Christos' Sourdough Calculator
Sourdough Bread Calculator
V 18.0
Core recipe calculator: flour, hydration, timeline.
Flour Mix & Hydration
Every flour soaks up water differently. Add each flour by weight and the calculator computes a suggested hydration weighted by absorbency. Adjust as needed!
0 g total flour
Flour Rheology & Enzyme ActivityPro
Alveograph strength rating. W 180–260 = medium strength (typical bread flour). W 260–320 = strong (long ferments, high hydration). W 320+ = very strong (enriched/panettone-grade).
Tenacity ÷ extensibility. Below 0.5 = very extensible & slack. 0.5–0.7 = balanced. Above 0.7 = tenacious, tight, and resistant to shaping.
Measures residual amylase (starch-digesting enzyme) activity. Below 250s = high enzyme activity, risk of a gummy crumb. Above 300s = low activity — may benefit from diastatic malt.
Tangzhong / Scald ModulePro
Baker's Percentages
Standard is 20%. Lower to 10-15% in hot summer kitchens to slow bulk fermentation down, or increase to 25% in cold winter kitchens. Assumes a 100% hydration starter (equal parts flour & water).
Standard is 2.0%. Salt tightens gluten networks and regulates yeast activity. 1.8% = lighter salt; 2.2% = robust flavor & stronger structure.
Temperature & Thermal Control
Ambient room temperature. Fermentation rate doubles roughly every 10°C rise up to 35°C.
Under normal pantry storage, simply set this to match your Kitchen Temp. Cold flour acts like an ice cube in your mixing bowl. Entering its actual cold temperature allows the calculator to keep your target dough temperature on track. Adjust this if you have a habit of keeping your flour in cold places!
Desired Dough Temp (DDT) is usually 25 °C. The calculator will give you the desired water temperature below, to hit this target dough temperature! Leave this at 25 °C unless you know what you're doing
Resting shaped dough in fridge (4°C). Develops complex lactic acids, slows proofing, and firms dough for scoring. 12 hours is standard
Different vessels transfer heat differently. Dutch ovens trap steam via conduction from thick cast iron; a steel + tray relies on radiant heat and needs external steam; combi-steam ovens inject steam directly.
Water Chemistry & Batch Thermal MassAdvanced
Hard water (>180 ppm CaCO₃) supplies minerals that tighten gluten and feed yeast, speeding bulk. Soft or filtered/RO water (<60 ppm) yields a slacker dough that ferments a touch slower.
Large batches (>3 kg total dough) generate more heat from microbial respiration and retain thermal mass longer than a single 500g loaf, which warms bulk fermentation and slightly lowers your ideal water temperature target.
Auto-detected from your total batch weight below.
Recipe Quantities
Timeline & Process Cues
Acid Character & Fermentation ChemistryPro
Acid Ratio Gauge
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Warmer temps (>26°C) and higher hydration (>75%) favor Lactic Acid Bacteria — a milkier, yogurty tang. Cooler temps (18–22°C) and stiffer doughs (<65%) favor acetic acid — a sharper, vinegary bite.
Sharp / Vinegary (Acetic)Mild / Yogurty (Lactic)
Gluten Breakdown Risk (Proteolysis)
As dough ferments, pH drops from ~5.5 toward 3.8–4.1. Below pH 4.0, protease enzymes break down gluten rapidly. High whole-grain content or long, warm bulk fermentation raises this risk — dough can turn slack or soupy.
pH ~5.5 (fresh)pH ~3.8 (over-fermented)
Fermentation Curve (Bulk Rise vs. Time)
Volume rise %
Target rise point
Recipe Data ManagerPro
Export your full recipe configuration as a JSON file, re-import it later, or print a clean formula sheet for the kitchen.
Feed Weights (g)
Log feeds given to your mother starter or levain build. Supports custom flour selection for exact tracking.
Feed Summary
Feeding Ratio (Seed : Flour)
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Starter Hydration
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Total Starter Weight
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