Methods and formulas
Each method page explains one piece of dough arithmetic in depth and lists the calculators that use it.
Methods and formulas
- Starter hydration maths: splitting a starter into flour and waterHow to split any sourdough starter or discard into its flour and water from its weight and hydration, and how to move it to another hydration, with an example.
- Baker's percentage: how bread formulas are written and scaledBaker's percentage writes every ingredient as a share of the total flour. How to read a formula, scale it to a dough weight, and count the flour in a starter.
- Desired dough temperature: the water temperature formulaThe desired dough temperature formula: multiply the target by 3, or by 4 with a preferment, then subtract flour, room and friction. Worked in °F and °C.