🍞 Sourdough Baker's Math Lab

Baker's percentage formula engine for artisanal sourdough. Factors in starter hydration, flour water absorption, and ambient room temperature bulk fermentation kinetics.

Flour Base 1000 g

Target Hydration 75%

Levain %

Salt %

Room Temp

Ingredient Weight (g) Baker's %

🌾 Bread Flour 1000 g 100.0%

💧 Added Water 650 g 65.0%

🧪 Active Levain (100%) 200 g 20.0%

🧂 Sea Salt 20 g 2.0%

⚖️ Total Dough Yield 1870 g (2 × 935g loaves) 75.0% Net

Estimated Bulk Ferment

5.5 - 6.5 Hours

Watch for 50-75% volume rise

Predicted Crumb & Texture

Open Custardy Crumb

Requires coil folds & bench rest