Batch planning
How to use the dough scaling result
Use this calculator when you know the final dough weight, loaf count, or flour amount you want, and need the formula scaled back into practical ingredient weights. In target-weight mode, DoughMath solves the total flour required from the hydration, starter percentage, salt, and optional ingredients, then builds the Add to bowl list from that flour amount.
The important detail is that starter is not counted twice. The starter appears as one measured ingredient in Add to bowl. For the formula totals, it is also split into starter flour and starter water so hydration and total flour percentages stay accurate. That is why Add to bowl and Formula totals answer different questions.
Use the per-loaf section when dividing the mixed dough. Use the formula totals when checking hydration or comparing formulas. If the calculator warns about negative added water or very high starter, change the starter percentage, hydration, or starter hydration before mixing.
Use this section for
- • Target mode solves flour from final dough weight.
- • Starter is measured once and split only for math.
- • Per-loaf numbers help divide the mixed batch.
Example
Example calculation
These are illustrative inputs for the calculator on this page. Change the fields above to make the result match your own dough.
1000g target dough
Input: Target 1000g, hydration 75%, starter 20%, starter hydration 100%, salt 2%.
Output: About 508g added flour, 367g added water, 113g starter, 11g salt; total dough stays 1000g.
Formula
How this calculator works
- Target mode solves total flour from final dough weight.
- Starter percentage is starter total weight divided by total flour.
- Starter is split into flour and water for formula totals, but measured as one ingredient in Add to bowl.
- Total dough is total flour + total water + salt + optional oil or sugar; starter is not counted twice.
Common mistakes
What to check before baking
- Do not add starter as an extra ingredient after already counting its flour and water.
- If added water becomes negative, reduce starter, raise hydration, or use a stiffer starter.
- Check per-loaf weights before dividing dough.
- Do not mix cups and grams in the same formula unless you have weighed the cup measurements first.
FAQ
Questions
Why is Add to bowl different from Formula totals?
Add to bowl shows what you weigh. Formula totals split starter into internal flour and water for hydration math.
What does starter percentage mean here?
It means total starter weight divided by total flour weight.
Related calculators and presets
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Related preset
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Use Bread Recipe Scaler when you want the same type of dough math with a different starting point.
Open related preset →Related preset
Dough Weight Calculator
Use Dough Weight Calculator when you want the same type of dough math with a different starting point.
Open related preset →Hydration check
Sourdough Hydration Calculator
Split starter into flour and water so total hydration is not guessed.
Check hydration →Disclaimer: DoughMath provides formula calculations only. Dough behavior depends on flour, temperature, starter activity, mixing, fermentation, and handling. Use the results as a starting point and adjust based on your dough.