🥖 Recipe Builder
Build a sourdough recipe using baker's percentages. All ingredients calculated as % of flour weight. Starter contribution is automatically factored into true hydration.
📋 Your Recipe
Ingredients (per loaf)
Recipe Analysis
- Flour = 100% — all other ingredients relative to flour
- 65-70%: Easier to handle, good for beginners
- 72-78%: Open crumb, more challenging
- 80%+: Very open crumb, requires experience
Common Bread Hydrations
💧 Hydration Calculator
Calculate the true hydration of any recipe, or find how much water you need for a target hydration. Accounts for flour and water in your starter.
💧 Results
A 100% hydration starter is equal parts flour and water. Example: 100g starter = 50g flour + 50g water. You must account for both when calculating true hydration.
🧫 Starter Feeding Schedule
Plan your feeding schedule based on when you want to bake. Get an active, peaked starter ready for your dough.
📅 Feeding Schedule
Feeding Amounts
- Warmer = faster: Above 78°F, starter peaks faster
- Float test: Drop a spoonful in water—if it floats, it's ready
- Signs of peak: Domed, bubbly, doubled in size
- Passed peak: Collapsed, flat top, very acidic smell
⏱️ Bulk Fermentation Calculator
Estimate bulk fermentation time based on dough temperature. Temperature is the biggest factor—use this as a guide!
⏱️ Fermentation Estimate
- 65-70°F: Slow, 6-8+ hours, more flavor
- 72-76°F: Standard, 4-5 hours
- 78-82°F: Fast, 3-4 hours, watch closely
- Above 85°F: Risk of over-fermentation
📏 Recipe Scaler
Scale any sourdough recipe up or down. Enter original amounts and your target.
Original Recipe
Target
📏 Scaled Recipe
- Salt scales linearly, but taste and adjust
- Larger batches may ferment faster (more heat retention)
- Mixing time increases with batch size
🛒 Essential Sourdough Gear
Quality tools for better bread