Sourdough Ratio Calculator
Calculate perfect sourdough bread ratios including starter percentage (inoculation), hydration, and salt levels. Enter your flour weight and desired percentages to get exact gram measurements for starter, water, and salt — ensuring consistent, repeatable sourdough bakes every time.
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What is a Sourdough Ratio?
Sourdough baking relies on precise ratios between four core ingredients: flour, water, sourdough starter (levain), and salt. The starter inoculation percentage (typically 15-25% of flour weight) determines fermentation speed and flavor development. Higher percentages ferment faster but produce milder flavor. Lower percentages ferment slower, developing more complex tang. Getting these ratios right is the difference between a spectacular loaf and a dense, flat disappointment.
Unlike commercial yeast baking where timing is predictable, sourdough timing depends on starter strength, inoculation percentage, ambient temperature, and flour type. This calculator helps you control the one variable you can measure precisely — the ingredient ratios. Combined with temperature control and visual fermentation assessment, precise ratios form the foundation of consistent sourdough baking.
Verwendete Formeln & Gleichungen
Dieser Sourdough Ratio Calculator verwendet 5 Kern-Gleichungen:
1 Starter Amount ▼
For 20% starter with 500g flour: Starter = 500 × 0.20 = 100g.
2 Adjusted Water (accounting for starter) ▼
Assuming 100% hydration starter: half is flour, half water. Subtract the starter's water contribution.
3 Total Dough Weight ▼
500g flour + 350g water + 100g starter + 10g salt = 960g total dough.
Explore all calculation options on the Verhältnis Rechner home page.
Wie man diesen Rechner benutzt
Um diesen Verhältnis Rechner zu nutzen, folgen Sie diesen 3 Schritten:
Werte eingeben
Geben Sie die bekannten Verhältniswerte in die Eingabefelder ein. Lassen Sie ein Feld leer – dies ist der unbekannte Wert, den der Verhältnis Rechner löst.
Modus wählen
Wählen Sie den Verhältnismodus – Lösen, Vereinfachen oder Skalieren. Jeder Modus wendet unterschiedliche Gleichungen auf Ihre Eingabewerte an.
Ergebnisse erhalten
Klicken Sie auf Berechnen. Der Ergebnisbildschirm zeigt die Antwort mit einem visuellen Verhältnisbalken, einem Kreisdiagramm und einer Schritt-für-Schritt-Lösungsaufschlüsselung.
Beispielaufgaben & Schritt-für-Schritt-Lösungen
Hier sind 3 Beispielaufgaben mit Schritt-für-Schritt-Lösungen unter Verwendung dieses Verhältnis Rechners:
Eingabe 1 Standard country loaf: 500g flour, 20% starter, 72% hydration
Eingabe 2 High-hydration sourdough: 80% hydration, 25% starter
Eingabe 3 Starter feeding ratio: 1:5:5
Häufig gestellte Fragen
What is the best sourdough starter ratio for bread? ▼
Most recipes use 15-25% inoculation (starter as a percentage of total flour weight). 20% is a reliable starting point. Higher percentages (25-30%) produce faster fermentation and milder flavor. Lower percentages (10-15%) ferment slower with more complex tang. Adjust based on your schedule and temperature.
How do I calculate sourdough hydration with starter? ▼
Add the water from your starter to the recipe water, and the flour from your starter to the recipe flour. For a 100% hydration starter: water contribution = starter weight ÷ 2, flour contribution = starter weight ÷ 2. Then calculate: total hydration = total water ÷ total flour × 100.
What hydration should sourdough bread be? ▼
Most sourdough bread recipes fall between 68-78% hydration. Beginners should start at 68-70% (manageable, less sticky). Intermediate bakers can try 72-75% (better open crumb). Advanced bakers work at 78-82% for very open, rustic crumbs. The right hydration depends on your flour and skill level.
How much salt should I use in sourdough? ▼
Standard sourdough uses 1.8-2.2% salt relative to total flour weight. For 500g flour, that is 9-11g salt. 2% (10g per 500g flour) is the most common recommendation. Fine sea salt dissolves fastest. Reduce to 1.5% for low-sodium diets, understanding fermentation will be slightly faster.
What is inoculation percentage in sourdough? ▼
Inoculation percentage is the weight of starter used relative to the total flour weight: (Starter Weight ÷ Total Flour Weight) × 100. A recipe with 100g starter and 500g flour has 20% inoculation. This controls fermentation speed — higher inoculation = faster rise.
How do I adjust sourdough ratios for cold weather? ▼
In cold environments (below 68°F/20°C), increase inoculation to 25-30%, use warmer water (85-90°F/29-32°C), and expect longer fermentation times. Alternatively, use a proofing box or warm oven to maintain consistent temperature.
Can I use a stiff starter instead of a liquid starter? ▼
Yes, but adjust your recipe calculations. A 50% hydration starter contributes more flour and less water than a 100% hydration starter. For 100g of 50% starter: 66.7g flour + 33.3g water. Specify your starter hydration in the calculator for accurate results.
What is the difference between levain and starter? ▼
The starter (mother) is your ongoing culture, fed and maintained continuously. Levain is a portion of starter that is specifically fed and built for a recipe, often at a different hydration or with different flour. Think of the starter as the permanent culture and the levain as the recipe-specific portion built from it.
How do I scale a sourdough recipe for more loaves? ▼
Multiply all ingredients by the number of loaves. A recipe for one 900g loaf scaled to 3 loaves: multiply flour, water, starter, and salt by 3. The percentages remain identical — only the total weights change. Account for slightly faster bulk fermentation in larger dough masses (more thermal mass).
Why is my sourdough too sour? ▼
Excessive sourness usually results from over-fermentation. Reduce inoculation (try 10-12%), shorten bulk fermentation time, use cooler water, or reduce the overnight cold retard period. Higher ratios of white flour to whole grain also reduce sourness. Conversely, for more tang, do the opposite.