Build, Adapt and Scale Your Own Sourdough Recipes
You can use the calculator to create your own recipes.
- Start on the left orange button by adding ingredients to the form. If you are only using white flour make the total for the other types 0%. All of this can be edited after.
- Adapt your recipe change the hydration, total dough weight or any other variables. The totals will recalculate as you change things.
What unit of measurement are you working in?
X
X Please enter a new title
X
Add your desired final dough weight, your ingredients ie. flours, the hydration level you want to work with and the Starter percentage. If you are only using white flour make the total for the other types 0%. All of this can be edited after. Salt is automatically added and calculated @ 2%.
Final Dough | |
WW Flour | % |
Rye Flour | % |
Starter | % |
Starter Hydration | % |
Hydration | % |
X
1 cup =
136 g flour
4.8 oz flour
0.3 lb flour
236 g water
8.32 oz water
0.52 lb water
227 g butter
128 g sugar
40 tsp
13.3 tbsp
1 lb =
454 g
16 oz
1.92307692 cups water
1 oz =
28.3495 g
0.0625 lb
0.20833 cups flour
0.1201923 cups water
1 g =
0.035274 oz
0.00220462 lb
0.00735294 cup flour
0.00423728 cup water
Weight Conversion figures from
Google
1 cup =
136 g flour
4.8 oz flour
0.3 lb flour
236 g water
8.32 oz water
0.52 lb water
227 g butter
128 g sugar
40 tsp
13.3 tbsp
1 lb =
454 g
16 oz
1.92307692 cups water
1 oz =
28.3495 g
0.0625 lb
0.20833 cups flour
0.1201923 cups water
1 g =
0.035274 oz
0.00220462 lb
0.00735294 cup flour
0.00423728 cup water
Weight Conversion figures from
XHelp Text
Enter the weight of the flour (and any other dry ingredients), water (and any other wet ingredients) and starter in the same unit, as they are all the same this calculator will work.
There are example usage to show you how to use the form on the menu on the left.
There are lots of sample recipes from various sources which I have either develpoed or are from the internet and there is a link back to the,
Entering data in the fields will update the Totals as you go
The calculator will work with any hydration starter
Changing the unit will convert the formula according to the Conversion Numbers Here
You can bookmark the URL to this page with the formula in so you can save multiple formulas without the need to retype the information
You can change the titles of the Flour / Water by clicking them, this will also be saved with the bookmark
The Yeasted to Sourdough conversion is an approximation, obviously the rising time will be much longer. You may need to adjust to add more or less starter. Also the flavour will change so if the bread does not taste how you want it to then I would suggest either baking it with yeast or 12-24 hours before you want to bake take 25g of your active starter and add equal amounts of flour and water to bring up to the amount of starter you need. This should reduce the "sour" taste
Extra ingredients can be added that do not affect the hydration
Cups .... they hydration % just doesn't work out! The figures I have for converting can't quite be right but searching the interweb they seem to be accurate?!?
Different flours can absorb different amounts of water, I created a survey to try and log what hydration different brands of flour can be used at, you can see the results
Enter the weight of the flour (and any other dry ingredients), water (and any other wet ingredients) and starter in the same unit, as they are all the same this calculator will work.
There are example usage to show you how to use the form on the menu on the left.
There are lots of sample recipes from various sources which I have either develpoed or are from the internet and there is a link back to the,
Entering data in the fields will update the Totals as you go
The calculator will work with any hydration starter
Changing the unit will convert the formula according to the Conversion Numbers Here
You can bookmark the URL to this page with the formula in so you can save multiple formulas without the need to retype the information
You can change the titles of the Flour / Water by clicking them, this will also be saved with the bookmark
The Yeasted to Sourdough conversion is an approximation, obviously the rising time will be much longer. You may need to adjust to add more or less starter. Also the flavour will change so if the bread does not taste how you want it to then I would suggest either baking it with yeast or 12-24 hours before you want to bake take 25g of your active starter and add equal amounts of flour and water to bring up to the amount of starter you need. This should reduce the "sour" taste
Extra ingredients can be added that do not affect the hydration
Cups .... they hydration % just doesn't work out! The figures I have for converting can't quite be right but searching the interweb they seem to be accurate?!?
Different flours can absorb different amounts of water, I created a survey to try and log what hydration different brands of flour can be used at, you can see the results
This functionality is based on breadcalc.com.
Notes
- Changing data in the fields will update the totals as you go
- The calculator works with any % hydration starter
- Changing the unit will convert the formula according to the Conversion Numbers shown.
- You can change the titles of the ingredients by clicking them
- Extra ingredients can be added that do not affect the hydration
- We would advise not to use cups for accurate measurements.
- Bear in mind that different flours absorb different amounts of water so a whole wheat loaf at 65% hydration will be a lot drying to the touch than a white flour dough at the same hydratuon.
Conversions
1 CUP =
136 g flour
4.8 oz flour
0.3 lb flour
236 g water
8.32 oz water
0.52 lb water
227 g butter
128 g sugar
40 tsp
13.3 tbsp
1 oz =
28.3495 g
0.0625 lb
0.20833 cups flour
0.1201923 cups water
1 lb =
454 g
16 oz
1.92307692 cups water