Sourdough Recipe Scaler

Enter your recipe, pick a target — get exact scaled amounts with hydration and total dough weight.

Hydration 70%Salt 2%Total dough 1920 g
IngredientScaled
Flour1000 g
Water700 g
Starter200 g
Salt20 g

Scale factor ×2. Baker's percentages keep the dough identical at any size.

Scale bread the way bakeries do

Doubling a sourdough recipe by eye is how you end up with a bowl that won't fit your mixer or a hydration that quietly drifts. Professional bakeries never guess — they use baker's percentages, where flour is always 100 percent and everything else is measured against it. Change the flour, and every other ingredient follows in exact proportion.

That's all this scaler does, precisely. Enter the recipe you already trust, tell it how many loaves you want or the flour weight you're aiming for, and it multiplies every ingredient by the same factor. Your hydration, your salt percentage and your starter ratio stay exactly where they were, so the dough behaves identically — just more of it, or less.

The total dough weight it reports is the practical number to watch: divide it by your loaf size to confirm the batch fits your bannetons and oven. Because the dough is unchanged, only the bake time shifts with loaf size — reach for a thermometer and pull your loaves at temperature rather than trusting the original recipe's clock.

Frequently Asked Questions

What are baker's percentages?
In baker's percentages, the total flour is always 100 percent and every other ingredient is expressed as a percentage of that flour weight. Water at 70 percent of the flour weight means 70 percent hydration. Because everything is tied to flour, you can scale a recipe to any size while keeping the same dough exactly consistent.
How do I scale a sourdough recipe for more loaves?
Work out the flour, water, starter and salt for one loaf, then multiply each by the number of loaves you want. This scaler does it for you: set the mode to number of loaves, and it multiplies every ingredient while showing the total dough weight so you can check it fits your mixer or oven.
Does scaling change the baking time?
Scaling the recipe keeps the dough identical, so the dough behaviour and fermentation time stay the same. What changes is the loaf size: a bigger loaf needs a longer bake, a smaller one a shorter bake. Judge doneness by internal temperature (around 96-99 C for most sourdough) rather than the clock.
What hydration should my sourdough be?
Most everyday sourdough sits between 65 and 80 percent hydration. Lower hydration (65-70 percent) is easier to handle and holds shape well; higher hydration (75-80 percent) gives a more open crumb but is stickier to work with. The scaler shows your hydration so you can keep it consistent as you resize.
Should starter count toward hydration?
For precise bakers, yes: a 100 percent hydration starter adds equal parts flour and water to the dough, which shifts the true total hydration. This tool scales your recipe proportionally and reports the water-to-flour ratio of the main dough; if you track total hydration including starter, keep your starter at a fixed hydration so the ratio stays stable when you scale.

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