Bread & Sourdough
Baker's percentage, sourdough schedules, yeast conversions, and hydration calculators built for serious bread bakers.
Baker's Percentage
Calculate ingredient percentages relative to flour weight for any bread dough.
Sourdough Schedule
Get a full bake-day timeline based on starter %, dough temp, and start time.
Yeast Converter
Convert between instant, active dry, fresh, and sourdough starter quantities.
Baker's Percentage Explained
Baker's percentage: flour = 100%, every other ingredient divided by flour weight. Water at 66% = 66 g per 100 g flour. Full guide with worked examples and scaling math.
Bulk Fermentation Temperature Guide
At 75°F with 20% starter, bulk fermentation takes 4–5 hours. At 65°F it takes 9–12 hours. Full table by temperature and starter percentage, plus visual readiness cues.
How to Convert a Yeast Recipe to Sourdough
Replace 1 packet (2.25 tsp) of active dry yeast with 100 g of ripe sourdough starter. Remove 50 g flour and 50 g water from the recipe to compensate. Step-by-step guide.
Dough Hydration Guide: What the % Means
Hydration is water weight divided by flour weight. Sandwich bread runs 62–68%, sourdough 70–78%, ciabatta 78–85%. Full guide with bread-type table and handling tips.
Instant vs Active Dry Yeast: What's the Difference?
Use 25% less instant yeast than active dry: if a recipe calls for 1 tsp active dry, use 3/4 tsp instant. Instant skips proofing; active dry needs warm water first.
Salt Percentage in Bread: How Much Is Right?
Most bread uses 1.8–2.2% salt by baker's percentage. At 500 g flour, that is 9–11 g of salt. This guide covers salt's roles, the right range, and how to adjust.
Sourdough Schedule Examples: 3 Real Timelines
Three complete sourdough bake schedules with clock times: weekday same-day, weekend morning bake, and overnight cold retard. Adjust for your dough temperature.
Sourdough Starter Feeding Ratios: 1:1:1 to 1:5:5
A feeding ratio is starter:flour:water by weight. 1:1:1 peaks in 4–6 hours at 75°F; 1:5:5 peaks in 10–12 hours. Full table, timing guide, and how to pick the right ratio.