Bread Formula Builder

Sourdough Bread Recipe Generator

Build a reliable loaf formula by dough weight instead of guessing. This generator converts your targets into flour, water, starter, and salt weights, then adds a practical fermentation timeline you can actually bake from.

Formula-first scaling Set dough weight, hydration, salt, and starter percentage in baker's math.
Two schedules Choose a same-day bake or an overnight cold proof with a ready-to-follow timeline.
Copy-ready output Export a compact recipe summary for notes, messages, or your baking journal.

Set your loaf targets

All ingredient weights are in grams. The calculator assumes a 100% hydration starter.

Use whole loaves only. Large batches stay easier to manage below 12 loaves.
Typical hearth loaves land around 750g to 1000g before baking.
Higher hydration makes a looser dough. Many everyday loaves work well between 68% and 78%.
This is the total starter weight relative to total flour. More starter usually shortens fermentation.
Most lean sourdough formulas stay close to 1.8% to 2.2% salt.
The rest of the flour is treated as bread flour.
Choose a fermentation style
Timeline estimates assume a room temperature near 76 F / 24 C. Cooler kitchens may need more time.

Generated formula

Rounded to the nearest gram for kitchen use. Baker's percentages remain exact enough for scaling.

900g Total dough
510g Total flour
367g Total water
Ingredient weights and baker's percentages for the generated sourdough recipe.
Ingredient Weight Baker's %
72% Hydration
20% Starter rate
15 / 85 Whole wheat / bread flour

Suggested timeline

Planning note: this tool provides formula math and time estimates, not a guarantee. Starter strength, flour type, and room temperature can shift fermentation speed, so watch the dough as much as the clock.

How it works

This generator uses basic baker's math to reverse-calculate your formula from the total dough target.

1. Total dough target

The calculator multiplies loaf count by dough weight per loaf, then solves for total flour based on hydration, starter percentage, and salt percentage.

2. Starter assumption

Starter is assumed to be 100% hydration, so half of its weight counts as flour and half counts as water. That keeps the formula internally consistent.

3. Kitchen rounding

Ingredient weights are rounded to the nearest gram for practical measuring. Small rounding drift is absorbed into the total dough weight, which is standard in home baking.