How much of each ingredient do I need?
Read a formula, check its percentages, and scale it to the batch you need.
What you can work on.
- Reading percentages without mixing denominators
- Including the flour and water in the starter
- Scaling a batch while keeping its proportions
A useful order.
Start with the first guide if this topic is new. If you already have a specific question, choose the guide that matches it and follow its worked examples or observation table.
See the full starter-to-loaf route
Recipe readingHow to Read a Sourdough Formula Before You Mix
Audit a sourdough recipe by tracing starter, total flour, water, salt, levain stages, and dough yield.
Baker’s mathBaker’s Percentage: A Clear Guide for Sourdough
Learn baker’s percentages with complete sourdough examples, including starter flour, hydration, salt, and dough weight.
Dough compositionSourdough Hydration: Calculate the Water You Actually Use
Calculate true sourdough hydration, account for starter, and adjust water with clear examples and practical limits.
Baker’s mathHow to Scale a Sourdough Recipe Without Changing the Formula
Resize sourdough by dough weight, flour supply, loaf count, or available starter while keeping the formula clear.