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.
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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.
Formule ed Equazioni Utilizzate
Questo Sourdough Ratio Calculator utilizza 5 equazioni fondamentali:
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.
Come Usare Questo Calcolatore
Per utilizzare questo Calcolatore di Rapporto, segui 3 semplici passaggi:
Inserisci i Valori
Digita i valori noti nei campi di input. Lascia un campo vuoto: è il valore incognito che il Calcolatore di Rapporto risolverà.
Scegli la Modalità
Seleziona la modalità: Risolvi, Semplifica o Scala. Ogni modalità applica equazioni diverse ai tuoi valori di input.
Ottieni i Risultati
Fai clic su Calcola. La schermata dei risultati mostra la risposta con una barra grafica del rapporto, un grafico a torta e una spiegazione dettagliata passo dopo passo.
Problemi di Esempio e Soluzioni Passo dopo Passo
Ecco 3 problemi di esempio con soluzioni dettagliate passo dopo passo che utilizzano questo calcolatore:
Input 1 Standard country loaf: 500g flour, 20% starter, 72% hydration
Input 2 High-hydration sourdough: 80% hydration, 25% starter
Input 3 Starter feeding ratio: 1:5:5
Domande Frequenti
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.