How to scale a sourdough recipe
- Enter the original ingredients exactly as your recipe lists them. Grams work best, but cups, ounces and spoons scale too.
- Choose how to scale: by number of loaves, to a target dough weight (handy for a new banneton or Dutch oven), or by any factor, like ×1.5.
- Weigh the scaled amounts shown in the results. Everything, including starter and salt, changes by the same factor.
The scaling formula
Scaling factor = what you want ÷ what the recipe makes
New amount = original amount × scaling factor
Say a recipe makes one 985 g loaf and you want 1,500 g of dough. The factor is 1,500 ÷ 985 ≈ 1.52, so 500 g of flour becomes about 761 g.
Tips for scaling bread dough
- Keep the percentages the same. Scaling changes amounts, not the formula – hydration, starter and salt percentages stay identical. You can check with the baker's percentage calculator.
- Make sure you have enough starter. Doubling a recipe doubles the starter. Build a bigger batch ahead of time with the levain calculator.
- Watch fermentation on large batches. A big mass of dough holds warmth, so bulk fermentation can run a little faster than in the original recipe.
- Divide by weight. After bulk fermentation, weigh the dough and divide it evenly so every loaf bakes the same.
- Converting cups first? Use the cups to grams converter – scaling in grams is more accurate.
Frequently asked questions
Can I just double a sourdough recipe?
Yes – double every ingredient, including starter and salt. Fermentation time stays about the same, but a bigger mass of dough holds heat better, so keep an eye on it in a warm kitchen.
Do I need to scale the starter too?
Yes. Keep the starter percentage the same so the dough ferments on the same schedule. If you only have a little starter, build more first with the starter feeding or levain calculator.
Does baking time change when I scale a recipe?
Only if the loaf size changes. Two loaves of the same size bake for the same time as one. One loaf that's twice as big needs longer, lower heat – check that the inside reaches about 96–99 °C / 205–210 °F.