Murwell Food

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.
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
58-70%
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
Create

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 fill-in 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
Answer

%

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 water-to-flour 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