How to Use SourdoughLab
Master sourdough baker's math in 5 simple steps. From scaling single batches to multi-flour artisan formulas, here is everything you need to bake with total confidence.
Step-by-Step Calculator Walkthrough
Follow these 5 steps to tailor any loaf recipe to your kitchen temperature, flour type, and baking goals.
Choose Calculation Mode & Batch Size
Choose whether you want to calculate based on Target Loaf Weight (e.g. baking 2 batards at 850g each) or Base Flour (100%) (e.g. you have 500g of flour).
Dial In Your Hydration Slider
Slide water content between 55% and 95%. Beginners should aim for 68%–70% for easy shaping. Advanced bakers can push to 78%–82% for open-crumb Tartine loaves.
Set Starter (Levain) & Salt
Most standard bakes use 20% starter (100g per 500g flour). In hot climates, reduce to 10%–15%. Fine sea salt defaults to around 2.0%, a classic starting point for artisan recipes.
Blend Your Flours & Inclusions
Customize your flour blend: Strong Bread Flour, Whole Wheat, Dark Rye, and Spelt. Keep the visual stacked pill bar locked at exactly 100%.
Review, Copy, Save & Bake!
Your Baker's Formula card computes exact gram weights and True Total Hydration. Click Copy to paste into notes or Print for your kitchen scale!