Sourdough bread calculator

Author: A | 2025-04-24

Sourdough bread for beginners – Easiest method for new bakers; Master Recipe for Artisan Bread; The secret of the elusive sourdough bread oven spring; Sourdough Bread Scoring Tutorial – How to get perfect sourdough bread; Baker’s Tools. Bread Calculator

Sourdough Bread Calculator - Heavenly Sourdough

To use our sourdough bread calculator, you just need to input your desired final bread weight. This will allow the calculator to determine the amount of flour, water, salt, and sourdough starter you will need to make your bread. Yes! As easy as that!Optionally, you can also input the hydration percentage, which is the ratio of water to flour in your dough. We have set the default hydration to 70%, but you can adjust this to your preference. Just keep in mind that a higher hydration percentage will result in a more wet and sticky dough that can be harder to work with.You can also input the percentage of any inclusions, such as seeds, nuts, or dried fruit, that you want to add to your dough. This will allow the calculator to adjust the amounts of the other ingredients accordingly.Once you have input all of the necessary information, the sourdough bread calculator will provide you with the exact amounts of each ingredient you need to make your bread. You can then use these quantities to start mixing and baking your sourdough bread.If you’re feeling intimidated to start, let me tell you this, don’t be. Come and join us in Mom’s Cooking Club. Find out what we’re all about and let’s have some fun together! The baker’s percentage is a technique used by bakers to specify the proportions of ingredients in a recipe. Instead of measuring ingredients by weight, the baker’s percentage expresses the ratio of each ingredient relative to the total amount of flour used in the recipe. This allows bakers to easily adjust the quantities of ingredients when scaling a recipe up or down, or when substituting one ingredient for another.To calculate the baker’s percentage for a particular ingredient, you first need to determine the weight of the flour in the recipe. This is known as the “base” or “100%” ingredient, since all other ingredients are expressed as a percentage of the flour weight. For example, if a recipe calls for 500 grams of flour, the weight of the flour is the base and it is equal to 100%.Once you know the weight of the flour, you can calculate the baker’s percentage for each other ingredient by dividing its weight by the weight of the flour and multiplying by 100. For example, if a recipe calls for 300 grams of water, the baker’s percentage for the water would be

Bread Calculator Sourdough Bread Baking

A sourdough calculator is an essential tool for bakers that helps determine hydration levels, starter percentages, and flour ratios for creating the perfect loaf of sourdough bread. These calculators typically factor in variables such as:Total dough weight desiredHydration percentageStarter percentage and hydrationSalt percentageAdditional ingredientsLet’s say you want to make a basic sourdough loaf with:Target dough weight: 1000gHydration: 75%Starter: 20% (100% hydration)Salt: 2% Desired WeightHydrationStarter %Flour (g)Water (g)Starter (g)Salt (g)500g65%20%285185576500g70%20%294205576500g75%20%300225576500g80%20%307245576750g65%20%450292.5759.0750g70%25%425297.5106.259.0750g75%25%4003001009.0750g80%30%375300112.59.01000g65%20%606.25393.7512512.51000g70%25%58825214712.51000g75%30%57142817112.51000g80%30%53242516012.51500g65%20%90058518022.51500g70%25%850595212.522.51500g75%30%80060024022.51500g80%30%75060022522.5Sourdough Ratio FormulaThe sourdough formula is based on what bakers call “baker’s percentages,”:A sourdough formula consists of:Flour (100%)Water (varies, typically 65-85%)Starter (15-30%)Salt (1.8-2.2%)For a 70% hydration bread with 20% starter and 2% salt:Total flour weight: 500g (100%)Water: 350g (70%)Starter: 100g (20%)Salt: 10g (2%)How do you calculate sourdough ratio?Determine total flour weight (including flour in starter)Calculate water content (including water in starter)Factor in starter hydrationAdjust for desired final dough hydrationFor a 75% hydration dough using 20% starter at 100% hydration:Base flour: 400gStarter (20%): 80g (contains 40g flour + 40g water)Additional water needed: 260gTotal hydration = (300g water / 400g flour) × 100 = 75%What is the best ratio for sourdough bread?Hydration: 65-80% for beginners, up to 90% for experienced bakersStarter: 15-30% of total flour weightSalt: 1.8-2.2% of total flour weightTotal flour: 500g (100%)Water: 350g (70% hydration)Starter: 100g (20%)Salt: 10g (2%)The optimal sourdough ratio varies depending on flour type, desired outcome, and baker’s experience. How to calculate sourdough weight?Total Weight = Flour + Water + Starter + Salt + Additional IngredientsCalculating total sourdough weight involves adding all ingredient weights while considering the moisture content of each component.Flour: 500gWater: 350gStarter: 100gSalt: 10gTotal Dough Weight = 960gHow to figure out how much sourdough starter to use?For overnight fermentation (8-12 hours): 15-20%For same-day baking (4-8 hours): 25-30%For warm conditions: Reduce by 5%For cold conditions: Increase by 5%For a 1000g loaf with 20% starter:Total flour: 500gStarter needed = 500g × 20% = 100gDetermining the correct amount of starter depends on:Desired fermentation timeRoom temperatureFlour strengthRecipe requirementsWhat does higher hydration do for sourdough?Higher hydration in sourdough significantly impacts the final bread:Creates a more open crumb structureProduces larger holes in the breadResults in a thinner, crispier crustExtends shelf lifeIncreases dough extensibilityStandard vs High Hydration (1000g total dough)Standard (70%):- Flour: 565g- Water: 395g- Starter: 30g- Salt: 10gHigh (80%):- Flour: 532g- Water: 428g- Starter: 30g- Salt: 10gRelated Food Calculators:Raw Chicken to Cooked Chicken WeightRaw to Cooked Meat Weight ConversionVinegar Dilution CalculatorSubway Calories CalculatorSelf-Raising Flour CalculatorAlcohol Dilution CalculatorPulled Pork CalculatorBaker’s Percentage CalculatorSourdough Hydration CalculatorIce Cream Calculator Per PersonParty Drink CalculatorUnpopped Popcorn to PoppedBBQ CalculatorPriming Sugar Calculator Thanks for visiting and reading! My name is Garth, and I would like to welcome you to my personal birding space. Post navigation

Bread Calculator Sourdough Bread Baking - Sourdough Bakers Group

Hip2Save may earn a small commission at no extra cost to you via trusted partners and affiliate links in this post. Prices and availability are accurate as of time posted. Read our full disclosure policy here. Create a cute and simple sourdough starter jar Christmas ornament for the sourdough baker in your life! Where are my fellow sourdough peeps? 🍞I am so excited to share this easy and cute mini mason jar ornament that looks like a tiny sourdough starter! It’s such a perfect frugal DIY craft to make for yourself or to give out to your fellow sourdough-loving friends and family. I can’t get over how adorable this turned out using mini 4oz mason jars and white kitchen sponges!I am brand new to making sourdough bread this year and LOVING it! Honestly, it’s the most satisfying feeling to make a beautiful loaf of bread for my family, and it’s pretty simple to make when you get the timing and process down. Having a strong soughdough starter is key. You can order sourdough starter online, get some from a friend, or make your own.Here’s my actual jar of sourdough starter!I made my own, which is about a month old now, and I also bought some from a woman in my neighborhood who is 20 years old. Hip2Save’s owner Collin and her sister Bryn are also now super into sourdough baking! We are having fun chatting about sourdough, and we all use Emile Raffa’s same everyday sourdough recipe.I also just started reading her book Artisan Sourdough Made Simple and LOVE it! mini 4 oz. mason jar white sponge or scrubby rubberband small piece of cloth or fabric ribbon or twine label using label maker 1 Trace a piece of white sponge with the jar and cut it out for the “starter”.. Sourdough bread for beginners – Easiest method for new bakers; Master Recipe for Artisan Bread; The secret of the elusive sourdough bread oven spring; Sourdough Bread Scoring Tutorial – How to get perfect sourdough bread; Baker’s Tools. Bread Calculator

Simple Sourdough Bread Recipe - Sourdough Calculator

Homestyle Sandwich White Sourdough Loaf Finally, we have made a gluten free sourdough bread that makes a GREAT sandwich! This is a wholesome and hearty soft loaf which is full of fiber. Our gluten free sourdough bread promotes gut health, so not only does this BFree bread taste good, it does good too! More Information Did You Know? This is the BEST gluten free bread because we’ve made sure this loaf has bigger, stronger slices to hold even more of your favorite sandwich ingredients! Available NOW at Walmart. Related Recipes Water, Sourdough 21% (Rice Flour, Water), Corn Starch, Rice Flour, Psyllium Husk, Sunflower Seeds Oil, Buckwheat Flour, Rice Syrup, Pea Protein, Thickeners (Carbohydrate Gum), Salt, Citrus Fiber, Yeast, Millet Flour, Emulsifier (Mono and Diglycerides of fatty acids).May contain Sesame and Soy. For the most complete and up-to-date list of ingredients and nutritional information, please refer to the product packaging. Homestyle Sandwich White Sourdough Loaf Per 2 Slices (66g) ** * The % Daily Value (DV) Energy 150kcal Total Fat 2.5g 3% Saturated Fat 0.5g 2% Trans Fat 0g Cholesterol 0mg 0% Sodium 220mg 10% Total Carbohydrate 30g 11% Dietary Fiber 4g 15% Total Sugars 2g Includes Added Sugars 1g 2% Protein 2g 5% Vitamin D 2.5µg 15% Calcium 10mg 0% Iron 0.6mg 4% Potassium 60mg 2% * The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Back To Loaves Back To Products What our customers say Christine It is pretty much impossible to find foods my son truly enjoys since he developed several food allergies. He was SO excited when he tasted this bread. It is exactly like normal bread! Now he can have sandwiches for lunch again. This will now be a staple at our house. Cat Just wanted to say how much we love BFree products in our household. Having celiacs, and finding amazing products that make everyone happy has been so wonderful. We recently tried your sourdough and we were so impressed. Cannot wait to try more new products you have! Brandi Your gluten free homestyle sourdough bread is the best I have ever had. Thank you for figuring out what others haven’t . I appreciate the taste, texture, and size of the bread! Brittany Your homestyle sandwich bread is PHENOMENAL! The gluten free community has searched high and low for a gluten free sourdough bread that resembles regular gluten bread and you guys have done it! It’s soft and delicious and I nearly cried. Keep up the good work, you are much appreciated by us. Join our BFree community. We’ll share news, recipes, discounts, meet-ups,

Sourdough Bread Calculator - HoseNose.net

Have you ever thought “What else can I bake with sourdough starter? Besides beautiful loaves of bread, this list is full of ideas for creative ways to use your starter! Keep scrolling for a whole lot of In recent years, sourdough baking has trended definitely up. It seems like starter pets are the new lap dogs, except you get bread out of the deal instead of a hair on your pants. I’m not kidding–just ask a sourdough baker what their starter’s name is. They won’t even bat an eye when they tell you. And while I’m all about that good, crusty artisan sourdough loaf, (wo)man cannot live by bread alone. By which I mean, of course, you need to put that starter (and your discard) to good use.So I’ve compiled a list of things to make with your sourdough starter. It includes donuts! and pizza! and so much carby goodness made even better by the tangy flavor of sourdough. Some of the recipes are mine, some are from other blogs and websites. All of them are very, very good, and will make you love that bubbly, yeasty little pet in a jar even more than you already do. And mine is named Lawrence, just in case you were wondering. Because the cheesecloth over the top makes him look like Peter O’Toole in Lawrence of Arabia.Sourdough Donuts Let’s be honest–donuts are the real reason we’re here. They’re the real reason we’re anywhere. And these ones are so very good–light, airy, and tender, with pick-your-own-adventure topping options. Sourdough Donuts Recipe Overnight Sourdough PancakesOvernight Sourdough Pancakes are one of my favorite ways to use my discard. Most of the work is done the night before, so you can wake up and have pancakes in minutes! Make a double batch on the weekend and you’ll have breakfast all week long. Who said meal prep was boring?Overnight Sourdough Pancakes RecipeSourdough Pizza CrustThe word pizza is in the title. Need I say more? You can double or triple it for as many pizzas as you want, and the recipe is loaded with tips and tricks for crusty, artisan pizza. It’s pretty much like taking a little trip to Italy in your very own kitchen.Sourdough Pizza Crust RecipeSourdough FocacciaI know that focaccia is technically a bread, but this one is a lot simpler than your standard sourdough bread so I’m including. The recipe is from Stephanie, who blogs at Girl Versus Dough, and I’ve never been disappointed in any of her recipes! This one fits in perfectly with your morning starter feed, so with just a little extra effort you can have a great sourdough bread by dinner time.Easy Sourdough Focaccia RecipePhoto credit and rights belong to

tetris-hermetris/sourdough: sourdough bread calculator - GitHub

Bread dough rising in bulk fermentation. Michael HoewelerBulk fermentation begins after a preferment (starter or levain) is added to bread dough and lasts until it’s divided and preshaped. As the term suggests, bulk fermentation is the time when dough is fermenting in bulk, or one large mass. It’s an important step in the bread-making process wherein the dough is strengthened, generates acidity (flavor), and rises.When performed correctly, a successful bulk fermentation will result in bread dough that’s smooth, strong, and easy to handle; as well as well-risen with considerable yeast and bacteria populations.Ultimately, understanding how to bulk ferment dough is the key to making sourdough bread successfully. This is exactly what you’ll learn in this guide.Bulk Fermentation Guide ContentsBulk fermentation basicsStrengthening the dough during bulk fermentationWhen is bulk fermentation done?What is Bulk Fermentation?Bulk fermentation, or a dough’s first rise, is the period between mixing and preshaping dough. During this essential time, carbon dioxide and other compounds are produced as the dough ferments in a single large mass. Carbon dioxide production ensures a light and airy loaf of bread, while organic acids and other compounds bring desirable flavors, storage qualities, and improved texture. Skipping or shortening this step can result in underdeveloped flavors and an undesirably tight crumb structure.In my cookbook, I talk about the eight steps to making sourdough bread, from creating a levain (which is an offshoot of a sourdough starter) to baking. Bulk fermentation is the fourth step in the bread-making process, right before dividing and preshaping. This

Sourdough Bread (Bonus: Download a bread recipe calculator.)

Questions or comments below. I’d love to hear from you. Thank you for reading Sourdough: How to Use a Gram Scale + YouTube Video.Mariah N | TheFarmChicken.comMore Sourdough Recipes to use a Gram Scale with:Sourdough Cinnamon Raisin Bread Recipe with a SwirlNew York Style Sourdough Bagels: A Recipe from the FarmSourdough French Style Bread: A Recipe from the FarmIn every thing give thanks: for this is the will of God in Christ Jesus concerning you.1 Thessalonians 5:18Recipes from the FarmHomemade Sourdough English Muffin Bread Loaf RecipePosted on February 20, 2025 by TheFarmChicken43 shares Facebook Pinterest43 Email Last Updated on January 15, 2024 by TheFarmChicken Imagine you …Fancy Farm FoodsSourdough Caramel Ribbon Brownies: A Recipe from the FarmPosted on February 14, 2025 by TheFarmChickenLast Updated on January 15, 2024 by TheFarmChicken A sourdough and caramel brownie spin on the class…Fancy Farm FoodsSourdough Artisan Bread Loaf: A Recipe from the FarmPosted on February 11, 2025 by TheFarmChickenLast Updated on January 15, 2024 by TheFarmChicken You could be happening upon this sourdough recipe…Recipes from the FarmSourdough Graham Crackers: A Recipe from the FarmPosted on January 30, 2025 by TheFarmChickenLast Updated on January 15, 2024 by TheFarmChicken How fun it is to be able to make this staple at h…Recipes from the FarmFrom Scratch Sourdough Oatmeal Cream Pies RecipePosted on January 23, 2025 by TheFarmChickenLast Updated on January 15, 2024 by TheFarmChicken Do you remember growing up enjoying oatmeal cream…Recipes from the FarmSimple Sourdough Discard Fudgy Brownie RecipePosted on January 16, 2025 by TheFarmChickenLast Updated on January 15, 2024 by TheFarmChicken Do you need a recipe that is simple and chocolate… Post navigation. Sourdough bread for beginners – Easiest method for new bakers; Master Recipe for Artisan Bread; The secret of the elusive sourdough bread oven spring; Sourdough Bread Scoring Tutorial – How to get perfect sourdough bread; Baker’s Tools. Bread Calculator

Sourdough Bread Formula Batch Calculator

80 or 82°F (26 to 27°C), expect to need to shorten bulk fermentation due to increased fermentation activity. And vice versa.4. Use Your Intuition and Baking ExperienceConsider the dough’s composition (flour, hydration, pre-ferment) to intuitively judge the right time to divide it, a skill that develops with experience. For instance, overripe levain might require an earlier division due to faster fermentation.How Much Should Sourdough Rise During Bulk Fermentation?Judging when to end bulk fermentation based on how much the dough rises (volumetric increase) can be misleading. For instance, consider the amount of rise difference between a 70% hydration all-white bread dough (lots of rise) versus a 100% hydration whole wheat bread dough (much less rise).Due to the improved gas-trapping capabilities of white flour, the all-white dough will potentially double in volume, whereas the whole grain dough may only increase by 20% to 30%—yet both will be ready for dividing.Example Video: Ending Bulk Fermentation in My Best Sourdough Bread RecipeIn My Best Sourdough Recipe YouTube video, I show all the signs for when the dough has finished bulk fermentation and is ready to be divided.Bulk Fermentation FAQsWhen does bulk fermentation start?Bulk fermentation starts right after mixing is finished.When does bulk fermentation end?Bulk fermentation ends when the dough is divided. When a recipe only makes a single loaf of bread, dividing is unnecessary. Bulk fermentation ends when the dough is shaped.Is bulk fermentation necessary for bread dough?Yes, bulk fermentation is a necessary step in making sourdough bread. This process allows the dough to

How to Calculate Macros for Sourdough Bread

Weight of the bowl.The zero button is known as the tare function this zeros the weight on the scale so you can measure the next thing.Next add your ingredient to the bowl and press zero (tare) after each ingredient addition to the bowl you will press zero (tare).Once you have everything measured in your recipe you will turn your digital scale off.You have successfully measured ingredients with a digital scale!Now let’s look at the process more specifically with TheFarmChicken Sourdough Bread Recipe. This sourdough recipe is a higher hydration than some but is still manageable.Feeding your starter using a digital kitchen scale and equal parts ratios:Say you have 140 grams of starter in your jar. (It is helpful to write down your jar weight for easy reference and math.)Take your gram scale, turn it on and set your sourdough starter jar on the scale.Tare or zero the scale and add 280 grams of all-purpose flour, bread flour or whole wheat flour.Tare or zero the scale again and add 280 grams of room temperature water.Then stir your starter together set aside with the lid lightly placed on top of the jar or a tea towel (flour sack towels).Let double in size. This can take anywhere from 4-10 hours.Making TheFarmChicken Sourdough Bread Digital Gram Scale How To:Your starter has doubled and is ready to use.Take your gram scale, place it on a level, clean, work surface and turn it on.Place the mixing bowl on the digital scale and zero or tare the scale.Add the 280 grams of active sourdough starter, the amount of starter for the recipe, and tare or zero the scale.Add the 550 grams of water and tare or zero the scale.Mix this until it is combined.Add the 900 grams of bread flour and tare or zero the scale.Mix until shaggy.With the scale at zero again place a small dish on the scale and tare or zero the scale.Measure the 20g of kosher salt. Set to the side.You have now successfully used a gram scale to measure your homemade sourdough bread!More tips and perks with using a gram scale:Using a gram scale, you have less dishes which is such a perk! No need to use or dirty a measuring cup or measuring spoons. Less dishes means more time to do things you want!The accuracy of a gram scale is a good enough reason all on its own to learn how. Sourdough bread for beginners – Easiest method for new bakers; Master Recipe for Artisan Bread; The secret of the elusive sourdough bread oven spring; Sourdough Bread Scoring Tutorial – How to get perfect sourdough bread; Baker’s Tools. Bread Calculator

Sourdough Bread Formula Multiplication Calculator

Don’t toss that gluten-free sourdough discard—turn it into the most flavorful, airy focaccia bread instead! This easy gluten-free sourdough discard focaccia has a perfectly crisp crust, a soft, airy center, and a subtle tangy flavor from the discard. It’s absolutely delicious, topped with olive oil, flaky salt, and your favorite herbs!Allergen Information:Ingredient Notes:Tips For SuccessStep-By-Step: Make Gluten Free Sourdough Discard FocacciaHow to Store Gluten-Free Focaccia Bread:Frequently Asked Questions:Gluten-Free Related ReadingMore Gluten Free Sourdough Discard Recipes:Easy Gluten-Free Sourdough Discard FocacciaIf you love focaccia, you are in for a special treat. This gluten free discard focaccia recipe is based on my popular Gluten-Free Focaccia recipe. This recipe is easy to make and has all of the same great features as my regular recipe but with that “tang” of sourdough flavor.Why You’ll Love This Gluten-Free Sourdough Discard FocacciaThis recipe is a delicious way to use that extra gluten-free sourdough discard, giving it a second life instead of throwing it away.Sourdough discard and olive oil flavors combine into a soft, fluffy crumb with just the right amount of chew.The focaccia bakes up with perfectly crisp edges and a golden-brown top. It is made for dipping in herb-infused olive oil or pasta sauces!The discard adds a mild sourdough tang, which enhances the flavor without overpowering the classic focaccia flavor.Top it with flaky salt, fresh herbs, roasted garlic, sun-dried tomatoes, or olives to make it your own. If you love focaccia art, the dough is the perfect canvas!Use it in so many tasty ways! Serve it as a side, sandwich bread, pizza base, or snack—it’s great for dipping, toasting, or enjoying on its own!If you love baking with sourdough, check out my delicious gluten-free sourdough recipes!! If you feel like something sweet, use some discard to make this Gluten-Free Lemon Blueberry Loaf!Allergen Information:I know many of