Written by Mustapha B. · Updated August 13, 2026
Enter your loaf weight, hydration and starter percentage to get the exact flour, water, starter and salt in grams.
Professional bakers size recipes by baker’s percentage: flour is always 100%, and everything else is a percentage of the flour weight. That makes a recipe easy to scale to any batch, set your total dough weight and hydration, and the flour, water, salt and starter fall out automatically. Weigh ingredients in grams for the best results.
Most sourdough is 70–80% hydration. Beginners should start around 70%, it’s easier to shape. Starter is typically 15–25% of the flour weight and salt about 2%.