Baker's Percentage & Dough Calculator

• A total flour weight: scale the formula from the flour you plan to weigh out.
• A number of loaves: work backwards from how many loaves of a given weight you want.

The plain flour you add to the bowl — 100% in baker’s terms. Flour hiding inside the starter is accounted for separately and reported as the true total flour.

How many loaves the batch should yield.

The target dough weight per loaf before baking; a standard tin loaf uses roughly 800 g of dough, and baking loses about 10% of it as moisture.

Added water as a percent of the flour you weigh out. Higher hydration gives a more open crumb but stickier handling — 65% suits sandwich bread, 75% and up is ciabatta territory.

Salt as a percent of the base flour. 2% is the norm; much less tastes flat and slackens the dough, much more slows the yeast down.

Sourdough starter as a percent of the base flour. More starter ferments faster; 20% is a common overnight amount. Its hidden flour and water are backed out in the results.

How wet the starter itself is kept: 100% means equal flour and water by weight. It is needed to split the starter into its flour and water shares.

Anything beyond flour, water and salt: one per line as name, percent of the base flour, for example Butter, 5. Leave empty for a lean dough.