Sourdough Levain Ratio Calculator
Building a levain for bread baking means hitting a target weight, hydration percentage, and inoculation (starter) percentage all at once. This calculator does the math so your levain is exactly the size and consistency your recipe calls for.
Ingredient Breakdown
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Flour (g)—
Water (g)—
Starter (g)—
Total check (g)—
About this calculator
Calculate the exact flour, water, and starter amounts needed to build a sourdough levain at your target ripeness and quantity.
Frequently Asked Questions
What is inoculation rate?
It's the percentage of starter relative to the flour in your levain build. Higher inoculation means faster fermentation.
Why does hydration matter for levain?
Levain hydration should typically match your final dough hydration for easier mixing and predictable fermentation timing.
Can I use this for a stiff starter?
Yes, just set hydration lower (around 50-65%) to model a stiff levain build.