Sourdough is simple ingredients and a lot of small math: hydration, starter ratios, how long to ferment at today's temperature. We built these calculators so home bakers can spend less time with a notepad and more time baking.
How the calculators work
Every calculator runs in your browser – nothing you type is sent anywhere. The ingredient calculators use standard baker's percentages, and account for the flour and water inside your starter so hydration numbers mean what they say.
The timing tools (bulk fermentation, starter peak, schedule planner) use a simple model: fermentation roughly doubles in speed for every 7 °C (about 13 °F) warmer, and more starter means a shorter bulk. Real starters vary, so treat times as a starting point and always watch the dough.
Feedback
Found a bug or want a calculator we don't have yet? We'd love to hear from you.