Sourdough Ratio Calculator
The Sourdough Ratio Calculator computes precise ingredient amounts for sourdough bread based on your desired dough weight and hydration. Calculate starter percentage, pre-fermented flour, and adjust ratios for different sourdough styles — from tangy San Francisco to mild country loaves.
What is a Sourdough Ratio?
Sourdough ratios express the proportion of sourdough starter relative to total flour, typically 15-30% of flour weight. A common ratio is 20% starter, 70% hydration, and 2% salt. The starter's own flour and water content must be factored into the total dough formula to maintain accurate hydration.
Sourdough starter itself has a ratio — typically 1:1:1 (equal parts starter, flour, water by weight at each feeding) or 1:5:5 for less frequent feedings. The starter ratio affects fermentation speed, flavor profile (acidity), and rise quality.
القوانين والمعادلات المستخدمة
تستخدم Sourdough Ratio Calculator هذه 5 معادلات أساسية:
1 Starter Amount ▼
For 20% starter with 500g flour: Starter = 500 × 0.20 = 100g.
2 Adjusted Water (accounting for starter) ▼
Assuming 100% hydration starter: half is flour, half water. Subtract the starter's water contribution.
3 Total Dough Weight ▼
500g flour + 350g water + 100g starter + 10g salt = 960g total dough.
كيفية استخدام هذه الحاسبة
لاستخدام حاسبة النسب هذه، اتبع 3 خطوات بسيطة:
أدخل القيم
اكتب قيم النسبة المعروفة في حقول الإدخال. اترك حقلاً واحداً فارغاً — هذا هو المتغير المجهول الذي تحله حاسبة النسب.
اختر الوضع
حدد وضع النسبة — حل، تبسيط، أو تغيير الحجم. يطبق كل وضع معادلات مختلفة على قيم الإدخال الخاصة بك.
احصل على النتائج
انقر فوق احسب. تعرض شاشة النتائج الإجابة مع شريط نسبة مرئي، ومخطط دائري، وتفصيل حل خطوة بخطوة.
أمثلة على مسائل وحلول خطوة بخطوة
فيما يلي 3 مسائل توضيحية مع حلول مفصلة خطوة بخطوة باستخدام حاسبة النسب هذه:
المدخلات 1 Standard country loaf: 500g flour, 20% starter, 72% hydration
المدخلات 2 High-hydration sourdough: 80% hydration, 25% starter
المدخلات 3 Starter feeding ratio: 1:5:5
الأسئلة الشائعة
What percentage of starter should I use? ▼
Standard sourdough uses 15-25% starter relative to total flour weight. Lower percentages (10-15%) produce milder flavor with longer fermentation. Higher percentages (25-30%) give tangier flavor and faster rise.
How does starter ratio affect sourdough flavor? ▼
More starter (25%+) speeds fermentation but produces more lactic acid (mild tang). Less starter (10-15%) with a longer cold ferment develops more acetic acid (sharp vinegar tang). Temperature also affects acid balance.
What is the ideal starter feeding ratio? ▼
For daily baking: 1:1:1 (equal parts starter, flour, water). For weekly baking: 1:5:5 or 1:10:10 before refrigeration. Higher ratios dilute acidity and give the starter more food, extending its peak window.
How do I calculate pre-fermented flour? ▼
Pre-fermented flour is the flour inside your starter. With 100% hydration starter, half is flour. If you use 100g starter, 50g is pre-fermented flour. Subtract this from your total flour to get the flour you actually add to the dough.
Can I use a different hydration starter in the same recipe? ▼
Yes, but adjust water accordingly. A 75% hydration starter has different flour/water proportions than 100%. For 100g of 75% starter: flour = 57g, water = 43g. Recalculate added flour and water.