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
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!
https://fgbc.dk/84e
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