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A | B | C | D | E | F | |
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1 | This hydration calculator was created by Tim Gutteridge ©. For recipes and food-related ramblings, please visit http://timskitchen.blogspot.com/ | |||||

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3 | reverse calculator | |||||

4 | Weight of dough | 1800 | Enter the total weight of your final bread dough | |||

5 | Final hydration | 66 | Enter the desired hydration percentage of your bread dough | |||

6 | Weight of starter | 300 | Enter the weight of the starter to be used | |||

7 | Hydration of starter | 60 | This enters the hydration percentage of your starter from cell B8 above | |||

8 | Flour in starter | 188 | This calculates the amount of flour contributed to the dough by the starter | |||

9 | Water in starter | 113 | This calculates the amount of water contributed to the dough by the starter | |||

10 | Added flour | 897 | This is the total amount of flour you need to add to the starter to produce a bread dough of the desired hydration percentage | |||

11 | Added water | 603 | This is the total amount of water you need to add to the starter to produce a bread dough of the desired hydration percentage | |||

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