Free tools

Sourdough bread calculator

Choose a style. Set how many loaves and the dough or flour weight. You see the flour, water, salt and levain. Seeds, nuts, fruit, cheese or olives go on top of the flour weight, so the flour and water stay correct. Standard flour percentages. This shows the dough, not the cost. For the true cost, use the Cost calculator or a recipe in the app. For pizza, use the Pizza dough calculator. Nothing is saved.

Who uses this: Café bread, restaurant bread baskets, food truck loaves, home sandwich bread. Any food shop.

  • Café
  • Restaurant
  • Food truck
  • Caterer
  • Bread & cakes
  • Confectionery
  • Florist
  • Pet treats
  • Candles & Soap
  • Thrifters

Free tool. Nothing is saved. No sign-up. For the true cost of this loaf, use a recipe in KamraiDee. For pizza dough balls, use the Pizza dough calculator.

Flour percentages count the flour and water in the starter. Starter is extra keeps them on top.

Total flour (derived): 508.5 g

Inclusions

Default: extras are a flour percentage of the flour, added on top. Dough is flour, water, salt and starter. Seeds, nuts, fruit, cheese or olives go on top, so the flour and water stay correct.

Result

Final-dough flour457.6 g

Total flour508.5 g
Final-dough water330.5 g
Total water381.4 g
Salt10.2 g
Starter / levain101.7 g
True hydration75.0%

Weigh the final-dough lines. Total flour already includes the flour in the starter.

Levain flour50.8 g
Levain water50.8 g
Final-dough flour457.6 g
Final-dough water330.5 g
Total dough weight900 g

Per loaf

Total flour457.6 g
Total water330.5 g
Salt10.2 g
Starter / levain101.7 g
Total dough weight900 g

Flour %

Total flour100%
Hydration %75%
True hydration75.0%
Salt %2%
Starter / levain20%

900 g Total dough weight · 0 g Inclusions

Weigh the flour. Mix the salt into the flour. Add the levain. Add the water. Keep a little back if you add seeds or fruit, because they take up water. Mix until no dry flour is left. Rest 30 to 45 minutes. Fold a few times over 2 to 3 hours. Add seeds, nuts, fruit, cheese or olives after the first rest, so they do not tear the dough. Shape a round loaf, long loaf or tin loaf. Let it rise in the fridge overnight, or at room temperature to fit your time. Cook in a hot pot or on a stone. This page does not save the mix. For the true cost, open the Cost calculator or a recipe in KamraiDee. For pizza dough balls, use the Pizza dough calculator.

Pizza Dough Calculator · Cost calculator

The cost calculators use the same maths as the KamraiDee app. No sign-up, and nothing is saved.

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