Sourdough Starter Calculator: calculate sourdough starter for cooking and nutrition. Practical tips and worked examples.
Starter flour = Starter weight ÷ (1 + Starter hydration ÷ 100). Starter water = Starter weight − Starter flour. These split the starter into its constituent flour and water components.
Total flour = Recipe flour + Starter flour. Total water = Recipe water + Starter water. Hydration % = (Total water ÷ Total flour) × 100.
Worked example: 500g flour + 375g water + 100g starter at 100% hydration + 10g salt. Starter flour = 100 ÷ 2 = 50g. Starter water = 50g. Total flour = 550g. Total water = 425g. Hydration = 425 ÷ 550 × 100 = 77.3% — classified as "Intermediate — open crumb". Salt % = 10 ÷ 550 × 100 = 1.82% ✓.