Starter in the dough · Sourdough refresh
Calculate the starter, flour, water and salt for your dough. Calculate the mother starter, flour and water for your refreshes
Your settings
Your flour
Your starter
Your dough
Result
Starter to weigh
200 g
of starter at 100 % hydration, for 1,000 g of flour in total
To add to the mix
Starter rates
How does it work?
The same starter can be counted in two ways: French recipe sheets relate it to the flour added to the mix, the slider to the total flour, including the flour in the starter. With several refreshes, the starter obtained from each one serves as the mother for the next. The calculation starts from the starter needed, including the mother to keep, and works back to the mother of the first refresh.
The same starter can be counted in two ways: French recipe sheets relate it to the flour added to the mix, the slider to the total flour, including the flour in the starter.
This tool is also built into the LogiBake software, using your own ingredients and recipes.
LogiBake does not replace your expertise.
It gives you the tools to make the most of it.