What is baker's percentage?

Baker's percentage is a notation method that expresses each ingredient's weight as a percentage of the total flour weight. Flour is always 100%, so if a recipe has 70% hydration, you use 700g of water for every 1000g of flour.

What hydration should I use for sourdough?

For beginners, 65-70% hydration is recommended. White flour typically uses 65-75%, whole wheat needs 75-85% due to higher absorption, and rye flour requires 80-90% hydration.

How long should I cold proof sourdough?

Cold proofing (retarding) typically takes 8-24 hours in the refrigerator at 38-40°F (3-4°C). Minimum is 4-8 hours, optimal is 12-24 hours, and maximum is up to 5 days for intensified flavor.

How much starter should I use in sourdough?

Most recipes use 15-25% starter relative to flour weight. Less starter (10-15%) means longer fermentation and more complex flavor. More starter (25-30%) speeds up fermentation but may result in more sour bread.

Sourdough Cheat Sheet - Free Sourdough Calculator

Calculate perfect sourdough recipes using baker's percentages. Get the right flour, water, starter, and salt ratios for any loaf size.

Features

Baker's Percentage Calculator - Flour is always 100%
Multiple Bread Presets - White, Wheat-Rye, Whole Wheat, Whole Rye
Hydration Calculator - 65% to 95% based on flour type
Sleep-Aware Schedule Planner - Plan baking around your sleep
Cold Proof Calculator - 4 to 48 hours timing
Works Offline - No internet required after first load

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