Calculator / Sourdough baking journal

Sourdough baking journal

Practical calculations, clear examples, and better notes for your next bake.

01 / Journal

Count the flour and water in your starter, check a worked example, and avoid confusing starter percentage with dough hydration.

02 / Journal

Work out the water needed for 65%, 70% or 75% hydration, including starter, and make controlled changes between bakes.

03 / Journal

Scale flour, water, starter and salt by the same factor, preserve hydration, and distinguish dough weight from baked bread weight.