Bread Calculator

Bread recipes are written in baker's percentages: flour is 100% and every other ingredient is a percentage of the flour weight. That makes a recipe easy to scale up or down. Yeast bread: • Total dough = number of loaves × dough per loaf • Flour = total dough ÷ (1 + hydration + salt + yeast) • Everything else = flour × its own percentage Example: an 800 g loaf with 70% water, 2% salt and 1% yeast needs 800 ÷ 1.73 ≈ 462 g flour, 324 g water, 9 g salt and 4.6 g yeast. For sourdough the starter is assumed to be 100% hydration: half flour, half water. Its flour and water count toward the totals, so the calculator shows only what you add to the bowl. Example: 800 g of dough with 75% hydration, 2% salt and 20% starter has about 452 g of total flour. Of that, 90 g is starter, so you add 407 g flour and 294 g water. Hydration around 65–70% is easy to handle; 75% and above gives a more open crumb but is stickier. Whole wheat flour absorbs more water.