Observed arrival · 2026-11-13
Dough Ratios: Sourdough, by the Numbers
A set of sourdough calculators and guides for baker’s percentages, hydration, starter feeding, and dough-water temperature.
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- Home sourdough bakers working in grams
- Worth noticing
- The hydration calculator explicitly counts the starter’s flour and water, keeping those ingredients in the recipe math.
Field notes
The page frames predictable sourdough around three habits: weighing ingredients, counting the starter in the hydration figure, and controlling dough temperature. Its example separates the 500 g flour basis from the listed water, salt, and starter amounts, while cautioning that the starter’s own flour and water need adjustment. The site also links a glossary and a page about how it checks facts.
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