Master Sourdough Science
Learn the fundamentals of bakers math, hydration, fermentation, and sourdough science.
Bakers Percentages Explained
Bakers percentages are the universal language of professional baking. Instead of weighing flour at a fixed amount, we express everything as a percentage of flour weight (flour = 100%).
This system makes scaling recipes incredibly easy. Want to double your batch? Just double the flour weight and all other ingredients scale proportionally.
Example Recipe
Flour: 500g (100%)
Water: 375g (75% hydration)
Starter: 100g (20%)
Salt: 10g (2%)
Hydration and Water Content
Hydration is the percentage of water relative to flour. Its one of the most important variables in sourdough baking.
Hydration Ranges:
- 50-65%: Drier dough, easier to shape
- 65-75%: Standard range, good balance
- 75-85%: Wet dough, open crumb
- 85-100%: Very extensible, requires technique
Fermentation Timing and Temperature
Temperature Impact
Temperature is the primary control for fermentation speed. Warmer temperatures accelerate fermentation; cooler temperatures slow it down.
Rule of Thumb:
+2F = -30 min fermentation
-2F = +30 min fermentation
Visual Indicators
Watch for these signs that bulk fermentation is complete:
- ✓ Dough volume increased 50-75%
- ✓ Surface shows bubbles
- ✓ Dough jiggles when shaken
- ✓ Slight slack in gluten
Recommended Products for Your Sourdough
King Arthur Bread Flour
Premium bread flour perfect for sourdough
ThermoWorks Scale
Precision digital scale for baking
Le Creuset Dutch Oven
Professional baking vessel