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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 | Enter your measurements in the yellow cells in column B. The blue cells contain the output of the calculations and should not be modified. | |||||

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5 | Starter | Notes | ||||

6 | Flour | 375 | Enter total amount of flour used in starter (including feeding) | |||

7 | Water | 225 | Enter total amount of water used in starter (including feeding) | |||

8 | Hydration (%) | 60 | This is the hydration percentage of your starter: a lower percentage equals a dryer starter. I use a dryish 60% | |||

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10 | reverse calculator | |||||

11 | Weight of starter | 300 | Enter total weight of starter | |||

12 | Hydration (%) | 60 | Enter desired hydration percentage as a number between 25 and 200. (25% = 1 part water to 4 parts flour; 200% = 2 parts water to 1 part flour.) | |||

13 | Flour | 188 | This is the total amount of flour you need to use to produce a starter of the desired hydration percentage | |||

14 | Water | 113 | This is the total amount of water you need to use to produce a starter of the desired hydration percentage | |||

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16 | Dough | |||||

17 | Weight of starter | 300 | Enter the total weight of starter used in your bread recipe | |||

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

19 | Flour | 900 | Enter the total weight of flour used in your bread recipe | |||

20 | Water | 600 | Enter the total weight of water used in your bread recipe | |||

21 | Final hydration | 66 | This is the hydration percentage of your bread dough | |||

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23 | reverse calculator | |||||

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

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

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

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

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

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

30 | 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 | |||

31 | 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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33 | Starter feeeder | |||||

34 | Weight of starter | 200 | Enter weight of existing starter | |||

35 | Hydration of starter | 60 | Enter desired hydration percentage as a number between 25 and 200. (25% = 1 part water to 4 parts flour; 200% = 2 parts water to 1 part flour.) | |||

36 | Feeding factor | 4 | The amount of times larger your starter will be after feeding (e.g., if you keep 200g of your starter and want 800g after feeding, then the feeding factor is 4) | |||

37 | Flour to add | 375 | Calculates amount of flour to add when feeding starter | |||

38 | Water to add | 225 | Calculates amount of water to add when feeding starter | |||

39 | Refreshed starter | 800 | Calculates total amount of starter after feeding |

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