Most amateur baking spreadsheets and mobile recipe scalers commit a systematic mathematical error: they divide added mixing water by main bowl flour while ignoring the flour and water trapped inside the sourdough starter. At a standard 20% inoculation with 100% liquid levain, naive calculators silently inflate actual dough hydration by +2.5% to +3.4%, turning a structured 75% artisan country loaf into an unshapeable 78% puddle. [SourdoughCalc True Sourdough Hydration Calculator](https://sourdoughcalc.app/hydrat...) solves the exact two-component mass balance equation before you weigh a single gram: - **Exact Preferment Decomposition**: Computes `H_true = (W_autolyse + W_bassinage + L * (H_L / (1 + H_L))) / (F_main + L / (1 + H_L))` across any starter hydration from 50% stiff pasta madre to 125% liquid rye levain. - **Multi-Flour Absorption Weighting**: Adjusts baseline water capacity for bread flour, stone-ground whole wheat, spelt, einkorn, and dark rye. - **Reverse Target Hydration Solver**: Lock in your desired final hydration percentage and total loaf weight, and let the algebraic engine back-solve exact flour, water, salt, and levain gram weights to 0.1g precision. - **Zero-Telemetry Offline PWA**: Runs 100% client-side in your kitchen browser with screen-wake lock and instant metric scaling.

SourdoughCalc–Hydration & Dough Calc

Open-physics true sourdough hydration solver for bakers.

Open-physics true sourdough hydration solver for bakers.