What is this?
This calculator scales a base sourdough formula by number of portions or by target dough weight per loaf while keeping baker's percentages constant. It includes starter water and flour so total hydration remains accurate.[1] [2]
Why important: Scaling by portions avoids inconsistent loaf sizes and fermentation differences. Maintaining baker's percentages ensures the same dough behavior (fermentation speed, extensibility, crumb) when you change batch size.[1] [2]
Calculator
If portion_size is used, calculator back-calculates flour from desired dough weight; otherwise scales the base recipe by portions.
Includes water contained in starter
Starter weight included in total dough weight
Standard 2% of total flour
Approximate — actual weight depends on starter hydration
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when scaling recipes
Large Mixing Bowl
Needed for larger batches and thorough mixing
Banneton Proofing Basket
Helps portioned loaves keep their shape during proofing
Dough Scraper/Bench Knife
Useful for dividing dough into equal portions
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Recommendations by Flour Type
| Flour | Min % | Standard % | Max % |
|---|---|---|---|
| Small boule (home loaf) | 350% | 500% | 700% |
| Medium bâtard | 700% | 800% | 900% |
| Large family loaf | 900% | 1200% | 1400% |
| Dinner rolls (each) | 40% | 60% | 90% |
| Batard split into 4 portions | 200% | 300% | 350% |
Hydration Ranges
Good for test loaves or individual boules; faster proofing, smaller oven spring
Most home recipes target this range — predictable fermentation and shaping
Longer bulk fermentation and handling adjustments; consider stronger flour or lower hydration
Tips
💡 Weigh everything precisely
Weigh all ingredients on a kitchen scale. Baker's percentages rely on accurate weights — small errors multiply when scaling.[1] [2]
💡 Account for starter hydration
If your starter hydration differs from the recipe, the calculator's water and flour outputs must be adjusted; include starter water in total hydration count.[1] [2]
💡 Use appropriate mixing equipment
For very large batches, use a sturdy large mixing bowl and consider longer autolyse to hydrate the flour fully.
💡 Shaping and proofing scale with size
Smaller loaves proof faster and require less surface tension. Use a banneton proofing basket for each portion to maintain shape and consistent crust formation.
💡 Batch small first when testing
When adapting a recipe, bake one small portion first to confirm fermentation times and final crumb before scaling up — this reduces wasted ingredients.[1]