About

I built this site because every sourdough recipe hides a small math problem. The hydration number on the page ignores the flour and water inside the starter, so beginners follow the recipe, get a dough that feels two to five points wetter than promised, and decide they are bad at bread. They are not. The math was incomplete.

Sourdough Calculator fixes that. You enter flour, water, starter and salt in grams, and the tool shows your true hydration including what lives inside the starter, plus baker's percentages and how much water to add for the texture you want. No accounts, no signups, no paywalls. The math runs in your browser and never leaves your device.

The tools

Five calculators cover the baking math I kept redoing by hand:

• Sourdough Hydration Calculator: true hydration, baker's percentages and water tweaks.
• Starter Feeding Calculator: exact feeds at 1:1:1 through 1:10:10.
• Recipe Scaler: scale to loaves or to a target dough weight without changing hydration.
• Baker's Percentage Calculator: percentages turned into gram weights, starter included.
• Pizza Dough Calculator: balls, hydration and salt for Neapolitan, NY, pan and Sicilian styles.

The hydration levels chart and the guidesexplain the ideas behind the numbers, so you can judge dough by feel instead of guessing.

How the site is funded

The tools are free and always will be. The site is supported by advertising and by occasional affiliate links to flour, tools and books. If you buy through one of those links, the shop pays a small commission at no extra cost to you. It never affects what the calculators show. Your inputs are not collected, sold, or used to train anything.

A note on baking

Calculators give you a good starting point, but the dough has the final say. Flour absorbs water differently by brand and season, starters vary in strength, and kitchens vary in temperature. Use the numbers, then watch the dough, change one thing at a time, and keep notes. That is how every good baker learned.

Happy baking.