🥖 Sourdough Calculator App – The End of Guesswork

Brought to you by David Sutherland, Brews And Ques NZ

Never make bad sourdough again!

If your loaves come out too dry, too sticky, too salty or just plain weird… chances are your ratios are off. And getting those proportions right can be a nightmare — especially when you're new to baking....That’s where this app comes in!

🍞 My Sourdough Story (aka “Why I Built This”)

When I first got into sourdough, I figured it’d be easy. Flour, water, salt, starter — how hard could it be?

Well… about 17 failed loaves, 2 kitchen tantrums, and one dough explosion later, I realised I had no idea what I was doing.

All the recipes kept talking about “baker’s percentages” like I was supposed to be a mathematician-slash-bread whisperer.
What even is 75% hydration?
Why does my dough feel like wet glue?
Why did I just bake a saltless sponge brick?

I kept messing up my ratios — too much starter, not enough water, forgot the salt entirely one time (my dog wouldn't even eat it).

Eventually I got tired of trying to do mental gymnastics every time I baked, so I built this simple Sourdough Calculator 

🛠️ The Sourdough Calculator

Just type in how much flour you’re using, choose your hydration level, and boom — it tells you exactly how much water, starter, and salt you need.

No more guessing. No more weird loaves. Just good bread.

If you’ve ever been confused by sourdough math… this is for you.

✅ What It Does (The Solution):

• You enter how much flour you want to use

• Choose your hydration % (how wet or dry you want it)

• And it calculates the exact amount of starter, water, and salt you need

• Instantly. No more messy calculations. No more guesswork.

🧠 Why It Matters:

This isn't just a calculator — it’s a confidence booster.
You’ll:

• Understand your dough better

• Avoid soggy, flat, or tough loaves

• Adjust your hydration like a pro

It’s like having a sourdough coach in your pocket.

After You Order - We will send you a link to the live calculator page. It's yours to use for as long as you like, be sure to book mark it for future use. Enjoy!

🔐 This is a digital product. No physical items will be shipped.
📦 Want the full toolkit with hydration guides and recipes? Coming soon!

Method for Making Sourdough Bread

Step 1: Mix Your Dough

• Weigh out all ingredients as calculated by the Sourdough Calculator.

• In a large bowl, combine your flour(s) and water.

• Mix until no dry flour remains. Cover and let sit for autolyse – about 30 minutes to 1 hour.

Step 2: Add Starter and Salt

• Add your sourdough starter and salt to the dough.

• Mix thoroughly by hand until both are well incorporated (this may take a few minutes).

• You can use the pinch-and-fold method to help it come together.

Step 3: Bulk Fermentation (With Stretch & Folds)

• Let the dough rest in a covered bowl at room temperature for 4 to 6 hours, depending on ambient temperature.

• During this time, perform 3 to 4 sets of stretch and folds, spaced 30 to 45 minutes apart:

  • Grab one side of the dough, stretch it upwards, and fold it over.

  • Turn the bowl and repeat on all four sides.

• After the final fold, leave the dough to rise undisturbed until it has increased by about 50% to 75% in volume.

Step 4: Preshape and Rest

• Turn the dough out onto a lightly floured surface.

• Gently shape it into a round or oblong shape (depending on your banneton or tin).

• Let it rest uncovered for 20–30 minutes.

Step 5: Final Shape and Cold Proof

• Perform a final shaping and place the dough into a floured banneton or loaf tin.

• Cover with a damp tea towel or lid and place in the fridge for 8–16 hours (overnight is perfect).

Step 6: Bake

• Preheat your oven to 230°C (445°F) with a Dutch oven or baking steel inside.

• Turn your dough out onto baking paper, score it with a sharp blade, and place it into the hot Dutch oven or directly on the baking surface.

• Bake with the lid on for 20–25 minutes, then remove the lid and bake for another 20–25 minutes until golden brown and crusty.

Step 7: Cool

• Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Making great sourdough isn’t about luck — it’s about understanding your ingredients and getting your ratios right.

Once you’ve nailed the method, it becomes second nature: flour, starter, water, salt — in the right amounts, at the right time. That’s what turns guesswork into great bread.

And with the calculator in your corner, you’re never more than a few clicks away from perfect proportions.

Ready to give it a go?