Bakanto

Slow-fermented bread and stone-baked pizza, made from scratch at home.

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Baker’s percentage and hydration calculator

Weigh the flour, water and salt added to your dough separately from the starter. Enter the starter weight and its hydration to include both its flour and water.

All weights are in grams, including water. Enter 0 for no starter or no salt. Percentages are relative to total flour.

Enter your values, then calculate.

Method and limitations

With starter weight S and starter hydration H, starter flour is S / (1 + H / 100); the rest is water. Total flour F is added flour plus starter flour. Hydration = total water / F × 100; salt percentage = added salt / F × 100; starter percentage = whole starter weight / F × 100. Starter percentage here is not prefermented flour percentage. This assumes a starter containing only flour and water; it does not account for other liquids or fermentation losses.

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