Sourdough Hydration Calculator

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lingeringmelon on

Hello All, new here, and not sure this is the correct topic to place under.

I created a sourdough hydration calculator here: https://hydrationcalculator.herokuapp.com/

Its just a quick reference calculator so you don't have to do the math by hand anymore for lean loaves only.

Please let me know what you think and if you think it can be improved.

 

Thanks!

Nice job. 

The sliders are a bit tricky to use on a ipad. 
And the balloons wel hmm. 

I think the levain% slider is the most difficult because I've set it to move at .5 increments.  Is that the problem you are having?

 

the balloons are a coding thing. I like them because they tell me my code ran correctly. 

 

Thanks for your feedback!

Thanks for the feedback!

I did not know that one, wish I did before I built mine!

Nicely done...but, I think you may be mixing your metaphor(?) a bit... looks like you are reporting total flour (eg NOT decremented by the levain flour) along with additional water needed (eg HAS been decremented by the levain water). Or am I misreading it?

in the first place, I’d like to start with how much dough do I need to make since that will determine me how much flour and water I need at a given hydration. So assuming I want to mix D grams of dough, I would need to divide D by the sum of Flour% + Water% + Salt% + OtherStuff %

TotalFlour = D / (1 + Water% + Salt% + OtherStuff%)

from there we calculate the required water and salt weights.

But what I really need to know is how much additional flour and additional water I need in addition to my levain and possibly a poolish or other preferment, so some adjusted values would be helpful. And just to add a bit more complexity, on occasions I use a soaker, so I reduce the target dough amount by the weight of the hydrated soaker.

Now we’re at:

TotalFlour = (D - SoakerWeight) / (1 + Water% + Salt% + OtherStuff%)

AdditionalFlour = TotalFlour - PrefermentFlour

AdditionalWater = (TotalFlour * Water%) - PrefermentWater

web calculator is a nice idea, but it needs to generate a bit more useful data. I think you’re pretty close.

cheers,

Phil

Thank you for the feedback! 

I think i will need to clarify the text on the calculator.

My calculator is using the following formula:

hydration = Water + water in levain/Dry flour + flour in levain

However, I do not do a final dough weight calculation. 

My original idea was based off of the question, "Hey, 500g of flour is an ideal weight of flour to make a bread I can reasonably eat in day, but I want to make it with 75% hydration.  How much water including 25% of a levain at 100% hydration should I add in order to make a 75% hydration loaf if i start with 500g of flour?"