Sourdough Calculator
Calculate the perfect sourdough recipe based on baker's percentages
Sourdough Baking Guide
Follow this guide to create delicious sourdough bread using your calculated recipe. Every kitchen and every oven are different, don't be discouraged if this doesn't work for you on the first try!
1. Prepare Your Starter
Ensure your sourdough starter is active and healthy. Feed it 12-24 hours before making your levain. A healthy starter should:
- Double in size within 4-8 hours after feeding
- Have a pleasant, slightly sour aroma
- Show plenty of bubbles throughout
- Pass the float test in water
2. Autolyse (Optional, but helps)
Mix flour and water (hold back some water for adjustments), and let rest for 30 minutes to 4 hours. This develops gluten and makes the dough easier to work with.
3. Bulk Fermentation
After mixing in levain and salt, let the dough ferment for 4-6 hours at room temperature (68-72°F). Perform stretch and folds every 30 minutes for the first 2 hours.
4. Shaping
Pre-shape the dough and let rest for 20-30 minutes. Final shape and place in a banneton or proofing basket.
5. Final Proof
Either proof at room temperature for 2-4 hours or cold proof in the refrigerator for 8-16 hours.
6. Baking
Preheat oven to 500°F (260°C) with Dutch oven inside. Score dough and bake covered for 20 minutes, then uncovered at 450°F (230°C) for 20-25 minutes until golden brown.