🌐 English (US)

A little science. A lot of good food.

Know your dough by heart.

Calculate baker’s percentages and dough hydration, including the flour and water in your sourdough starter. Export your formula for free.

Flour, two eggs, butter and a golden cake on an ivory baking workbench
THE SECRET INGREDIENTA little precision.

Every percentage starts with the flour.

Starter flour and water count, too.

Made here. Stays here.
01 / Your dough formula

100% starter hydration means equal weights of flour and water. Use 0 g starter for straight dough. This model counts water only; milk, eggs and other liquids are not included.

02 / Inside your dough

Baker’s percentages use all flour as 100%, not total dough weight. The percentages need not add up to 100. Sources & assumptions ↗

A pinch of know-how

Bread is
a balance.

Every number is measured against the flour.

01

Remember the starter.

100 g of starter at 100% hydration contributes 50 g flour and 50 g water. Both belong in the hydration calculation.

See a worked example ↗
02

Percentages aren’t portions.

Flour is 100%. Water, salt and other ingredients are percentages of flour, so the formula adds up to more than 100%.

Scale ingredient weights ↗
TwoGrams

Your recipe & setup shelf.

Recipes and baking setups are saved in this browser only, including entered costs and pan choices. Export a versioned backup to keep a copy or move to another device.

Local data settings ↗