What is this?
This calculator helps you in two steps: (1) Build a preferment from starter + flour + water, (2) calculate how much additional flour and water you need for the final dough. This way you can plan exactly which ingredients to add when.
Why important: A preferment (also called poolish, biga, or levain) develops more flavor and improves dough structure. The two-step process gives you more control over fermentation.[1][2]
Calculator
Step 1: Build Preferment
Add to starter
Add to starter
Starter + flour + water = ready preferment (let ripen 4–12h)
Info: Preferment Composition
Flour from starter + added flour
Water from starter + added water
Step 2: Autolyse & Main Dough
Flour for autolyse (rest 30–60 min with water)
Water for autolyse
Add together with preferment after autolyse
Check: Final Dough
Inoculation rate: More starter = faster fermentation
Total amount of flour in the finished dough
Total amount of water in the finished dough
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements of starter, flour and water
Glass Jar for Starter
Transparent container for observing rise and activity
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Tips
💡 Process
1. Build preferment: Mix starter + flour + water, let ripen 4–12 hours. 2. Autolyse: Mix additional flour + water, rest 30–60 min. 3. Combine preferment + autolyse + salt.[1][2]
💡 Why use a preferment?
A preferment develops more flavor and aromas during the long ripening time. Acids build up slowly and improve shelf life and crumb structure of the finished bread.[1][2]
💡 Adjusting preferment hydration
Standard is 1:0.5 (flour:water relative to starter). For a stiffer preferment use less water (0.3), for a looser one use more (0.75).[1]
💡 Weigh precisely
Weigh all ingredients with a Digital Kitchen Scale. Small deviations in water can significantly affect dough consistency.[1][2]