Kitchen tools
Dough calculator
Pizza and bread in baker's percentages. Say how many dough balls you want, or how much flour you have, and get every weight in grams, sourdough starter included. For the dough itself, see the pizza recipes.
Dough questions
What are baker's percentages?
A way of writing a recipe where the flour is always 100% and everything else is a percentage of the flour's weight. 1,000 g flour, 650 g water and 25 g salt is 100% flour, 65% water and 2.5% salt. It makes a dough easy to scale and easy to compare with another.
What does 65% hydration mean?
The water weighs 65% of the flour: 650 g of water for every 1,000 g of flour. Higher hydration gives a wetter, more open dough that is harder to handle; lower is stiffer and easier to shape.
How is sourdough starter counted?
A starter is flour and water, so its share counts towards both. For 1,000 g of total flour at 70% water with 20% starter (a 100% hydration starter), the 200 g of starter brings 100 g of flour and 100 g of water. You then add 900 g of flour and 600 g of water, so the dough is still 1,000 g flour and 700 g water in total.
Why weigh salt and yeast instead of using spoons?
At pizza and bread quantities the salt and yeast are small, often under a gram of yeast, and a teaspoon of table salt weighs more than twice a teaspoon of flaky kosher salt. A scale that reads to 0.1 g is the easiest fix.