Enter your target dough weight and ratios — get exact gram amounts for levain, flour, water and salt, correctly accounting for the flour/water already in your starter.
Ratio of water to flour weight (baker's percentage).
Assumes 100% hydration starter (equal parts flour and water).
Your Recipe
Levain (Starter)
0 g
Flour
0 g
Water
0 g
Salt
0 g
Hydration Guide
60–65% Stiff dough — dense crumb, easy to shape, great for beginners.
65–72% Standard loaf — balanced crumb and easy handling.
72–80% Open crumb — airy, artisan-style, trickier to shape.
80%+ Ciabatta-style — very wet, slack dough, best with good gluten development.