Bakers write a recipe as percentages of the flour: 100% flour, 72% water, 20% starter, 2% salt. That way one recipe works for any size of loaf.
Type how much flour you want to use (or pick a number of loaves) and every other amount follows.
Questions
What are baker’s percentages?
Every ingredient as a percentage of the flour, which is always 100%. The everyday country loaf is 72% water, 20% starter and 2% salt: for 500 g of flour that is 360 g water, 100 g starter and 10 g salt.
What is the 1-2-3 sourdough ratio?
1 part starter, 2 parts water and 3 parts flour (plus about 2% salt). Counting the flour and water in the starter, it makes a dough of about 71% hydration.
How much salt goes in sourdough?
About 2% of the flour: 10 g — 1 ¾ tsp of fine salt — for 500 g of flour.
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