Levain & Main Dough & Baker’s Percentages Calculator

The default settings of these calculations are biased toward sourdough percentages. By adjusting a recipe’s ingredient weights, you can calculate alternative percentages to scale up or down or rebalance.

Dark rye flour is considered a whole-grain flour. By default, the calculations add dark rye flour to the baker’s percentage for whole wheat flour.

Baker’s Math Calculator

Preferment -> Levain

Levain is an offspring of the starter culture, made from flour, water, wild yeast, lactobacillus, and no baker’s yeast. Set fields to “0” if not using.
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The ripeness of the levain’s cultures is as relevant as the sheer amount of levain used.

Main Dough

Start by indicating the anticipated weights of ingredients. The form will calculate the ingredient’s corresponding Baker’s percentages.
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I only use Baker’s yeast when my levain is not ripe or mature enough.

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Baking may reduce the final weight of loaves by even 20 percent for higher-hydration recipes.

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Baker’s Percentages

The following read-only Baker’s Percentages will auto-update based on your selections in the form fields above.

Turn a smaller display by 90 degrees sideways for better viewing of the following read-only table.

Ingredient/Quantity in Levain/Total Recipe Quantity/Baker’s Percentage
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* The Baker’s percentage for ripe levain is the amount of flour in the levain expressed as a percentage of the amount of total recipe flour.
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Please let me know if and how these calculators can be improved.

Enjoy…

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