Your baking workbench.
Simple tools for your next loaf. Work out the numbers, account for your kitchen, and use the dough’s behavior to guide the final decision.
Count the flour in your starter.
A lean-dough calculator using flour, water, starter and salt. Starter flour and water are included in the totals; milk, eggs and other enrichments need separate accounting.
550.0 g total flour · 400.0 g total water
Salt: 1.82% · Prefermented flour: 9.1%
To reach 70% hydration
Use 335.0 g added water with the entered flour and starter.
Current formula scaled to 1000 g
- flour
- 520.8 g
- water
- 364.6 g
- starter
- 104.2 g
- salt
- 10.4 g
Scaling preserves the current hydration, not the separate target above. Rounding may change the displayed sum slightly.
Method references: dough hydration, desired dough temperature, and seasonal baking conditions. The adjustable fermentation-rate model is a planning assumption, not a formula from these sources.