Recipe Scaler
Scale a full sourdough recipe to any size — enter your target hydration, salt, and starter percentages, and either a total flour weight or a target dough weight.
Percentages are baker’s percentages: everything is a share of total flour weight, including the flour inside your starter.
- Flour to add
- 900 g
- Water to add
- 650 g
- Starter
- 200 g
- Salt
- 20 g
- Total flour
- 1000 g
- Total dough weight
- 1770 g
- Total flour: 1000 g (given)
- Starter: 1000 × 20% = 200 g (100 g flour + 100 g water at 100% hydration)
- Flour to add at mix: 1000 − 100 = 900 g
- Total water: 1000 × 75% = 750 g
- Water to add at mix: 750 − 100 = 650 g
- Salt: 1000 × 2% = 20 g
- Total dough weight: 900 + 650 + 200 + 20 = 1770 g
Frequently asked questions
- What are baker's percentages?
- Every ingredient expressed as a percentage of total flour weight, with flour itself as 100%. It's how professional bakers scale recipes to any size without recalculating every ratio by hand.
- Why does total flour include the flour inside my starter?
- Your starter is itself flour and water. Counting it as part of the 100% flour baseline (rather than adding it on top) is what lets the hydration and salt percentages describe the whole dough accurately, not just what you add at final mix.
- Can I scale from a dough weight I want, instead of a flour weight?
- Yes — switch "Start from" to total dough weight (useful when you know your pan or basket needs a specific weight) and it works backward to the flour weight for you.