Dough math that holds up.

Baker's percentage calculator with starter-aware hydration, flexible scaling, and real decomposition math.

Flour (g)Hydration %Starter %Salt %

1950g

Dough Weight

75.0%

True Hydration

725g

Bowl Water

Accounts for flour and water inside your starter. The number you see is the hydration in the bowl.

Enter flour weight, total dough weight, or piece count. The formula resolves from whichever you set.

Convert between yeast and sourdough formulas. Build levains with target weight and hydration.

Add liquids with partial water content, fixed-gram ingredients, or multiple flour types.

Start from a template or a blank formula.

Adjust flour, hydration, starter, and any custom ingredients.

Get your dough weight, true hydration, or per-piece breakdown.

Start from a template, or build your own

Use a starting point when it helps. Then make it yours. Or begin with a blank formula and build from the ground up.

Dial in hydration, starter percentage, and salt with a formula that stays honest about what the starter contributes.

Scale dough by total weight or dough balls, then adjust hydration and fermentation inputs without losing the ratios.

Handle high-hydration doughs with more confidence and keep the percentages consistent as batch size changes.

Figure out feed flour, feed water, and seed amounts for the exact starter build you need.

You handle the dough. Sauryo handles the math.

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