This tool scales flour, water, starter and salt to a target dough mass. Enter all four quantities as added to the mixing bowl; do not count starter flour and water twice. For enriched doughs, use a complete formula-scaling method that includes every ingredient.
Calculate ingredient weights
Worked example
500 + 350 + 100 + 10 = 960 g original dough. For 1920 g, the multiplier is 1920 ÷ 960 = 2. Use 1000 g flour, 700 g water, 200 g starter and 20 g salt.
Target dough mass is not baked loaf weight: baking loses moisture. The calculation preserves proportions, not bake time. A larger loaf or batch requires a method and equipment appropriate to its size.
Sources & scope
- Arithmetic examples or editorial planning checklists; no empirical fermentation prediction is made.
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.