Duh Sourdough Bread Calculator
Water Weight:
Salt Weight:
Levain Weight:
Inclusions Weight:
Table of Contents
How to use our Sourdough Bread Calculator
To use our sourdough bread calculator, you just need to input your desired final bread weight. This will allow the calculator to determine the amount of flour, water, salt, and sourdough starter you will need to make your bread. Yes! As easy as that!
Optionally, you can also input the hydration percentage, which is the ratio of water to flour in your dough. We have set the default hydration to 70%, but you can adjust this to your preference. Just keep in mind that a higher hydration percentage will result in a more wet and sticky dough that can be harder to work with.
You can also input the percentage of any inclusions, such as seeds, nuts, or dried fruit, that you want to add to your dough. This will allow the calculator to adjust the amounts of the other ingredients accordingly.
Once you have input all of the necessary information, the sourdough bread calculator will provide you with the exact amounts of each ingredient you need to make your bread. You can then use these quantities to start mixing and baking your sourdough bread.
If you’re feeling intimidated to start, let me tell you this, don’t be. Come and join us in Mom’s Cooking Club. Find out what we’re all about and let’s have some fun together!
What is Baker's Percentage?
The baker’s percentage is a technique used by bakers to specify the proportions of ingredients in a recipe. Instead of measuring ingredients by weight, the baker’s percentage expresses the ratio of each ingredient relative to the total amount of flour used in the recipe. This allows bakers to easily adjust the quantities of ingredients when scaling a recipe up or down, or when substituting one ingredient for another.
To calculate the baker’s percentage for a particular ingredient, you first need to determine the weight of the flour in the recipe. This is known as the “base” or “100%” ingredient, since all other ingredients are expressed as a percentage of the flour weight. For example, if a recipe calls for 500 grams of flour, the weight of the flour is the base and it is equal to 100%.
Once you know the weight of the flour, you can calculate the baker’s percentage for each other ingredient by dividing its weight by the weight of the flour and multiplying by 100. For example, if a recipe calls for 300 grams of water, the baker’s percentage for the water would be calculated as follows: (300 / 500) x 100 = 60%. This means that the water makes up 60% of the weight of the flour, or put another way, there is 60% as much water as there is flour in the recipe.
What’s the Baker’s Percentage for?
The calculation can be used to calculate the proportions of any ingredient in a recipe, including water, salt, yeast/levain, and inclusions. It can also be used to compare the ratios of different recipes and determine which one will produce the desired texture and flavor. For example, the famous open crumb was said to be easier to achieve if you use a high percentage of hydration. On the other hand, if you want a drier, crustier bread, you can use a recipe with a lower percentage of water.
In addition to adjusting the texture and flavor of the bread, the baker’s percentage can also be used to control the fermentation process. The ratio of levain to flour is one of the key factors that determines the rate of fermentation, and the baker’s percentage can help bakers calculate the optimal amount of levain to use in a recipe. For example, a higher percentage of levain will result in a faster fermentation, and vice versa. This can be useful for controlling the sourness of the bread, as well as the overall rise and structure of the loaf.
Soon you’ll find the baker’s percentage is not only useful for sourdough bread, but also for any type of bread that uses flour as the base ingredient. So why not give it a try the next time you bake a loaf of bread and see how it can help you create the perfect loaf every time.
Ready to start baking?
Baking sourdough bread can be a rewarding and delicious experience, but it does require practice and patience to perfect. Don’t be discouraged if your first few loaves don’t turn out exactly as you hoped – it takes time and experience to master the art of sourdough bread making. Keep trying, and keep experimenting with different techniques and recipes to find what works best for you. I hope this sourdough bread calculator can help you! And remember, the more you bake, the better your bread will become. Happy baking!
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