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Calcimator

Sourdough Hydration Calculator

Total dough hydration accounting for levain water and flour.

Inputs

%
%
%
%

Results

Flour to Add (g)

450

Water to Add (g)

310

Starter Weight (g)

100

Flour in Starter (g)50
Water in Starter (g)50
Salt (g)10
Total Dough (g)870
Actual Hydration (%)72
Approx. Loaves (~500g)1.7
Bulk Ferment (hrs at 72F)4
How to Use This Calculator
  1. Enter total flour in grams (including flour contributed by the starter) and your target hydration percentage.
  2. Set the starter percentage of flour (typically 15-25%) and your starter's hydration (usually 100%).
  3. Enter the salt percentage (standard 1.8-2.2% of flour).
  4. Review the additional flour to add, additional water to add, and exact starter weight.
  5. Use the bulk ferment time estimate (hours at 72°F) to plan your baking schedule.

How the result changes with Total Flour (grams)

Total Flour (grams)Flour to Add (g)Water to Add (g)Starter Weight (g)
1,045941648209
3,5333,1802,190707
6,5185,8664,0411,304
9,0058,1055,5831,801

What each input means

Total Flour (grams)
Total flour weight including what the starter contributes.
Target Hydration (%)
Desired hydration. Sandwich: 60-65%, artisan: 70-80%, ciabatta: 80-90%.
Starter (% of flour)
Starter weight as percentage of total flour. Typical: 15-25%.
Starter Hydration (%)
Your starter's hydration. Most common: 100% (equal flour and water).
Salt (% of flour)
Salt as percentage of total flour. Standard: 1.8-2.2%.

What each result means

Flour to Add (g)
Additional flour beyond what's in the starter.
Water to Add (g)
Additional water beyond what's in the starter.
Starter Weight (g)
Total starter to add.
Flour in Starter (g)
Flour contributed by the starter.
Water in Starter (g)
Water contributed by the starter.
Salt (g)
Salt weight to add.
Total Dough (g)
Final dough weight before baking.
Actual Hydration (%)
Verification of achieved hydration percentage.
Approx. Loaves (~500g)
Estimated number of standard loaves.
Bulk Ferment (hrs at 72F)
Estimated bulk fermentation time at room temperature.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    4 parameters
    Total Flour (grams) = 500, Target Hydration (%) = 72, Starter (% of flour) = 20, Starter Hydration (%) = 100 = 5 input(s) provided
  2. Calculate Flour to Add
    Flour to Add = totalFlourG - starterFlourG
    450 = 450
  3. Calculate Water to Add
    Water to Add = totalWaterG - starterWaterG
    310 = 310
  4. Calculate Starter Weight
    Starter Weight = totalFlourG * (starterPct / 100)
    100 = 100
  5. Calculate Flour in Starter
    Flour in Starter = starterWeightG / (1 + starterHydrationPct / 100)
    50 = 50
  6. Calculate Water in Starter
    Water in Starter = starterWeightG - starterFlourG
    50 = 50

Engine last updated . Checked against 2 independently-derived tests — how we verify calculators.

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