Starter Discount Calculator
The calculator below applies starter discount automatically. Set levain % and levain hydration — the "flour to add" and "water to add" outputs are what you actually weigh out on your counter.
- Flour to add
- 450 g
- Water to add
- 325 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 885 g
- Effective hydration
- 75%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
The math, explained
If you're using a 100% hydration levain at 20% of recipe flour weight, the levain contributes 10% of recipe flour weight in flour and 10% in water. A stiff (50% hydration) levain at 15% of recipe flour contributes 10% flour and 5% water. The calculator above handles the math for both — you only see the "flour to add" and "water to add" rows, which are the actual weights you measure.