Calculator

Dough weight
... gram
Hydration
... %
Ingredient split

The ingredients and their distribution. The ratios are expressed using baker's math.

Flour
%
Water
%
Salt
%
Sourdough
%
Set the target dough weight

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How does the hydration calculated?

The hydratation is based on the ratio between the whole flour and whole the liquid. Both the sourdough and the extra ingredients affect the liquid content.

What's the baker's math?

Baker’s percentage (also known as baker’s math) is a notation method used by professional and serious home bakers to express the ratio of ingredients in a recipe. Unlike standard percentages where everything adds up to 100%, in Baker’s math every ingredient is calculated relative to the flour.

The formula is the following:

Baker's % = ( Weight of Ingredient Weight of Flour ) × 100 {"\text{Baker's \%} = \left( \frac{\text{Weight of Ingredient}}{\text{Weight of Flour}} \right) \times 100"} Baker's percentage equals weight of ingredient divided by weight of flour, multiplied by 100.