Sourdough Tools

Sourdough calculators and guides for confident baking

Start with formula structure, move into starter prep, then control fermentation and track outcomes. Follow this sequence and each tool will tell you exactly what to do next.

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Follow this order

  1. Step 1: Pick your path
  2. Step 2: Open the right calculator
  3. Step 3: Fix common bake issues
  4. Step 4: Improve your next batch

Start Here

What do you need help with right now?

New baker? Start at Step 1 and follow the flow. Mid-bake already? Jump straight to the step that matches your problem and open that 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 are in: planning your formula, feeding your starter, timing bulk fermentation, or using discard.

When hydration, starter strength, and fermentation timing are clear, dough handling gets easier and your results become more repeatable. Instead of changing five things at once, you can adjust one variable, track what changed, and improve much faster from bake to bake.

Think of this as your sourdough control center: choose your step, run the calculator, apply the result, then check the relevant guide to read dough cues in real life.

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.

What to do next after each bake

  1. Log the key numbers: hydration, starter percentage, dough temperature, and total bulk time.
  2. Write one dough note: sticky, tight, extensible, puffy, sluggish, or overactive.
  3. Write one bake note: oven spring, crumb openness, crust color, and flavor balance.
  4. Choose one change for next bake: for example hydration -2%, starter +5%, or warmer dough temp.
  5. Repeat the same structure: run the calculator again, compare outcomes, and keep what works.

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?

Sourdough guides

These guides are here to support the calculators. Use them when you want better judgment on dough feel, fermentation readiness, shaping strength, and troubleshooting specific symptoms.

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. 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 Use to validate doneness and avoid gummy crumb.

FAQs

Frequently Asked Questions

Answers to common sourdough questions about hydration, starter care, and fermentation timing.

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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