Baker's Percentages Calculator - Sacramento-Sourdough

Levain & Main Dough & Baker’s Percentages Calculator

The defaults of these calculations are biased in favor of levain and whole wheat, but can be run just as well for only AP and/or bread flour. By adjusting the weights of a recipe’s ingredients, you can calculate alternate percentages if you wish to scale up or down or re-balance.

Dark rye flour is considered a whole berry flour. By default, the calculations add dark rye flour to the baker’s percentage for whole wheat flour.

Baker’s Math Calculator

Preferment -> Levain

Levain is an offspring of the starter culture, made from flour, water, wild yeast, lactobacillus, and no baker’s yeast. Set fields to “0” if not using.

Whole Wheat Flour

=>g

Flour B

=>g

Total Flour in Levain

Water

=>g

Levain Hydration

Total Ripe Levain (g)

The ripeness of the levain’s cultures is as relevant as the sheer amount of levain used.

Main Dough

Start by indicating the anticipated weights of ingredients. The form will calculate the ingredient’s corresponding Baker’s percentages.

Whole Wheat Flour (g)

=>g

Dark Rye Flour (g)

=>g

Total Whole Wheat Flour

AP or Bread Flour (g)

=>g

Total Flour in Main Dough

Non-chlorinated Water (g)

=>g

Fine Sea Salt (g)

=>g

Instant Dry Yeast (g)

=>g

I only use Baker’s yeast when my levain is not ripe or mature enough.

Gross Dough Yield (Weight)

Baking may reduce the final weight of loaves by even 20 percent for higher-hydration recipes.

Approx. Net Dough Yield (Weight)