Kalkulator Sourdough.

Persentase baker dan hidrasi sejati real-time.

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

FAQ Sourdough

Bagaimana hidrasi sejati dihitung?

Air tambah + air starter + air tersembunyi, dibagi total tepung.

Apa itu persentase baker?

Tiap bahan dalam % total tepung, total selalu 100%; starter dihitung.

Bagaimana hitungan DDT?

Air = (target × 3) − (ruang + tepung + gesekan), menurut mixer.

Apa yang diubah preset?

Hidrasi dan bahan teruji: bagel 55%, pizza 62%, sourdough 72%, ciabatta 80%.

Hidrasi standar vs sejati?

Standar mengabaikan air starter dan bahan; sejati menghitung tiap tetes.

Persen dengan starter?

Tepung dan air starter masuk total: semuanya akurat.

Air di bawah nol?

Dinginkan tepung dan ruangan, atau pakai air es.

Mode nol sisa?

Resep otomatis diskala dari sisa starter.