Scale from a known flour weight
When flour weight is fixed, multiply that weight by each baker’s percentage. For 600 g flour at 70% hydration and 2% salt, water is 420 g and salt is 12 g before any preferment split.
This method is useful when your bag, mixer, or recipe sets the flour amount. It also makes flour-blend percentages easy to verify because the blend lines must add to the total flour weight.
Solve backward from target dough weight
When the final batch must weigh a specific amount, divide the target by the sum of the formula factors. A formula with 70% water and 2% salt has a factor of 1.72 before optional ingredients.
For sourdough formulas, DoughMath solves total flour first, then splits the starter into internal flour and water. The starter is still measured once in the bowl and must not be added again after its components appear in formula totals.
Check per-loaf and rounding effects
Divide the calculated batch by loaf count only after the complete formula is known. Rounding each ingredient before scaling can create a different final total than scaling first and rounding once.
For large batches, compare the calculated total with mixer capacity and proofing space. For small batches, keep decimal weights for salt and yeast until the final display step.
Related calculators
DoughMath guides are educational explanations for formula math. Use the linked calculators for exact weights before baking.