Dough
Targets
Quick add
not in the dough yetIngredients
Percentages are typical values and fill in when you pick or type an ingredient the calculator recognises (for example "milk", "banana" or "Sourdough starter 80%"). Edit them to match your product's label. Dry matter % is the base for hydration: for a wet ingredient it is 100 minus the water % (a banana at 75% water is 25% dry matter), and for a solid such as flour or sugar it is 100, even if it holds a little water. An ingredient with no water %, dry matter % or salt % does not count, and is marked. For one that is not recognised, use the "look up" link and type what you find.<br><br>Baker’s % is each ingredient’s weight as a share of the dry matter of the dough base. The circle is the total hydration: all the water of the dough over the flour base, so the water of the milk, the eggs and the butter is counted too. The Water row on its own reads lower than the hydration figure, because wet ingredients and the starter add water too.
Results
Totals
- Total flour
- 0 g
- Total dry matter
- 0 g
- Total water
- 0 g
- Water in the base
- 0 g
- Salt now
- 0 g (0%)
- Not in the base
- 0 g
The butter and the eggs are outside the base: their water counts in the total water, not in the water of the base. The oils, the seeds, the sugar and the additives are outside as well, but they still count in the nutrition.
Starter in the dough
- Starter weight
- 0 g
- Dry matter in starter
- 0 g
- Water in starter
- 0 g
Already counted in the totals above. The percentages are shares of those totals.
Nutrition per 100 g baked bread
% of energy- Energy
- 0 kJ / 0 kcal
- Salt
- 0 g
How to reach the targets
Option A: keep the dry matter, change the water
Option B: keep the water, change the dry matter
Scale
Scale recipe
Recipes
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