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.
🕐 Recent Calculations
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.
적용 수학 공식 및 방정식
이 Sourdough Ratio Calculator는 5가지 핵심 수학 공식을 사용합니다:
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.
비율 계산기 사용법
이 비율 계산기는 아래의 3단계로 쉽게 사용할 수 있습니다:
수치 입력하기
입력 칸에 알고 있는 비율 값을 입력합니다. 구하려는 미지수 자리의 칸 하나는 비워둡니다.
모드 선택하기
비율 모드(풀기, 간소화, 스케일링)를 선택합니다. 각 모드는 입력한 수치에 맞춰 다른 공식들을 적용합니다.
결과 확인하기
계산하기 버튼을 누릅니다. 결과 화면에 정답과 함께 시각적인 비율 바, 원형 차트, 상세한 단계별 풀이 과정이 출력됩니다.
실제 예제 문제 및 단계별 풀이
비율 계산기를 활용하여 아래 3가지 예제 문제를 단계별로 해결하는 과정입니다:
입력 1 Standard country loaf: 500g flour, 20% starter, 72% hydration
입력 2 High-hydration sourdough: 80% hydration, 25% starter
입력 3 Starter feeding ratio: 1:5:5
자주 묻는 질문 (FAQ)
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.