About DoughRatio Lab
One recipe workflow for loaf weights, total hydration and the starter you need. Save a private draft and print your kitchen card.
A method you can inspect
Two 750 g pieces at 70% hydration and 2% salt need 872.09 g total flour, 610.47 g total water and 17.44 g salt. At 20% prefermented flour with 100% hydration starter, use 348.84 g ripe starter, add 697.67 g flour and 436.05 g water. For a 30 g reserve, build 378.84 g starter: a 1:2:2 feed uses 75.77 g seed, 151.53 g flour and 151.53 g water.
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What to check
The starter build includes a 30 g reserve; only 348.84 g goes into the dough. Quantity planning, not a fermentation forecast.
Corrections and feedback
Each tool explains its assumptions alongside the result. If something does not match a worked example, use the contact form with the page name and a non-sensitive description of the problem. Check important dimensions and quantities independently before using them.
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