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Dough Hydration Calculator

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joshuacronemeyer's picture
joshuacronemeyer

Dough Hydration Calculator

sourdough calculator


I made a simple Hydration Calculator.  http://joshuacronemeyer.github.com/Flour-and-Water/  I've tried to use a few other online hydration calculators and there are so many textboxes that I don't know what to do with them all!  This one has NO text fields.  Instead, each colored box represents one or more variables: flour, water, starter.  Just drag the box bigger or smaller to change the quantity and everything is calculated on the fly.  I love to make sourdough and I'm always playing with my recipes, or finding myself with too little or much of one ingredient or another.  I think this calculator makes it easy to play with a recipe and tailor it to your own needs.  I'm no professional baker so it might not seem suitable for the pros, but I've checked it against a handful of my favorite recipes and found it gives accurate results.  It is open source as well so if you are inclined to dabble in that sort of thing you can click the 'fork me on github' banner to get your own copy of the source code.

Comments

yy's picture
yy

great tool! Is there any way you could distinguish the drag-line for the starter amount and the hydration level? I dragged the hydration to 99% (does it go to 100?) which caused the two lines to merge, and now I can't un-merge them. Maybe use the top corner for one and the bottom corner for the other? Thanks for making this.

joshuacronemeyer's picture
joshuacronemeyer

Thanks for pointing out those problems.  Next weekend I'll play with making the drag handles larger and creating a bit of offset so you can get the hydration up to a perfect 100% (that is usually what I keep mine at, so it is a tad annoying.)  I didn't realize that going to 99% would make the starter hydration get stuck.  Larger drag handles and an offset should fix that too.

joshuacronemeyer's picture
joshuacronemeyer

Thanks again for the feedback.  If you would like to comment or track this issue you can follow this link: https://github.com/joshuacronemeyer/Flour-and-Water/issues/#issue/1 And it does go to 100 now.  The max starter hydration has been changed to 199%

jcking's picture
jcking

How about a line for salt at say 2%?

joshuacronemeyer's picture
joshuacronemeyer

you can comment and track this issue here. https://github.com/joshuacronemeyer/Flour-and-Water/issues/#issue/5 I've got some other bugs to fix before I get to this suggestion.  If I come up with an appropriate solution to this problem I'll change the tool.

Home Baker's picture
Home Baker

Love the tool. I bookmarked it.


As for salt, the suggested amount updated with the sliders, right? I always calculate 2% and adjust down to 1% or 1.5% if I need to -- but it's easy to do that adjustment in my head, no need for calculator. I say keep the tool simple.


Thanks,


Sam

Larry Clark's picture
Larry Clark

I'm usually making a batch of dough of a certain weight and find your tool frustrating for that purpose. This works far better.


http://samartha.net/SD/SDcalc04.html


 


Larry

joshuacronemeyer's picture
joshuacronemeyer

Larry,


I've got a feature in there that makes it pretty easy to hit a target weight.  You can lock the hydration with the little lock icon next to the hydration % and then dragging flour or water up and down scales the weight by maintaining the locked hydration ratio.


I like the sliders better than text boxes because the old analog style input allows easier experimentation when i'm playing with a recipe... plus it is more fun.


But y'know different strokes.


Thanks for the feedback Larry.


 

cranbo's picture
cranbo

nice looking & working tool, i've used it a number of times for simple hydration calculations.


it would be even better if you could enter text for the numbers :)

yy's picture
yy

I like how minimalist the tool is. Only have to use one hand and a trackpad. You can leave the other free for stretching and folding the dough :-)

ross.s's picture
ross.s

what if starter is at 166% ?

joshuacronemeyer's picture
joshuacronemeyer

That is a good question!  The way the starter/starterhydration boxes are designed the starter hydration box can't get larger than the starter box, so it will never be more than 100% ( and because i was lazy and didn't fix it yet, it currently only goes up to 99% )  Of course I could use a multiplier to make such higher hydrations possible but first I'm curious if there are any particular benefits to keeping your starter above 100%?  Is it a common thing?  I've never seen a recipe that called for it that high, but I'll admit I'm no expert.

joshuacronemeyer's picture
joshuacronemeyer

I've changed the starter hydration behavior so you can achieve about 200% starter hydration.  Thanks for the feedback!

Jaydot's picture
Jaydot

I won't be using it, because my own spreadsheets do the trick, but I love the way you've made this!

minisquid's picture
minisquid

Hi Jaydot, would you be willing to share or post your spreadsheets?  :)


Thanks!

wizarddrummer's picture
wizarddrummer

I'm a retired software engineer and with all of the code i've written in the last 40 years i'm tired, quite frankly, of writing and designing new things.


I do some things out of necessity, but when someone does a novel concept like this? I like it.


It's clean, simple and graphically informative and it does what the application is intended for.


It would have been nice to have a salt bar because it is one of the 4 main ingredients and sometimes, when i make pizza dough, i'm pushing the salt a little higher.


For those of you that are interested in some very sophisticated tools that allow you to do some things with extra ingredients such as oil, sugar etc., you can go here


http://www.pizzamaking.com/dough_tools.html.


The expanded calculator has a check box for weight. I find it useful for all sorts of varities of different doughs, and, when I finish my entries, I copy and paste the weights into my Word document with a few notes on how this dough behaved.


I will probably use this tool occassionally , because i like to see relationships graphically.


 


thanks for the tool.

joshuacronemeyer's picture
joshuacronemeyer

And thanks for the link to the pizza dough tools.  Those are mighty sophisticated!  I've created a placeholder for your salt suggestion here: https://github.com/joshuacronemeyer/Flour-and-Water/issues/#issue/5 I've got a few ideas for making the salt adjustable, but keeping things simple.  There are a couple bugs I need to fix first, and thanks again for the very thoughtful feedback.


 


PS If you do follow that link, I recommend you check out that site and get yourself a github account.  It is a great place to keep all that code you've written, and maybe a place to reconnect with the joys of building software!  

minisquid's picture
minisquid

This is something that I was so totally looking for! Very straight forward, though I would like the ability to be able to punch in numbers and not rely on the sliders (which are a little sensitive). Maybe one other addition could be the addition of other fields for extra ingredients (for experimental purposes), or at least to be able to manually change the salt content. But other than that (for me) I think this is awesome! Thank you!



Is there a way to lower the starter hydration to anything lower than 90%? This would be useful if you were using a stiffer starter.

minisquid's picture
minisquid

I see how the starter percentage works...at some point I must have pushed the two sliders together, which at that point they stay linked together!  I guess that would be a bug?  :)

joshuacronemeyer's picture
joshuacronemeyer

several people have found this problem.  I intend to fix it.  Meanwhile you can track and comment on this problem here.  Thanks for the feedback!

InUse's picture
InUse

Any plans for an iPhone app?! I'd  pay $.99 for it :)


No pressure or anything, I mean I only registered on this site to ask you..haha

joshuacronemeyer's picture
joshuacronemeyer

I might make an iOS app someday, but first step is to make the app useable on iOS browser. The great thing about the web is that android and other platforms with touch based events will benefit too and it stays free! Thanks for the great feedback! Happy baking!

MIchael_O's picture
MIchael_O

I have a web tool too and I have too say yours is amazing. Don't listen to people saying it doesn't work for them, they don't understand the effort you have made. This is what we need in society, creative people. Focus on constructive criticism and ignore people who live to point out problems and complain. After all God gave us time to make things better. I will be back to check this out again! 

highmtnpam's picture
highmtnpam

Is there anyway I can get this tool on my desktop? I have a new Mac and am still learning how to do things. I, too, never seem  have sourdough at the hydration requested in the recipe.  Because of this problem, (and generally being in a hurry), I have restricted my baking to the book from which I got the sourdough recipe.  This will really open up the amount of recipes I can try and also eliminate some of my sourdough starters!!! Thanks,

Pam

cranbo's picture
cranbo

How to get a local copy of the Hydration Calculator:

  1. Download the ZIP archive at: https://github.com/joshuacronemeyer/Flour-and-Water/zipball/master
  2. Drag the "public" folder from the archive to your desktop (or another location where you want to store the calculator)
  3. Open the "index.html" page in the "public" folder in your web browser. 
Voila! That's it. 
joshuacronemeyer's picture
joshuacronemeyer

Yes! The best way (for google chrome users... Yes you should check out googles wonderful browser if you havent yet) is to go to the google app store for chrome and search for sourdough. My app is the only one. :)

People who can't or won't use chrome can try cranbo's instructions.