The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Baker's Calculator for any type of bread (but especially Sourdough)

Somaek's picture
Somaek

Baker's Calculator for any type of bread (but especially Sourdough)

Hi Folks, I made a calculator to help me with some of the more challenging calculations that come with making sourdoughs and building levain.  I searched online and everything I found was either cumbersome or didn't fit in with how I bake.  So I made my own in Google Sheets

https://docs.google.com/spreadsheets/d/1iQNZSAHgzUx-2qD5fSFG0YThDu64sVafzg12fmdKucw/edit#gid=1792056839

It calculates how much flour and water your starter is adding to the final dough and has a spot to add your specific hydration.  It also has a separate levain builder as it is a bit complicated if you are starting with let's say a 100% hydration starter and you want to finish with a 250g 72% starter.  What should you add?  This will do the math for you.  Feel free to make your own copy of it.

Thought I would share if anyone else is in my shoes and finding the math a hassle to do each time you bake!

dbazuin's picture
dbazuin
Somaek's picture
Somaek

Yes, that one is amazing.  However, it was a bit backwards for my brain on a couple of steps.  I like working backwards from final weights and hydrations and so that is how my spreadsheet is designed