Dough Weight Calculator – Calculate Total Dough and Portions

Calculate total dough weight, per-loaf dough ball weights and ingredient breakdown based on baker's percentages. Useful for scaling and portioning sourdough recipes.

What is this?

This calculator determines total dough weight from flour weight and baker's percentages, then divides the dough into specified portion weights or number of loaves. It uses baker's percentage logic so you can input salt, starter and other ingredient percentages relative to flour weight, producing precise weights for each ingredient and final dough balls.[1][2]

Why important: Accurate dough weight and portioning ensures consistent bake times, predictable oven spring and uniform loaves — essential for reproducible sourdough results in home baking and small-scale production.[1][2]

Calculator

Water amount (g) --

Subtracts water contributed by starter

Starter amount (g) --

Starter weight as baker's % of flour

Salt amount (g) --
Total dough weight (g) --

Approximate, does not include small inclusions

Portion weight (g) --

Tips

💡 Include inclusions in total weight

If adding seeds, nuts or fruit, weigh them and add to total_dough_weight so portion_weight reflects finished dough.

💡 Adjust for evaporation

If your dough will rest uncovered or you plan long fermentation, expect minor weight loss from evaporation; allow ~1–2% margin when portioning for strict weight targets.[1]

💡 Use a banneton for shaping preview

Proof in a banneton proofing basket to gauge how a portion will fill the basket and to standardize final loaf size.

💡 Scale portions rather than pieces

For consistent crumb and bake, aim for consistent portion_weight rather than dividing by eye; use a digital kitchen scale.

💡 Practical workflow

Calculate weights, pre-weigh inclusions in small bowls, divide with a dough scraper and proof in baskets — this saves time and improves consistency.

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link