Bake KitHow it works
Enter flour and water added directly, then starter weight and starter hydration. Starter flour equals starter weight ÷ (1 + starter hydration ÷ 100). Starter water is the remaining weight. Effective hydration is all water divided by all flour, multiplied by 100. To reach your target, the tool holds flour and starter fixed and solves for the directly added water. A negative change means use less water than your current entry.
Example
With 500 g added flour, 325 g added water and 100 g starter at 100% hydration, the starter supplies 50 g flour and 50 g water. Hydration is 375 ÷ 550 × 100 = 68.18%. A 70% target needs 335 g directly added water, which is 10 g more. If starter water alone exceeds the target, reduce starter or add flour rather than adding a negative amount of water.
Assumptions and limitations
This model counts flour and water only. It excludes water in milk, eggs, butter and other ingredients, and does not predict dough feel, flour absorption or fermentation. Starter hydration must be known; it is not inferred from its appearance.
Frequently asked questions
Are my recipes sent to a server?
No. Calculations run in your browser. Ingredient names, weights and settings are saved in local browser storage, and can be cleared through your browser’s site-data settings. There is no account or recipe upload.
Can I enter cups, eggs or tablespoons?
Use gram weights for every ingredient. Volume-to-weight conversion depends on the ingredient and measuring method. Weigh a beaten egg if you need a fraction, and make practical adjustments for very small amounts.
Does scaling change baking time?
The tools scale ingredient quantities only. Pan shape, depth, oven behavior and recipe affect baking time. Follow a suitable recipe and check doneness rather than multiplying time by the ingredient factor.