hydration_calculator
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This hydration calculator was created by Tim Gutteridge ©. For recipes and food-related ramblings, please visit http://timskitchen.blogspot.com/
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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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StarterNotes
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Flour375Enter total amount of flour used in starter (including feeding)
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Water225Enter total amount of water used in starter (including feeding)
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Hydration (%)60This is the hydration percentage of your starter: a lower percentage equals a dryer starter. I use a dryish 60%
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reverse calculator
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Weight of starter300Enter total weight of starter
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Hydration (%)60Enter 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.)
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Flour188This is the total amount of flour you need to use to produce a starter of the desired hydration percentage
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Water113This is the total amount of water you need to use to produce a starter of the desired hydration percentage
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Dough
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Weight of starter300Enter the total weight of starter used in your bread recipe
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Hydration of starter60This enters the hydration percentage of your starter from cell B8 above
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reverse calculator
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Weight of starter300Enter the weight of the starter to be used
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Hydration of starter60This enters the hydration percentage of your starter from cell B8 above
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Flour in starter188This calculates the amount of flour contributed to the dough by the starter
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Water in starter113This calculates the amount of water contributed to the dough by the starter
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Added flour897This is the total amount of flour you need to add to the starter to produce a bread dough of the desired hydration percentage
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Added water603This 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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Starter feeeder
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Weight of starter200Enter weight of existing starter
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Hydration of starter60Enter 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.)
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Feeding factor4The 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)
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