Dough basics
A few numbers, one transparent formulaUnderstand baker’s percentages.
Baker’s percentages express every ingredient relative to the total flour. The formula stays the same whether you make 500 g or five kilograms of dough.
Total dough
Dough calculator
Flour is always 100 percent.
At 65% hydration, 1,000 g flour is combined with 650 g water. Salt at 2% equals 20 g. Sourdough already contains flour and water, so those amounts must be deducted from the final dough.
Yeast or sourdough?
Yeast is directly measurable and easy to schedule. Sourdough contributes flour, water and fermentation activity. Use the second calculator to compare both starting points independently.
Total dough
Dough calculator
Baker’s percentageEvery ingredient is based on the total flour.
HydrationWater divided by flour. 65% hydration equals a dough yield of 165.
LeaveningYeast, sourdough or both are calculated transparently.