About BakersMath

BakersMath was built to solve a common frustration among home bakers and pastry professionals alike: preferment fractions hidden inside starter weights quietly distort dough hydration calculations.

Most online calculators treat your sourdough starter as a monolithic ingredient. But starter is both flour and water. When you add 150g of 100% hydration starter, you are adding 75g of flour and 75g of water. Ignoring this split leads to inaccurate hydration figures and inconsistent dough behavior.

BakersMath isolates the water and flour contributions from your levain so you see true total hydration at a glance. No guesswork. No math errors. Just predictable, reproducible dough.

Whether you are scaling a recipe for a single boule or a commercial batch, BakersMath gives you the clarity to bake with confidence.