Sourdough Starter Calculator
A simple tool to help you calculate how much starter, water and flour you need for any ratio at any temperature.
The amount your recipe calls for. Most loaves use 50 to 150 g.
gStarter to flour to water, by weight. Pick a common ratio or type your own. More flour and water means a slower, milder levain.
Makes 105g at 100% hydration, a little more than you asked for so some starter is left to keep.
Warmer kitchens go faster. Enter yours for a rough window; your starter's health and flour matter more than the clock.
Usually ready in 2 to 4 hours
Frequently asked questions
What is a levain?
A levain is the portion of starter you build for one bake: a little of your kept starter, fed with fresh flour and water, left to rise, then mixed into the dough. Keeping a small starter and building a levain per bake means no discard and no daily feedings.
What does a feeding ratio like 1:2:2 mean?
Starter to flour to water, by weight. 1:2:2 means for every gram of starter you add two grams of flour and two of water. More flour and water relative to starter makes a slower, milder levain; less makes it faster and tangier.
What is a stiff starter?
A stiff starter is a starter that is fed less water than flour, so it isn't kept at 100% (like 1:1:1 or 1:5:5) hydration. It rises slower and can add strength to recipes that need more gluten power.