By Zencalcy Editorial TeamLast reviewed About us
Classic sourdough: 20% starter, 2% salt, 65–78% hydration. Enter target dough weight and hydration for exact grams of each.
Starter, flour, water, salt at any hydration.
flour = total ÷ (1 + hydration + 0.20 + 0.02)
| Symbol | Meaning |
|---|---|
| hydration | Water ÷ flour: 65% beginner, 75%+ open crumb |
| 20% starter | Ripe 100%-hydration starter as % of flour |
1000 g dough at 70% → ~521 g flour, 365 g water, 104 g starter, 10 g salt.
Continue with the Baker's Percentage Calculator, Cake Pricing Calculator, or the Cake Serving Calculator — or browse more baking & desserts tools and all cooking calculators.
65–70% — manageable shaping, still open crumb. Push higher as handling improves.
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Content updated: September 2026