Loaf Calc

Your loaf

Set the dough target for your pan and the starter you have — flour, water, and salt are computed.

Starter fed with
Salt %

Flours you add

The mix of dry flour you'll weigh out — the starter's own flour is counted on top.

Hydration (auto from blend)

72%
How is this calculated?

Hydration is total water ÷ total flour, counting what's inside your starter too — a 100%-hydration starter is half flour, half water.

Each flour absorbs a different amount of water, so each gets its own target: all-purpose 67%, spelt 68%, bread flour 72%, whole wheat 80%, rye 85%. Whole wheat and rye run highest because their bran and germ soak up extra water; bread flour's higher protein takes a bit more than all-purpose, while spelt's weaker gluten wants only a touch more.

The number above is the average of those targets, weighted by how much of each flour ends up in the dough — the flours you add plus the starter's own flour. Shift the blend toward whole wheat and it rises; toward all-purpose and it falls. The − / + buttons nudge it from there, and ↺ returns to the blend's default.

Recipe

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