About

Every sourdough recipe hides a small lie: the hydration number printed on it ignores the flour and water inside the starter. Beginners follow the recipe, get a dough that behaves 2–5 hydration points wetter than promised, and conclude they are bad at bread. They aren't; the math was just incomplete.

This site exists to do that math for free: true hydration including the starter, feeding ratios, recipe scaling, and baker's percentages. No accounts, no signups, no paywalls, no data collection beyond what an ad network needs to show ads.

The tools

• Sourdough Hydration Calculator: true hydration %, baker's percentages, and water tweaks.
• Starter Feeding Calculator: exact feeds at any ratio.
• Recipe Scaler: scale to loaves or target weight.
• Baker's Percentage Calculator: percentages to grams.
• Pizza Dough Calculator: balls, hydration, styles.

Why free?

Baking tools earn their place in a bookmarked tab by being fast, correct, and frictionless. This site is funded by advertising and affiliate links (never by your data or your patience). The math is simple on purpose; the dough is complicated enough already.

Happy baking, and remember: the dough tells you what it needs. Listen, change one thing at a time, and keep notes.