Sourdough Tools

Bake better sourdough,
by the numbers.

Six free calculators and a stack of guides — sequenced so each one tells you exactly what to do next. Plan the formula, prep the starter, control the ferment, reuse the discard.

Find my calculator → Browse all tools
Follow this order
01 Build the formula 02 Prepare your culture 03 Control fermentation 04 Reuse what remains
9tools
17guides
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Sourdough Quiz

Find your next calculator in 30 seconds

Answer three quick questions and get the best next tool for your current bake stage.

1) What are you trying to do right now?
2) Where are you stuck?
3) What outcome do you want most?

The workflow

One calculator for every moment of the bake

New baker? Start at step 1 and follow the flow. Mid-bake already? Jump straight to the step that matches your problem.

01

Build the formula

Set hydration, target dough weight, and levain structure.

Sourdough Hydration Calculator Enter your total dough weight and hydration percentage to calculate exact flour and water weights for a sourdough formula. Open calculator → Levain Calculator Build your levain precisely — flour blend, hydration level, starter percentage, and timing all in one. Open calculator →
02

Prepare your culture

Feed and build starter strength for your schedule.

Sourdough Feeding Calculator Calculate your starter feeding ratio — 1:1:1, 1:5:5, or any custom ratio — for the exact amount you need. Open calculator → Sourdough Starter Calculator Work out exactly how much starter, flour, and water you need for any recipe or feeding ratio. Open calculator →
03

Control fermentation

Dial in timing based on temp, inoculation, and flour.

Bulk Fermentation Time Calculator Enter your dough temperature, starter percentage, and flour type to estimate how long bulk fermentation will take — with a live timeline and temperature reference chart. Open calculator →
04

Reuse what remains

Convert discard into practical same-day recipes.

Sourdough Discard Calculator How much discard do you have? Calculate substitutions for pancakes, crackers, waffles, and more. Open calculator →

How this helps you bake better sourdough, faster

Most sourdough frustration comes from one thing: too many decisions at once. This page reduces that overload by giving you the right calculator for the exact moment you're in.

When hydration, starter strength, and timing are clear, dough handling gets easier and results become repeatable. Adjust one variable, track what changed, and improve faster bake to bake.

Work it step by step: choose your stage, run the calculator, apply the result, then check the matching guide to read dough cues in real life.

Troubleshoot

Common problems these tools solve

Dough is too sticky to shape

Use the hydration calculator to reduce water by 2–4% and compare handling immediately.

Starter timing is inconsistent

Use feeding and starter calculators together so inoculation and feed size match your bake window.

Bulk runs too long or too fast

Use the bulk fermentation tool to adjust inoculation based on real dough temperature.

Discard keeps piling up

Use the discard calculator to convert excess starter into practical, same-day recipes.

After the batch

What to do next after each bake

A simple log turns every loaf into data for the next one.

  1. 1

    Log the key numbers: hydration, starter percentage, dough temperature, and total bulk time.

  2. 2

    Write one dough note: sticky, tight, extensible, puffy, sluggish, or overactive.

  3. 3

    Write one bake note: oven spring, crumb openness, crust color, and flavor balance.

  4. 4

    Choose one change: for example hydration −2%, starter +5%, or a warmer dough temp.

  5. 5

    Repeat the structure: run the calculator again, compare outcomes, and keep what works.

Learn

Sourdough guides

These guides support the calculators — use them for better judgment on dough feel, fermentation readiness, shaping strength, and troubleshooting.

What is an active sourdough starter? Use before starter or feeding calculations to verify readiness. How to feed your sourdough starter Best paired with feeding and starter calculators. Sourdough starter feeding ratios Choose the right ratio for timing, strength, and schedule. Sourdough ratio calculator Scale the 1:2:3 dough ratio or any feeding ratio to grams. Bulk fermentation guide Read real dough signs, not just clock time. Why is my sourdough dense? Troubleshoot under-fermentation, shaping, and starter weakness. Sourdough internal temperature guide Validate doneness and avoid gummy crumb. Sourdough fermentation explained Leaven, autolyse, bulk, and proof in plain English. How to proof sourdough Times, the poke test, and cold proofing. The sourdough poke test Read the dough, not the clock. How to shape & preshape sourdough Build tension for boules and batards. Overproofed sourdough Spot it, rescue it, and prevent it. Easy no-knead sourdough recipe A forgiving first bake — mix, fold, ferment, bake. High-fiber sourdough bread Flours, add-ins, and hydration for an open crumb. Specialty fermented breads Rye sourdough, kvass, and soda bread. Bread baking tools buying guide Scales, Dutch ovens, jars, bannetons, and lames. Sourdough FAQ & glossary Common questions and every term defined.

FAQ

Common sourdough questions

What hydration percentage is best for beginners?

65–70% hydration is easiest for beginners — the dough is firmer and easier to shape. Most artisan sourdough is 75–80%. Above 85% is for experienced bakers only.

How often should I feed my sourdough starter?

At room temperature (20–22°C / 68–72°F), feed your starter once every 12–24 hours. In the fridge, once a week is enough. Our feeding calculator helps you work out exact amounts.

What does baker's percentage mean?

Baker's percentage expresses each ingredient as a percentage of the total flour weight. If a recipe has 1000g flour and 750g water, the hydration is 75%. Our hydration calculator handles all the maths.

How long should bulk fermentation take?

Typically 4–12 hours at room temperature, depending on dough temperature, starter percentage, and ambient conditions. At 26°C (79°F) with 20% starter, expect 4–5 hours. Our bulk fermentation calculator gives you a precise estimate.

Can I use sourdough discard in other recipes?

Yes — sourdough discard adds flavour to pancakes, crackers, waffles, pizza dough, and banana bread. It can't leaven baked goods on its own (it's too weak), but combined with baking powder or soda it works perfectly.

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