Let's bake!

Sourdough calculations

Receipt details for g flour

Flour: % g  
Water: % g  
Starter: % g starter hydration 100%
Salt: % g  

Let's assume for 20% starter we need 5 hours of fermantation

So for , we need %

Let's bake!

Receipt name: Use poolish

Receipt details for g flour

For poolish

Choose hours to leave poolish aside:

  • Flour: g
  • Water: g
  • Yeast: g

Hydration of dough: %

  • Flour: g
  • Water: g
  • Yeast: g
  • Salt: g

Poolish rates

hours yeast % reduce yeast in final dough by % % of final dough

Recipes

Name of recipe Water/Salt/Yeast  
% % % edit

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