Calculate baker’s percentage and true dough hydration.
Calculate true hydration, baker’s percentages and the flour/water hidden inside your starter — then scale the same formula to however many loaves or pizza balls you need.
Enter everything by weight.
“Other ingredients” is for things like oil, sugar or malt. It affects total dough weight, but it does not count as water when hydration is calculated.
hydration
Includes 100 g water and 100 g flour from the starter.
How much dough do you actually need?
Baker’s percentages are ratios. Flour still has opinions.
- True hydration includes the flour and water inside your 100% hydration starter.
- Hydration is a useful ratio, not a guarantee of dough feel. Different flours absorb water differently.
Flour is always the 100% reference point.
A 70% hydration dough has 70 parts water for every 100 parts flour by weight. Salt at 2% means 2 parts salt for every 100 parts flour. That makes formulas easy to compare and scale.
If you use starter, the calculator splits it into its flour and water first. A 200 g starter at 100% hydration contains 100 g flour and 100 g water, so both belong in the true totals.
Keep the recipe in Savor.
Save the version you actually bake, scale it when the batch changes and keep your kitchen notes with the recipe instead of on another scrap of paper.