in a recipe. It takes into consideration the ratio of water to flour in your
starter. The app uses
baker percentages and the hydration level of the desired dough
to create recipes.
Baker percentages is a way to describe recipes by giving ingredients as a percentage of the flour to be used.
Hydration level is the percentage of liquids to solids. Usually the hydration level of dough is somewhere between 58% and 70%. Anything lower and it might be too dense. Higher and the dough is difficult to handle. Bagels/NY Pizza is at around 58%. Ciabatti at 70%. You get the idea.
While this may sound like gibberish, the app does all the heavy lifting. Just insert the amounts in the below calculator and the recipe will appear. Much like the way sourdough bread rises from only flour and water. Magically.
If you need any help figuring out the hydration of your starter, you can use this hydration calculator.
The most accurate way to measure ingredients is to use a scale. Although, for those ingredients that are usually too small at home to measure accurately by weight (i.e.  salt, yeast, baking soda, baking powder), volume measurements are also provided.
Baker percentages is a way to describe recipes by giving ingredients as a percentage of the flour to be used.
Hydration level is the percentage of liquids to solids. Usually the hydration level of dough is somewhere between 58% and 70%. Anything lower and it might be too dense. Higher and the dough is difficult to handle. Bagels/NY Pizza is at around 58%. Ciabatti at 70%. You get the idea.
While this may sound like gibberish, the app does all the heavy lifting. Just insert the amounts in the below calculator and the recipe will appear. Much like the way sourdough bread rises from only flour and water. Magically.
If you need any help figuring out the hydration of your starter, you can use this hydration calculator.
The most accurate way to measure ingredients is to use a scale. Although, for those ingredients that are usually too small at home to measure accurately by weight (i.e.  salt, yeast, baking soda, baking powder), volume measurements are also provided.
Total Weight of Desired Dough 
Positive Numbers Only
454 Grams = 1 Pound


Hydration % of
Desired Dough 
Positive Numbers Only
Ratio of Liquids
to Solids in Recipe Usually Between 5870% Lower = Denser 

SourDough Starter Hydration (% of Water to Flour in Starter) 
Positive Numbers Only
% of
Water to Flour in SourDough Starter Typically 50%  200% 

SourDough Starter % (% of starter in final dough) 
Positive Numbers Only
Starter
Typically Between 10%  30% of the Flour 

Salt % 
Positive Numbers Only
Salt
Typically 1.75% to 2.5% of the Flour 

Yeast % 
Positive Numbers Only
Yeast
Typically Between .25%  1% of the Flour 

Sugar % 
Positive Numbers Only
Sugar %
Typically Between 1%  10% of the Flour 

Oil % 
Positive Numbers Only
Oil
Percentage Typically 1%  10% of the Flour 

Diastatic Malt % 
Positive Numbers Only
Diastatic
Malt % Typically Between 1%  5% of the Flour 

Honey % 
Positive Numbers Only
Honey %
Typically Between 1%  5% of the Flour 

Egg % 
Positive Numbers Only
Egg % Typically Between 5%  10% of the Flour 

Baking Soda % 
Positive Numbers Only
Baking Soda %
Typically Between 1%  5% of the Flour 

Baking Powder % 
Positive Numbers Only
Baking Powder %
Typically Between 1%  5% of the Flour 

Butter % 
Positive Numbers Only
"Not too much butter,"
Say the Cardiologists. What do they know? 

Milk % 
Positive Numbers Only
Used in Pancake Batters
and Sweet Breads Percentages Can Vary 

Liquid A % 
Positive Numbers Only
Any Liquid Ingredient


Solid A % 
Positive Numbers Only
Any Solid Ingredient

Recipe 
Ingredient  Grams  

Flour  
Water  
SourDough Starter 

Salt 
( tsp)  
Yeast 
( tsp)  
Sugar  
Oil  
Diastatic Malt 

Egg 
( Eggs) 

Honey  
Baking Soda 
( tsp) 

Baking Powder 
( tsp) 

Butter  
Milk  
Liquid A  
Solid A 
Enjoy Life. Bake Bread. Return to Recipe Creator.
SourDough Help
Where can I get Sourdough Starter?
You can grow your own. You can ask a friend. You can get some free starter from the wonderful people who are keeping the memory of Carl Griffith alive. Or you can buy it on Amazon.
How do I figure out the percentage of my sourdough starter?
Sourdough starter is generally kept using equal amounts of water and flour by volume or by weight. If you add water/flour by a measuring cup, the starter is 200% (water weighs about twice as much as flour). If you're weighing out equal amounts of water/flour, the hydration of the sourdough starter is 100%. The general formula to calculate the sourdough hydration % is (weight of flour)/(weight of water) * 100. Below is a fillin that does the calculation for you.
How long do I bake the bread?
Until it's done. Okay, that might not be the best answer. For loaves, bake until the inside is at 190 Fahrenheit or 88 Celsius. Use a thermometer like this. You can also use a chopstick to poke the bread. If the center of the dough is still sticky, put it back in the oven.
At what temperature do I bake?
Depends on what you're baking. For sourdough loaves, I stay around 375(190 Celsius). Bagels at 425(220 Celsius). New York/Thin Style Pizza is at 550 (290 Celsius). General rule is the thicker the loaf, the lower the temperature. Don't go below 325 (160 Celsius). You're not braising a roast.
How come you don't have any photos on your website?
Speed. We hate what the Internet has become. Slowwwwwww. Popups. Videos Blaring. You want pictures? Do a Google search.
How do you make money from this site?
Volume.
Enjoy Life. Bake Bread. Return to Recipe Creator.
You can grow your own. You can ask a friend. You can get some free starter from the wonderful people who are keeping the memory of Carl Griffith alive. Or you can buy it on Amazon.
How do I figure out the percentage of my sourdough starter?
Sourdough starter is generally kept using equal amounts of water and flour by volume or by weight. If you add water/flour by a measuring cup, the starter is 200% (water weighs about twice as much as flour). If you're weighing out equal amounts of water/flour, the hydration of the sourdough starter is 100%. The general formula to calculate the sourdough hydration % is (weight of flour)/(weight of water) * 100. Below is a fillin that does the calculation for you.
How long do I bake the bread?
Until it's done. Okay, that might not be the best answer. For loaves, bake until the inside is at 190 Fahrenheit or 88 Celsius. Use a thermometer like this. You can also use a chopstick to poke the bread. If the center of the dough is still sticky, put it back in the oven.
At what temperature do I bake?
Depends on what you're baking. For sourdough loaves, I stay around 375(190 Celsius). Bagels at 425(220 Celsius). New York/Thin Style Pizza is at 550 (290 Celsius). General rule is the thicker the loaf, the lower the temperature. Don't go below 325 (160 Celsius). You're not braising a roast.
How come you don't have any photos on your website?
Speed. We hate what the Internet has become. Slowwwwwww. Popups. Videos Blaring. You want pictures? Do a Google search.
How do you make money from this site?
Volume.
Enjoy Life. Bake Bread. Return to Recipe Creator.
SourDough Hydration Calculator
To figure out the hydration percentage of your starter, just insert the amounts. You can
use either volume (cups) or weight.
Volume (Cups) Or Weight 

Flour 
Positive Numbers Only
Amount of
Flour in Starter 

Water 
Positive Numbers Only
Amount of
Water in Starter 
% 
Enjoy Life. Bake Bread. Return to Recipe Mode.
About
This app to create sourdough recipes comes out of a
spreadsheet that I had written years ago. Using sourdough
starter has always been a bit more tricky than yeast. Part of the
difficulty is calculating the amount of sourdough starter needed in a
recipe to achieve a certain hydration. The ratio of watertoflour in the starter
complicates the baking. Anyway, this app makes it a lot easier.
If a mistake is noticed or you have a comment/suggestion regarding the application, please send an email.
Email
If a mistake is noticed or you have a comment/suggestion regarding the application, please send an email.