Question 1

How do I use the sourdough ratio calculator?

Accepted Answer

Enter your total dough weight, then set hydration, starter, and salt percentages. The calculator instantly returns exact flour, water, starter, and salt weights and estimates bulk fermentation time for your room temperature. Typical values are 70–75% hydration, 15–20% starter, and 2% salt. No signup is required.

Question 2

Does the calculator account for the flour and water in my starter?

Accepted Answer

Yes. Sourdough starter at 100% hydration is roughly 50% flour and 50% water by weight. The calculator automatically subtracts the flour and water contributed by the starter from your totals, so the hydration you enter is the true final-dough hydration and not just added-water divided by added-flour.

Question 3

Can I save recipes and export them as a PDF?

Accepted Answer

Yes. The calculator saves named recipes to your browser’s local storage so you can reload them any time to recalculate or adjust a batch. You can also export any calculated recipe as a printable PDF recipe card from the same screen.

Question 4

Can I switch between grams and ounces?

Accepted Answer

Yes. Use the unit toggle to switch between metric (grams) and imperial (ounces) instantly. All saved recipes remember the unit system they were created in, so you can mix unit systems across your recipe library without losing precision.

Question 5

What is the best ratio to feed my sourdough starter?

Accepted Answer

The best ratio depends on your baking schedule. 1:1:1 (equal parts starter, flour, water) peaks in 4–6 hours at 72°F and is ideal for same-day baking. 1:2:2 peaks in 6–8 hours and works well for an evening feed and morning bake. 1:5:5 peaks in 10–14 hours and is designed for overnight levains or cooler kitchens.

Question 6

What does a 1:1:1 sourdough feeding ratio mean?

Accepted Answer

1:1:1 means one part mature starter, one part flour, and one part water by weight. For example, 30 g starter + 30 g flour + 30 g water. This ratio is fast, predictable, and peaks in about 4–6 hours at 72°F, producing a slightly more tangy starter than higher-ratio feeds.

Question 7

Should I feed 1:2:2 or 1:3:3?

Accepted Answer

1:2:2 peaks in about 6–8 hours at 72°F and is a great balance for most home bakers. 1:3:3 peaks closer to 8–10 hours, giving a slightly milder flavor and a longer usable window. Choose 1:3:3 if your kitchen is warm or you want to extend the time between feed and peak without going fully to an overnight 1:5:5.

Question 8

How often should I feed my sourdough starter?

Accepted Answer

At room temperature, feed once or twice daily using a 1:1:1 ratio or higher. If refrigerated, one feed per week is enough. Before baking, take the starter out of the fridge 12–24 hours ahead and feed once or twice at 1:2:2 or 1:5:5 until it reliably doubles in 4–8 hours.

Question 9

What is baker's percentage and how does it work?

Accepted Answer

In baker's percentage, total flour is always 100% and every other ingredient is expressed as a percent of flour weight. So 75% hydration means 75 g water per 100 g flour; 2% salt means 2 g salt per 100 g flour; 20% starter means 20 g starter per 100 g flour. This makes recipes trivial to scale up or down without recalculating each ingredient.

Question 10

What hydration should I use for sourdough bread?

Accepted Answer

65–70% hydration produces a tighter crumb that is easier to shape — a good range for beginners. 70–75% is the standard artisan range and gives a balanced open crumb. 80% and above produces a very open, airy crumb but requires stronger flour and more experienced handling. Whole-grain flours absorb more water, so add 5–10% when using them.

Question 11

How much sourdough starter should I use in a recipe?

Accepted Answer

Use 15–20% starter (as a percentage of flour) for a balanced 4–6 hour bulk fermentation at 75°F. Use 25–30% for faster ferments, or 10–15% for slow ferments that develop more sour flavor. Cold kitchens generally need slightly higher percentages to keep bulk on schedule.

Question 12

How does temperature affect sourdough fermentation time?

Accepted Answer

Fermentation speed is exponential with temperature. A 10°F rise roughly halves bulk fermentation time. As a rule of thumb, for every 2°F drop below 75°F add about 30 minutes of bulk; for every 2°F rise, subtract about 30 minutes. Aim for a dough temperature in the 74–78°F range for predictable results.

Question 13

How do I know when bulk fermentation is done?

Accepted Answer

Bulk is ready when the dough has risen 50–75% in volume, shows scattered surface bubbles, jiggles when the bowl is nudged, and a gently pressed finger leaves a dent that slowly fills partway. Over-fermented dough smells strongly alcoholic and collapses on touch.

Question 14

Can I do an overnight cold retard for sourdough?

Accepted Answer

Yes. After shaping, place the dough in a banneton, cover tightly, and refrigerate at 38–42°F for 8–16 hours. Cold retarding slows fermentation, develops a more complex tangy flavor, and makes scoring easier. Bake directly from the fridge — no need to warm the dough up first.

Question 15

Why is my sourdough starter not rising?

Accepted Answer

A starter that does not rise is usually cold, hungry, or young. Keep it at 74–78°F, feed at 1:1:1 or 1:2:2 twice a day for 3–5 days, and use unbleached bread or whole-grain flour rather than all-purpose. A brand-new starter can take 7–14 days of consistent feeding before it doubles reliably.

Question 16

Why is my sourdough bread dense?

Accepted Answer

Dense sourdough is almost always under-fermented — the dough did not rise enough during bulk. Other common causes include a weak or immature starter, insufficient gluten development from too few stretch-and-folds, or shaping so tightly that the dough was de-gassed. Extend bulk by 30–60 minutes and make sure your starter reliably doubles within 4–6 hours before using it.

Question 17

What is the best flour for sourdough bread?

Accepted Answer

Bread flour with 11.5–12.7% protein is ideal for most sourdough loaves — the higher gluten content creates a stronger dough that traps gas better during fermentation. All-purpose flour works too but produces a softer crumb. Whole wheat and rye add flavor and nutrition but absorb more water, so increase hydration by 5–10%.

Frequently Asked Questions

Using the Calculator

Feeding Ratios

Hydration & Baker's Math

Fermentation

Troubleshooting

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