Kitchen-Optimized Sourdough Calculator

Sourdough Hydration & Baker's Percentage

Automate baker's math. Input your flour, hydration, and starter specs. BakersMath isolates hidden preferment liquids so your dough consistency stays perfectly predictable.

Dough Ingredients

Total Recipe Flour

g

Target Hydration

%

Starter (Levain) Weight

g

Starter Hydration

%

Salt Percentage

%

Add Custom Ingredient

Formula Weights 100% Adjusted

Flour to Add Adjusted for starter flour fraction

425g

Water to Add Adjusted for starter water fraction

285g

Sourdough Starter Added directly as levain

150g

Salt 2% of total flour

10g

Total Dough Weight Cumulative dough yield

870g

Starter (Levain) Breakdown 100% Hydration

Starter Flour 75g

Starter Water 75g

How it works: The sourdough starter consists of pre-fermented flour and water. To keep your recipe hydration exactly at target, we isolate these fractions and subtract them from your main flour and water additions.

Dough Ambient Temp & Proof Estimator

Fermentation speed is highly dependent on ambient kitchen temperature

Kitchen Temperature

°F

Est. Bulk Fermentation Optimal

4.5 hours

Standard bulk rise time for sourdough. Watch for a 30-50% growth in volume before shaping.

Stretch & Fold Chime

Stay on schedule for gluten-building fold intervals

30:00

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Dough Guides & Theory

Pre-scaled formulas for specific styles plus the math behind the bakes

Classic Boule

70% Sourdough

The beginner-friendly standard. Highly manageable structure with excellent oven spring.

Open Recipe → Italian Slipper

80% Ciabatta

High hydration wet dough. Open, wild crumb structure with added olive oil for tenderness.

Open Recipe → Wood Fired

Neapolitan Pizza

Low preferment ratio (62% hydration) with 3% salt, optimized for crispy, blistered crusts.

Open Recipe → Theory

Baker's Math

Master hydration ratios and scaling formulas — the universal language of baker's percentages.

Learn More →

Flour Absorption Index

A reference of protein content and recommended hydration targets by brand

Brand / Flour	Type	Protein	Rec. Hydration	Best Fit
King Arthur Bread Flour	Bread Flour	12.7%	70% - 75%	Sourdough Boules
King Arthur Whole Wheat	Whole Wheat	14.0%	80% - 85%	Whole Wheat Boules
Caputo Tipo 00 (Blue)	Tipo 00	12.0%	60% - 63%	Neapolitan Pizza
Bob's Red Mill Dark Rye	Rye	15.0%	70% - 78%	Rustic Rye Bread
Caputo Nuvola	Pizza Flour	12.5%	70% - 75%	High-Crust Canotto Pizza
Gold Medal All-Purpose	All-Purpose	10.5%	65% - 68%	Sandwich Loaves
Arrowhead Mills Organic Spelt	Spelt	12.0%	68% - 73%	Spelt Sourdough

Developing Structural Integrity

Sourdough relies on time and manual folding to strengthen the gluten matrix

Dough Manipulation Guide

Step-by-step techniques to develop gluten structure and surface tension

Step 1: Stretch & Fold

The foundation of no-knead sourdough. Reach down to the bottom of the bowl, grab one quadrant of the dough, gently lift it upwards until you feel resistance, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides.

Timing & Frequency Perform 3-4 sets during the first 2 hours of bulk fermentation, spaced 30 minutes apart. Develops early gluten alignment without tearing.

Step 2: Dough Lamination

Typically performed on high-hydration doughs. Wet your work surface with water, tip the dough onto it, and gently stretch it out in all directions into a thin, transparent rectangular sheet. Fold it like a letter (left third over center, then right third, then roll up).

Timing & Frequency Perform once, 30-45 minutes after mixing. This is the optimal window to incorporate mix-ins like seeds, olives, cheese, or herbs evenly.

Step 3: Coil Folds

A gentle structural technique. Slip wet hands under the middle of the dough, lift it vertically until the front edge releases and coils under itself. Lower it back down, rotate 90 degrees, and repeat. Coil folds utilize gravity to pack gluten coils tightly.

Timing & Frequency Perform 2-3 sets during the middle/late stage of bulk fermentation. This technique builds excellent height and gas retention without deflating delicate air bubbles.

Step 4: Pre-Shaping & Final Shaping

Flour the dough and bench. Fold the bottom edge up, sides inward, and roll down. Use a bench scraper to drag the dough towards yourself along the un-floured wooden counter. The friction creates a tight, smooth outer skin (surface tension).

Timing & Frequency Perform at the very end of bulk fermentation. Rest 20 minutes between pre-shaping and final shaping, then transfer to a banneton for cold proofing.