Flour (g)

Water (g)

Starter (g)

Results

Hydration i 70%

Flour i 500g

Water i 335g

Starter i 100g

Salt i 10g

How the Calculator Works

Flour is the base of every measurement — Water and Starter are the direct grams you type in above. Because your starter already contains its own flour and water (this calculator assumes a 100% hydration starter, equal parts flour and water), half its weight is added to the flour total and half to the water total before working out your true Hydration — not just the water and flour you typed in directly. Salt is calculated automatically at 2% of the flour you enter, a standard starting point for most sourdough loaves.

Hydration Reference

50–59%	Easy to knead, not sticky. A firmer, denser loaf.
60–75%	Slightly sticky, softer crumb, tighter crust. A good starting range for beginners — try 65–70%.
76–90%	Sticky and harder to handle, often easier with a stand mixer. Light, open crumb with a thin crust.

Total Starter Amount (g)

Starter Ratio

Flour Ratio

Water Ratio

Feeding Amounts

Starter i 167g

Flour i 167g

Water i 167g

How This Works

Type how much starter you want in total, then either set your own starter:flour:water ratio directly, or pick a target timeframe and we'll use a documented ratio for it — a leaner 1:1:1 feed peaks fast, a generous 1:10:10 stretches out to a slow overnight rise.

Disclaimer: These timeframes assume a roughly 24°C/75°F kitchen. Adjust up or down for a warmer or cooler home, and expect some variation based on your starter's own strength.