How to Use This Converter

Step 1: Choose your recipe type from the dropdown. For non‑Bread recipes, extra fields will appear for baking powder, baking soda, and any inclusions.

Step 2: Enter your recipe’s total flour, water, salt, sugars, and fats. Then, in the “What’s the Hydration of Your Starter?” section above, input your starter’s hydration (for example, 50 or 100). For Bread recipes, also enter the yeast amount; for other recipes, fill in any applicable chemical leaveners.

Step 3: The calculator determines how much of your total flour should form your levain (based on a preset percentage—for example, 30% for Bread). It then uses a fixed 30 g of mature starter—which contains its own flour and water determined by the hydration you entered—and calculates the additional flour and water you need to add to create your levain.

Step 4: The remaining flour and water (after subtracting the levain’s contributions) become your final dough ingredients, with sugars, fats, and salt added exactly as in your original recipe.

Step 5: Click "Convert to Sourdough Recipe" to view your adapted recipe, with detailed instructions on mixing your starter with the additional ingredients and adjusting your final dough.