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Bread Calculator

You can use this tool to calculate the ingredient amounts for baking bread. If you’re not familiar with some of the terms, refer to the glossary section

Ingredients

Levain	g	at % Hydration
Flour	g
Water	g

Yield

Total Flour
Total Water
Bread	g	at % Hydration

Glossary
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Autolyze: Process of mixing water and flour before adding the levain or salt.
Baker’s Percentage: A method of representing ingredient amounts as a percentage of the total amount of flour in a mixture.
See the following table for an example:

Ingredient	Actual Amount	Real Percentage	Baker’s Percentage
White Flour	100g	32.9%	50%
Whole Wheat Flour	100g	32.9%	50%
Water	100g	32.9%	50%
Salt	4g	1.3%	2%

Hydration: The ratio of flour to water in a mixture, in baker’s percentages.
Levain: A sourdough starter that’s been recently fed and matured. Levain is typically added to the flour and water mixture when it reaches its peak rise.
Starter: Also called a sourdough starter, a mixture of flour and water that has developed yeast and become acidic, gaining a sour smell and taste.