Dough formula
By dough weight or by flour. Blend up to four flours, add seeds or cheese, and save the formulas you like.
flour = dough ÷ (1 + hydration + salt)Flour is always 100%. Water, starter and salt are percentages of it, so a formula scales to any batch. Here are 75% hydration, 20% starter and 2% salt for two 900 g loaves.
| Ingredient | Baker’s % | You weigh |
|---|---|---|
| Flour | 100% | 915 g |
| Water | 75% | 661 g |
| Starter (100% hydration) | 20% | 203 g |
| Salt | 2% | 20 g |
| Dough | 1800 g |
The starter already holds 102 g of flour and 102 g of water, so you add less of each. That is true hydration, and many quick calculators get it wrong.
By dough weight or by flour. Blend up to four flours, add seeds or cheese, and save the formulas you like.
flour = dough ÷ (1 + hydration + salt)How much ripe starter, flour and water to mix tonight, plus a rough peak time for your kitchen temperature.
1 : 2 : 2 → 24 g + 48 g + 48 gHit your desired dough temperature, mixing by hand or with a mixer, in °C or °F.
water = 4 × DDT − (room + flour + starter + friction)Autolyse, folds, bulk, shaping, room or fridge proof and bake, with a reminder for every step. Or plan backwards from when you want the bread.
ready at 9:00 → start at 14:10 the day before



| Units | Grams, and °C or °F picked from your region. Switch any time in Settings. |
|---|---|
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