Sourdough Calculator.

Real-time baker's percentage at tunay na hydration.

Smart Bread Presets

Scale By

Base Flour

True Hydration

Salt

Starter / Levain

Starter Weight

Starter Hydration

Preferment flour & water are extracted automatically and counted in true hydration.

Complex Ingredients

Hidden water inside ingredients is deducted from added water so true hydration stays exact.

Desired Dough Temperature (DDT)

Desired Dough Temp (°C)

Room Temp (°C)

Flour Temp (°C)

Friction Factor

—

Water = (DDT × 3) − (Room + Flour + Friction)

Recipe Ingredient List

Total flour is strictly 100%.

IngredientAmountBaker's %

Zero-Waste OptimizationScale the recipe around leftover starter

Total Dough Weight

—g

Dough Composition

Crumb Preview

Bake Mode

Sourdough FAQ

Paano kinukwenta ang tunay na hydration?

Dinagdag na tubig + tubig ng starter + tagong tubig, hati sa total flour.

Ano ang baker percentage?

Bawat sangkap sa % ng total flour, laging 100%; kasama ang starter.

Paano gumagana ang DDT?

Tubig = (target × 3) − (room + flour + friction), depende sa mixer.

Ano ang binabago ng presets?

Nasubok na hydration at sangkap: bagel 55%, pizza 62%, sourdough 72%, ciabatta 80%.

Standard o tunay na hydration?

Standard hindi binibilang tubig ng starter at sangkap; tunay bawat patak.

Porsyento na may starter?

Flour at tubig ng starter kasama sa total: laging eksakto.

Tubig below zero?

Palamigin ang flour at kwarto, o gumamit ng yelo tubig.

Zero waste mode?

Awtomatikong nag-s-scale ang recipe mula sa natira starter.