Pre-Computed Food Physics Reference Library•1050 Active Guides (Wave 7/7 of 1050)
Sourdough Baker's Math, Hydration & Rheology Reference Matrix
Every reference guide below is pre-computed using our True Total Hydration, 80 cal/g latent heat of fusion, and conical frustum geometry engines. Select your exact flour weight, target hydration percentage, flour brand, ambient fermentation temperature, or yeast conversion weight for instant gram-level tables.
Hydration × Flour Weight Formula
150 Exact Parameter Guides300g Flour at 60% Low-Hydration Sourdough: 168g Water, 60g Starter & 6.6g Salt (1 Small Boule)350g Flour at 60% Low-Hydration Sourdough: 196g Water, 70g Starter & 7.7g Salt (1 Small Boule)400g Flour at 60% Low-Hydration Sourdough: 224g Water, 80g Starter & 8.8g Salt (1 Small Boule)450g Flour at 60% Low-Hydration Sourdough: 252g Water, 90g Starter & 9.9g Salt (1 Standard Loaf)500g Flour at 60% Low-Hydration Sourdough: 280g Water, 100g Starter & 11g Salt (1 Standard Loaf)600g Flour at 60% Low-Hydration Sourdough: 336g Water, 120g Starter & 13.2g Salt (1 Standard Loaf)700g Flour at 60% Low-Hydration Sourdough: 392g Water, 140g Starter & 15.4g Salt (2-Loaf Batch)750g Flour at 60% Low-Hydration Sourdough: 420g Water, 150g Starter & 16.5g Salt (2-Loaf Batch)800g Flour at 60% Low-Hydration Sourdough: 448g Water, 160g Starter & 17.6g Salt (2-Loaf Batch)1000g Flour at 60% Low-Hydration Sourdough: 560g Water, 200g Starter & 22g Salt (2-Loaf Batch)300g Flour at 62% Low-Hydration Sourdough: 175g Water, 60g Starter & 6.6g Salt (1 Small Boule)350g Flour at 62% Low-Hydration Sourdough: 204g Water, 70g Starter & 7.7g Salt (1 Small Boule)400g Flour at 62% Low-Hydration Sourdough: 233g Water, 80g Starter & 8.8g Salt (1 Small Boule)450g Flour at 62% Low-Hydration Sourdough: 262g Water, 90g Starter & 9.9g Salt (1 Standard Loaf)500g Flour at 62% Low-Hydration Sourdough: 291g Water, 100g Starter & 11g Salt (1 Standard Loaf)600g Flour at 62% Low-Hydration Sourdough: 349g Water, 120g Starter & 13.2g Salt (1 Standard Loaf)700g Flour at 62% Low-Hydration Sourdough: 407g Water, 140g Starter & 15.4g Salt (2-Loaf Batch)750g Flour at 62% Low-Hydration Sourdough: 437g Water, 150g Starter & 16.5g Salt (2-Loaf Batch)800g Flour at 62% Low-Hydration Sourdough: 466g Water, 160g Starter & 17.6g Salt (2-Loaf Batch)1000g Flour at 62% Low-Hydration Sourdough: 582g Water, 200g Starter & 22g Salt (2-Loaf Batch)300g Flour at 65% Low-Hydration Sourdough: 185g Water, 60g Starter & 6.6g Salt (1 Small Boule)350g Flour at 65% Low-Hydration Sourdough: 215g Water, 70g Starter & 7.7g Salt (1 Small Boule)400g Flour at 65% Low-Hydration Sourdough: 246g Water, 80g Starter & 8.8g Salt (1 Small Boule)450g Flour at 65% Low-Hydration Sourdough: 277g Water, 90g Starter & 9.9g Salt (1 Standard Loaf)500g Flour at 65% Low-Hydration Sourdough: 308g Water, 100g Starter & 11g Salt (1 Standard Loaf)600g Flour at 65% Low-Hydration Sourdough: 369g Water, 120g Starter & 13.2g Salt (1 Standard Loaf)700g Flour at 65% Low-Hydration Sourdough: 431g Water, 140g Starter & 15.4g Salt (2-Loaf Batch)750g Flour at 65% Low-Hydration Sourdough: 461g Water, 150g Starter & 16.5g Salt (2-Loaf Batch)800g Flour at 65% Low-Hydration Sourdough: 492g Water, 160g Starter & 17.6g Salt (2-Loaf Batch)1000g Flour at 65% Low-Hydration Sourdough: 615g Water, 200g Starter & 22g Salt (2-Loaf Batch)Exact 68% Sourdough Ratio for 300g Flour: 194g Water vs 204g Apparent (1 Small Boule)Exact 68% Sourdough Ratio for 350g Flour: 227g Water vs 238g Apparent (1 Small Boule)Exact 68% Sourdough Ratio for 400g Flour: 259g Water vs 272g Apparent (1 Small Boule)Exact 68% Sourdough Ratio for 450g Flour: 292g Water vs 306g Apparent (1 Standard Loaf)Exact 68% Sourdough Ratio for 500g Flour: 324g Water vs 340g Apparent (1 Standard Loaf)Exact 68% Sourdough Ratio for 600g Flour: 389g Water vs 408g Apparent (1 Standard Loaf)Exact 68% Sourdough Ratio for 700g Flour: 454g Water vs 476g Apparent (2-Loaf Batch)Exact 68% Sourdough Ratio for 750g Flour: 486g Water vs 510g Apparent (2-Loaf Batch)Exact 68% Sourdough Ratio for 800g Flour: 518g Water vs 544g Apparent (2-Loaf Batch)Exact 68% Sourdough Ratio for 1000g Flour: 648g Water vs 680g Apparent (2-Loaf Batch)Exact 70% Sourdough Ratio for 300g Flour: 201g Water vs 210g Apparent (1 Small Boule)Exact 70% Sourdough Ratio for 350g Flour: 235g Water vs 245g Apparent (1 Small Boule)Exact 70% Sourdough Ratio for 400g Flour: 268g Water vs 280g Apparent (1 Small Boule)Exact 70% Sourdough Ratio for 450g Flour: 302g Water vs 315g Apparent (1 Standard Loaf)Exact 70% Sourdough Ratio for 500g Flour: 335g Water vs 350g Apparent (1 Standard Loaf)Exact 70% Sourdough Ratio for 600g Flour: 402g Water vs 420g Apparent (1 Standard Loaf)Exact 70% Sourdough Ratio for 700g Flour: 469g Water vs 490g Apparent (2-Loaf Batch)Exact 70% Sourdough Ratio for 750g Flour: 503g Water vs 525g Apparent (2-Loaf Batch)Exact 70% Sourdough Ratio for 800g Flour: 536g Water vs 560g Apparent (2-Loaf Batch)Exact 70% Sourdough Ratio for 1000g Flour: 670g Water vs 700g Apparent (2-Loaf Batch)Country 72% Sourdough Formula for 300g Flour: 208g Water & 60g Levain (1 Small Boule)Country 72% Sourdough Formula for 350g Flour: 242g Water & 70g Levain (1 Small Boule)Country 72% Sourdough Formula for 400g Flour: 277g Water & 80g Levain (1 Small Boule)Country 72% Sourdough Formula for 450g Flour: 311g Water & 90g Levain (1 Standard Loaf)Country 72% Sourdough Formula for 500g Flour: 346g Water & 100g Levain (1 Standard Loaf)Country 72% Sourdough Formula for 600g Flour: 415g Water & 120g Levain (1 Standard Loaf)Country 72% Sourdough Formula for 700g Flour: 484g Water & 140g Levain (2-Loaf Batch)Country 72% Sourdough Formula for 750g Flour: 519g Water & 150g Levain (2-Loaf Batch)Country 72% Sourdough Formula for 800g Flour: 554g Water & 160g Levain (2-Loaf Batch)Country 72% Sourdough Formula for 1000g Flour: 692g Water & 200g Levain (2-Loaf Batch)Country 74% Sourdough Formula for 300g Flour: 214g Water & 60g Levain (1 Small Boule)Country 74% Sourdough Formula for 350g Flour: 250g Water & 70g Levain (1 Small Boule)Country 74% Sourdough Formula for 400g Flour: 286g Water & 80g Levain (1 Small Boule)Country 74% Sourdough Formula for 450g Flour: 321g Water & 90g Levain (1 Standard Loaf)Country 74% Sourdough Formula for 500g Flour: 357g Water & 100g Levain (1 Standard Loaf)Country 74% Sourdough Formula for 600g Flour: 428g Water & 120g Levain (1 Standard Loaf)Country 74% Sourdough Formula for 700g Flour: 500g Water & 140g Levain (2-Loaf Batch)Country 74% Sourdough Formula for 750g Flour: 536g Water & 150g Levain (2-Loaf Batch)Country 74% Sourdough Formula for 800g Flour: 571g Water & 160g Levain (2-Loaf Batch)Country 74% Sourdough Formula for 1000g Flour: 714g Water & 200g Levain (2-Loaf Batch)Country 75% Sourdough Formula for 300g Flour: 218g Water & 60g Levain (1 Small Boule)Country 75% Sourdough Formula for 350g Flour: 254g Water & 70g Levain (1 Small Boule)Country 75% Sourdough Formula for 400g Flour: 290g Water & 80g Levain (1 Small Boule)Country 75% Sourdough Formula for 450g Flour: 326g Water & 90g Levain (1 Standard Loaf)Country 75% Sourdough Formula for 500g Flour: 363g Water & 100g Levain (1 Standard Loaf)Country 75% Sourdough Formula for 600g Flour: 435g Water & 120g Levain (1 Standard Loaf)Country 75% Sourdough Formula for 700g Flour: 508g Water & 140g Levain (2-Loaf Batch)Country 75% Sourdough Formula for 750g Flour: 544g Water & 150g Levain (2-Loaf Batch)Country 75% Sourdough Formula for 800g Flour: 580g Water & 160g Levain (2-Loaf Batch)Country 75% Sourdough Formula for 1000g Flour: 725g Water & 200g Levain (2-Loaf Batch)High-Hydration 76% Open Crumb Sourdough with 300g Flour, 199g Autolyse & 22g Bassinage (1 Small Boule)High-Hydration 76% Open Crumb Sourdough with 350g Flour, 232g Autolyse & 26g Bassinage (1 Small Boule)High-Hydration 76% Open Crumb Sourdough with 400g Flour, 265g Autolyse & 29g Bassinage (1 Small Boule)High-Hydration 76% Open Crumb Sourdough with 450g Flour, 298g Autolyse & 33g Bassinage (1 Standard Loaf)High-Hydration 76% Open Crumb Sourdough with 500g Flour, 331g Autolyse & 37g Bassinage (1 Standard Loaf)High-Hydration 76% Open Crumb Sourdough with 600g Flour, 398g Autolyse & 44g Bassinage (1 Standard Loaf)High-Hydration 76% Open Crumb Sourdough with 700g Flour, 464g Autolyse & 51g Bassinage (2-Loaf Batch)High-Hydration 76% Open Crumb Sourdough with 750g Flour, 497g Autolyse & 55g Bassinage (2-Loaf Batch)High-Hydration 76% Open Crumb Sourdough with 800g Flour, 530g Autolyse & 59g Bassinage (2-Loaf Batch)High-Hydration 76% Open Crumb Sourdough with 1000g Flour, 662g Autolyse & 74g Bassinage (2-Loaf Batch)High-Hydration 78% Open Crumb Sourdough with 300g Flour, 204g Autolyse & 23g Bassinage (1 Small Boule)High-Hydration 78% Open Crumb Sourdough with 350g Flour, 239g Autolyse & 26g Bassinage (1 Small Boule)High-Hydration 78% Open Crumb Sourdough with 400g Flour, 273g Autolyse & 30g Bassinage (1 Small Boule)High-Hydration 78% Open Crumb Sourdough with 450g Flour, 307g Autolyse & 34g Bassinage (1 Standard Loaf)High-Hydration 78% Open Crumb Sourdough with 500g Flour, 341g Autolyse & 38g Bassinage (1 Standard Loaf)High-Hydration 78% Open Crumb Sourdough with 600g Flour, 410g Autolyse & 45g Bassinage (1 Standard Loaf)High-Hydration 78% Open Crumb Sourdough with 700g Flour, 478g Autolyse & 53g Bassinage (2-Loaf Batch)High-Hydration 78% Open Crumb Sourdough with 750g Flour, 512g Autolyse & 57g Bassinage (2-Loaf Batch)High-Hydration 78% Open Crumb Sourdough with 800g Flour, 545g Autolyse & 61g Bassinage (2-Loaf Batch)High-Hydration 78% Open Crumb Sourdough with 1000g Flour, 682g Autolyse & 76g Bassinage (2-Loaf Batch)High-Hydration 80% Open Crumb Sourdough with 300g Flour, 211g Autolyse & 23g Bassinage (1 Small Boule)High-Hydration 80% Open Crumb Sourdough with 350g Flour, 246g Autolyse & 27g Bassinage (1 Small Boule)High-Hydration 80% Open Crumb Sourdough with 400g Flour, 281g Autolyse & 31g Bassinage (1 Small Boule)High-Hydration 80% Open Crumb Sourdough with 450g Flour, 316g Autolyse & 35g Bassinage (1 Standard Loaf)High-Hydration 80% Open Crumb Sourdough with 500g Flour, 351g Autolyse & 39g Bassinage (1 Standard Loaf)High-Hydration 80% Open Crumb Sourdough with 600g Flour, 421g Autolyse & 47g Bassinage (1 Standard Loaf)High-Hydration 80% Open Crumb Sourdough with 700g Flour, 491g Autolyse & 55g Bassinage (2-Loaf Batch)High-Hydration 80% Open Crumb Sourdough with 750g Flour, 527g Autolyse & 58g Bassinage (2-Loaf Batch)High-Hydration 80% Open Crumb Sourdough with 800g Flour, 562g Autolyse & 62g Bassinage (2-Loaf Batch)High-Hydration 80% Open Crumb Sourdough with 1000g Flour, 702g Autolyse & 78g Bassinage (2-Loaf Batch)Extreme 82% Hydration Sourdough (300g Flour): 217g Base + 24g Bassinage (1 Small Boule)Extreme 82% Hydration Sourdough (350g Flour): 253g Base + 28g Bassinage (1 Small Boule)Extreme 82% Hydration Sourdough (400g Flour): 289g Base + 32g Bassinage (1 Small Boule)Extreme 82% Hydration Sourdough (450g Flour): 325g Base + 36g Bassinage (1 Standard Loaf)Extreme 82% Hydration Sourdough (500g Flour): 361g Base + 40g Bassinage (1 Standard Loaf)Extreme 82% Hydration Sourdough (600g Flour): 433g Base + 48g Bassinage (1 Standard Loaf)Extreme 82% Hydration Sourdough (700g Flour): 505g Base + 56g Bassinage (2-Loaf Batch)Extreme 82% Hydration Sourdough (750g Flour): 542g Base + 60g Bassinage (2-Loaf Batch)Extreme 82% Hydration Sourdough (800g Flour): 578g Base + 64g Bassinage (2-Loaf Batch)Extreme 82% Hydration Sourdough (1000g Flour): 722g Base + 80g Bassinage (2-Loaf Batch)Extreme 85% Hydration Sourdough (300g Flour): 226g Base + 25g Bassinage (1 Small Boule)Extreme 85% Hydration Sourdough (350g Flour): 263g Base + 29g Bassinage (1 Small Boule)Extreme 85% Hydration Sourdough (400g Flour): 301g Base + 33g Bassinage (1 Small Boule)Extreme 85% Hydration Sourdough (450g Flour): 338g Base + 38g Bassinage (1 Standard Loaf)Extreme 85% Hydration Sourdough (500g Flour): 376g Base + 42g Bassinage (1 Standard Loaf)Extreme 85% Hydration Sourdough (600g Flour): 451g Base + 50g Bassinage (1 Standard Loaf)Extreme 85% Hydration Sourdough (700g Flour): 527g Base + 58g Bassinage (2-Loaf Batch)Extreme 85% Hydration Sourdough (750g Flour): 563g Base + 63g Bassinage (2-Loaf Batch)Extreme 85% Hydration Sourdough (800g Flour): 601g Base + 67g Bassinage (2-Loaf Batch)Extreme 85% Hydration Sourdough (1000g Flour): 752g Base + 83g Bassinage (2-Loaf Batch)Extreme 88% Hydration Sourdough (300g Flour): 234g Base + 26g Bassinage (1 Small Boule)Extreme 88% Hydration Sourdough (350g Flour): 274g Base + 30g Bassinage (1 Small Boule)Extreme 88% Hydration Sourdough (400g Flour): 312g Base + 35g Bassinage (1 Small Boule)Extreme 88% Hydration Sourdough (450g Flour): 352g Base + 39g Bassinage (1 Standard Loaf)Extreme 88% Hydration Sourdough (500g Flour): 391g Base + 43g Bassinage (1 Standard Loaf)Extreme 88% Hydration Sourdough (600g Flour): 469g Base + 52g Bassinage (1 Standard Loaf)Extreme 88% Hydration Sourdough (700g Flour): 547g Base + 61g Bassinage (2-Loaf Batch)Extreme 88% Hydration Sourdough (750g Flour): 586g Base + 65g Bassinage (2-Loaf Batch)Extreme 88% Hydration Sourdough (800g Flour): 625g Base + 69g Bassinage (2-Loaf Batch)Extreme 88% Hydration Sourdough (1000g Flour): 781g Base + 87g Bassinage (2-Loaf Batch)Extreme 90% Hydration Sourdough (300g Flour): 240g Base + 27g Bassinage (1 Small Boule)Extreme 90% Hydration Sourdough (350g Flour): 281g Base + 31g Bassinage (1 Small Boule)Extreme 90% Hydration Sourdough (400g Flour): 320g Base + 36g Bassinage (1 Small Boule)Extreme 90% Hydration Sourdough (450g Flour): 361g Base + 40g Bassinage (1 Standard Loaf)Extreme 90% Hydration Sourdough (500g Flour): 401g Base + 44g Bassinage (1 Standard Loaf)Extreme 90% Hydration Sourdough (600g Flour): 481g Base + 53g Bassinage (1 Standard Loaf)Extreme 90% Hydration Sourdough (700g Flour): 561g Base + 62g Bassinage (2-Loaf Batch)Extreme 90% Hydration Sourdough (750g Flour): 601g Base + 67g Bassinage (2-Loaf Batch)Extreme 90% Hydration Sourdough (800g Flour): 641g Base + 71g Bassinage (2-Loaf Batch)Extreme 90% Hydration Sourdough (1000g Flour): 801g Base + 89g Bassinage (2-Loaf Batch)
Flour Brand × Absorption Benchmark
150 Exact Parameter GuidesKing Arthur Bread Flour (12.7% Protein, 0.52% Ash) at 62% Low Hydration: 291g Water GuideKing Arthur Bread Flour (12.7% Protein, 0.52% Ash) at 65% Low Hydration: 308g Water GuideKing Arthur Bread Flour (12.7% Protein, 0.52% Ash) at 68% Low Hydration: 324g Water GuideKing Arthur Bread Flour (12.7% Protein, 0.52% Ash) at 70% Low Hydration: 335g Water GuideBaking King Arthur Bread Flour (12.7% Protein) at Its 72% Sweet Spot: 346g Water & 80% CapBaking King Arthur Bread Flour (12.7% Protein) at Its 75% Sweet Spot: 363g Water & 80% CapPushing King Arthur Bread Flour (12.7% Protein) to 78% Hydration Near Its 80% Ceiling (379g W)Pushing King Arthur Bread Flour (12.7% Protein) to 80% Hydration Near Its 80% Ceiling (390g W)Rescuing Over-Hydrated King Arthur Bread Flour (12.7% Protein) at 82% (+5g VWG vs 80% Cap)Rescuing Over-Hydrated King Arthur Bread Flour (12.7% Protein) at 85% (+13g VWG vs 80% Cap)King Arthur All-Purpose Flour (11.7% Protein, 0.48% Ash) at 62% Low Hydration: 291g Water GuideBaking King Arthur All-Purpose Flour (11.7% Protein) at Its 65% Sweet Spot: 308g Water & 72% CapBaking King Arthur All-Purpose Flour (11.7% Protein) at Its 68% Sweet Spot: 324g Water & 72% CapBaking King Arthur All-Purpose Flour (11.7% Protein) at Its 70% Sweet Spot: 335g Water & 72% CapPushing King Arthur All-Purpose Flour (11.7% Protein) to 72% Hydration Near Its 72% Ceiling (346g W)Rescuing Over-Hydrated King Arthur All-Purpose Flour (11.7% Protein) at 75% (+8g VWG vs 72% Cap)Rescuing Over-Hydrated King Arthur All-Purpose Flour (11.7% Protein) at 78% (+15g VWG vs 72% Cap)Rescuing Over-Hydrated King Arthur All-Purpose Flour (11.7% Protein) at 80% (+20g VWG vs 72% Cap)Rescuing Over-Hydrated King Arthur All-Purpose Flour (11.7% Protein) at 82% (+25g VWG vs 72% Cap)Rescuing Over-Hydrated King Arthur All-Purpose Flour (11.7% Protein) at 85% (+33g VWG vs 72% Cap)Bob's Red Mill Bread Flour (12.5% Protein, 0.55% Ash) at 62% Low Hydration: 291g Water GuideBob's Red Mill Bread Flour (12.5% Protein, 0.55% Ash) at 65% Low Hydration: 308g Water GuideBob's Red Mill Bread Flour (12.5% Protein, 0.55% Ash) at 68% Low Hydration: 324g Water GuideBob's Red Mill Bread Flour (12.5% Protein, 0.55% Ash) at 70% Low Hydration: 335g Water GuideBaking Bob's Red Mill Bread Flour (12.5% Protein) at Its 72% Sweet Spot: 346g Water & 78% CapBaking Bob's Red Mill Bread Flour (12.5% Protein) at Its 75% Sweet Spot: 363g Water & 78% CapPushing Bob's Red Mill Bread Flour (12.5% Protein) to 78% Hydration Near Its 78% Ceiling (379g W)Rescuing Over-Hydrated Bob's Red Mill Bread Flour (12.5% Protein) at 80% (+5g VWG vs 78% Cap)Rescuing Over-Hydrated Bob's Red Mill Bread Flour (12.5% Protein) at 82% (+10g VWG vs 78% Cap)Rescuing Over-Hydrated Bob's Red Mill Bread Flour (12.5% Protein) at 85% (+18g VWG vs 78% Cap)Caputo Tipo 00 Flour (13% Protein, 0.50% Ash) at 62% Low Hydration: 291g Water GuideBaking Caputo Tipo 00 Flour (13% Protein) at Its 65% Sweet Spot: 308g Water & 74% CapBaking Caputo Tipo 00 Flour (13% Protein) at Its 68% Sweet Spot: 324g Water & 74% CapBaking Caputo Tipo 00 Flour (13% Protein) at Its 70% Sweet Spot: 335g Water & 74% CapPushing Caputo Tipo 00 Flour (13% Protein) to 72% Hydration Near Its 74% Ceiling (346g W)Rescuing Over-Hydrated Caputo Tipo 00 Flour (13% Protein) at 75% (+3g VWG vs 74% Cap)Rescuing Over-Hydrated Caputo Tipo 00 Flour (13% Protein) at 78% (+10g VWG vs 74% Cap)Rescuing Over-Hydrated Caputo Tipo 00 Flour (13% Protein) at 80% (+15g VWG vs 74% Cap)Rescuing Over-Hydrated Caputo Tipo 00 Flour (13% Protein) at 82% (+20g VWG vs 74% Cap)Rescuing Over-Hydrated Caputo Tipo 00 Flour (13% Protein) at 85% (+28g VWG vs 74% Cap)Central Milling ABC+ Flour (11.5% Protein, 0.58% Ash) at 62% Low Hydration: 291g Water GuideCentral Milling ABC+ Flour (11.5% Protein, 0.58% Ash) at 65% Low Hydration: 308g Water GuideCentral Milling ABC+ Flour (11.5% Protein, 0.58% Ash) at 68% Low Hydration: 324g Water GuideBaking Central Milling ABC+ Flour (11.5% Protein) at Its 70% Sweet Spot: 335g Water & 77% CapBaking Central Milling ABC+ Flour (11.5% Protein) at Its 72% Sweet Spot: 346g Water & 77% CapBaking Central Milling ABC+ Flour (11.5% Protein) at Its 75% Sweet Spot: 363g Water & 77% CapRescuing Over-Hydrated Central Milling ABC+ Flour (11.5% Protein) at 78% (+3g VWG vs 77% Cap)Rescuing Over-Hydrated Central Milling ABC+ Flour (11.5% Protein) at 80% (+8g VWG vs 77% Cap)Rescuing Over-Hydrated Central Milling ABC+ Flour (11.5% Protein) at 82% (+13g VWG vs 77% Cap)Rescuing Over-Hydrated Central Milling ABC+ Flour (11.5% Protein) at 85% (+20g VWG vs 77% Cap)Gold Medal Bread Flour (12.3% Protein, 0.50% Ash) at 62% Low Hydration: 291g Water GuideGold Medal Bread Flour (12.3% Protein, 0.50% Ash) at 65% Low Hydration: 308g Water GuideBaking Gold Medal Bread Flour (12.3% Protein) at Its 68% Sweet Spot: 324g Water & 75% CapBaking Gold Medal Bread Flour (12.3% Protein) at Its 70% Sweet Spot: 335g Water & 75% CapBaking Gold Medal Bread Flour (12.3% Protein) at Its 72% Sweet Spot: 346g Water & 75% CapPushing Gold Medal Bread Flour (12.3% Protein) to 75% Hydration Near Its 75% Ceiling (363g W)Rescuing Over-Hydrated Gold Medal Bread Flour (12.3% Protein) at 78% (+8g VWG vs 75% Cap)Rescuing Over-Hydrated Gold Medal Bread Flour (12.3% Protein) at 80% (+13g VWG vs 75% Cap)Rescuing Over-Hydrated Gold Medal Bread Flour (12.3% Protein) at 82% (+18g VWG vs 75% Cap)Rescuing Over-Hydrated Gold Medal Bread Flour (12.3% Protein) at 85% (+25g VWG vs 75% Cap)Robin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 62% Low Hydration: 291g Water GuideRobin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 65% Low Hydration: 308g Water GuideRobin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 68% Low Hydration: 324g Water GuideRobin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 70% Low Hydration: 335g Water GuideRobin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 72% Low Hydration: 346g Water GuideBaking Robin Hood Canadian Bread Flour (13.3% Protein) at Its 75% Sweet Spot: 363g Water & 83% CapBaking Robin Hood Canadian Bread Flour (13.3% Protein) at Its 78% Sweet Spot: 379g Water & 83% CapBaking Robin Hood Canadian Bread Flour (13.3% Protein) at Its 80% Sweet Spot: 390g Water & 83% CapPushing Robin Hood Canadian Bread Flour (13.3% Protein) to 82% Hydration Near Its 83% Ceiling (401g W)Rescuing Over-Hydrated Robin Hood Canadian Bread Flour (13.3% Protein) at 85% (+5g VWG vs 83% Cap)UK Strong White Bread Flour (12% Protein, 0.55% Ash) at 62% Low Hydration: 291g Water GuideBaking UK Strong White Bread Flour (12% Protein) at Its 65% Sweet Spot: 308g Water & 73% CapBaking UK Strong White Bread Flour (12% Protein) at Its 68% Sweet Spot: 324g Water & 73% CapBaking UK Strong White Bread Flour (12% Protein) at Its 70% Sweet Spot: 335g Water & 73% CapPushing UK Strong White Bread Flour (12% Protein) to 72% Hydration Near Its 73% Ceiling (346g W)Rescuing Over-Hydrated UK Strong White Bread Flour (12% Protein) at 75% (+5g VWG vs 73% Cap)Rescuing Over-Hydrated UK Strong White Bread Flour (12% Protein) at 78% (+13g VWG vs 73% Cap)Rescuing Over-Hydrated UK Strong White Bread Flour (12% Protein) at 80% (+18g VWG vs 73% Cap)Rescuing Over-Hydrated UK Strong White Bread Flour (12% Protein) at 82% (+23g VWG vs 73% Cap)Rescuing Over-Hydrated UK Strong White Bread Flour (12% Protein) at 85% (+30g VWG vs 73% Cap)Marriage's Manitoba Strong Flour (14.9% Protein, 0.56% Ash) at 62% Low Hydration: 291g Water GuideMarriage's Manitoba Strong Flour (14.9% Protein, 0.56% Ash) at 65% Low Hydration: 308g Water GuideMarriage's Manitoba Strong Flour (14.9% Protein, 0.56% Ash) at 68% Low Hydration: 324g Water GuideMarriage's Manitoba Strong Flour (14.9% Protein, 0.56% Ash) at 70% Low Hydration: 335g Water GuideMarriage's Manitoba Strong Flour (14.9% Protein, 0.56% Ash) at 72% Low Hydration: 346g Water GuideMarriage's Manitoba Strong Flour (14.9% Protein, 0.56% Ash) at 75% Low Hydration: 363g Water GuideBaking Marriage's Manitoba Strong Flour (14.9% Protein) at Its 78% Sweet Spot: 379g Water & 88% CapBaking Marriage's Manitoba Strong Flour (14.9% Protein) at Its 80% Sweet Spot: 390g Water & 88% CapBaking Marriage's Manitoba Strong Flour (14.9% Protein) at Its 82% Sweet Spot: 401g Water & 88% CapPushing Marriage's Manitoba Strong Flour (14.9% Protein) to 85% Hydration Near Its 88% Ceiling (418g W)Baking German Type 550 Flour (11.2% Protein) at Its 62% Sweet Spot: 291g Water & 69% CapBaking German Type 550 Flour (11.2% Protein) at Its 65% Sweet Spot: 308g Water & 69% CapPushing German Type 550 Flour (11.2% Protein) to 68% Hydration Near Its 69% Ceiling (324g W)Rescuing Over-Hydrated German Type 550 Flour (11.2% Protein) at 70% (+3g VWG vs 69% Cap)Rescuing Over-Hydrated German Type 550 Flour (11.2% Protein) at 72% (+8g VWG vs 69% Cap)Rescuing Over-Hydrated German Type 550 Flour (11.2% Protein) at 75% (+15g VWG vs 69% Cap)Rescuing Over-Hydrated German Type 550 Flour (11.2% Protein) at 78% (+23g VWG vs 69% Cap)Rescuing Over-Hydrated German Type 550 Flour (11.2% Protein) at 80% (+28g VWG vs 69% Cap)Rescuing Over-Hydrated German Type 550 Flour (11.2% Protein) at 82% (+33g VWG vs 69% Cap)Rescuing Over-Hydrated German Type 550 Flour (11.2% Protein) at 85% (+40g VWG vs 69% Cap)German Type 1050 Flour (12.6% Protein, 1.05% Ash) at 62% Low Hydration: 291g Water GuideGerman Type 1050 Flour (12.6% Protein, 1.05% Ash) at 65% Low Hydration: 308g Water GuideGerman Type 1050 Flour (12.6% Protein, 1.05% Ash) at 68% Low Hydration: 324g Water GuideBaking German Type 1050 Flour (12.6% Protein) at Its 70% Sweet Spot: 335g Water & 77% CapBaking German Type 1050 Flour (12.6% Protein) at Its 72% Sweet Spot: 346g Water & 77% CapBaking German Type 1050 Flour (12.6% Protein) at Its 75% Sweet Spot: 363g Water & 77% CapRescuing Over-Hydrated German Type 1050 Flour (12.6% Protein) at 78% (+3g VWG vs 77% Cap)Rescuing Over-Hydrated German Type 1050 Flour (12.6% Protein) at 80% (+8g VWG vs 77% Cap)Rescuing Over-Hydrated German Type 1050 Flour (12.6% Protein) at 82% (+13g VWG vs 77% Cap)Rescuing Over-Hydrated German Type 1050 Flour (12.6% Protein) at 85% (+20g VWG vs 77% Cap)French T65 Tradition Flour (11.5% Protein, 0.65% Ash) at 62% Low Hydration: 291g Water GuideFrench T65 Tradition Flour (11.5% Protein, 0.65% Ash) at 65% Low Hydration: 308g Water GuideBaking French T65 Tradition Flour (11.5% Protein) at Its 68% Sweet Spot: 324g Water & 74% CapBaking French T65 Tradition Flour (11.5% Protein) at Its 70% Sweet Spot: 335g Water & 74% CapBaking French T65 Tradition Flour (11.5% Protein) at Its 72% Sweet Spot: 346g Water & 74% CapRescuing Over-Hydrated French T65 Tradition Flour (11.5% Protein) at 75% (+3g VWG vs 74% Cap)Rescuing Over-Hydrated French T65 Tradition Flour (11.5% Protein) at 78% (+10g VWG vs 74% Cap)Rescuing Over-Hydrated French T65 Tradition Flour (11.5% Protein) at 80% (+15g VWG vs 74% Cap)Rescuing Over-Hydrated French T65 Tradition Flour (11.5% Protein) at 82% (+20g VWG vs 74% Cap)Rescuing Over-Hydrated French T65 Tradition Flour (11.5% Protein) at 85% (+28g VWG vs 74% Cap)Stone-Ground Whole Wheat (13.8% Protein, 1.55% Ash) at 62% Low Hydration: 291g Water GuideStone-Ground Whole Wheat (13.8% Protein, 1.55% Ash) at 65% Low Hydration: 308g Water GuideStone-Ground Whole Wheat (13.8% Protein, 1.55% Ash) at 68% Low Hydration: 324g Water GuideStone-Ground Whole Wheat (13.8% Protein, 1.55% Ash) at 70% Low Hydration: 335g Water GuideStone-Ground Whole Wheat (13.8% Protein, 1.55% Ash) at 72% Low Hydration: 346g Water GuideStone-Ground Whole Wheat (13.8% Protein, 1.55% Ash) at 75% Low Hydration: 363g Water GuideBaking Stone-Ground Whole Wheat (13.8% Protein) at Its 78% Sweet Spot: 379g Water & 88% CapBaking Stone-Ground Whole Wheat (13.8% Protein) at Its 80% Sweet Spot: 390g Water & 88% CapBaking Stone-Ground Whole Wheat (13.8% Protein) at Its 82% Sweet Spot: 401g Water & 88% CapPushing Stone-Ground Whole Wheat (13.8% Protein) to 85% Hydration Near Its 88% Ceiling (418g W)Baking Spelt & Einkorn Ancient Grain (12% Protein) at Its 62% Sweet Spot: 291g Water & 65% CapPushing Spelt & Einkorn Ancient Grain (12% Protein) to 65% Hydration Near Its 65% Ceiling (308g W)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 68% (+8g VWG vs 65% Cap)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 70% (+13g VWG vs 65% Cap)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 72% (+18g VWG vs 65% Cap)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 75% (+25g VWG vs 65% Cap)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 78% (+33g VWG vs 65% Cap)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 80% (+38g VWG vs 65% Cap)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 82% (+43g VWG vs 65% Cap)Rescuing Over-Hydrated Spelt & Einkorn Ancient Grain (12% Protein) at 85% (+50g VWG vs 65% Cap)Whole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 62% Low Hydration: 291g Water GuideWhole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 65% Low Hydration: 308g Water GuideWhole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 68% Low Hydration: 324g Water GuideWhole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 70% Low Hydration: 335g Water GuideWhole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 72% Low Hydration: 346g Water GuideWhole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 75% Low Hydration: 363g Water GuideWhole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 78% Low Hydration: 379g Water GuideWhole Grain Dark Rye Flour (9.5% Protein, 1.75% Ash) at 80% Low Hydration: 390g Water GuideBaking Whole Grain Dark Rye Flour (9.5% Protein) at Its 82% Sweet Spot: 401g Water & 96% CapBaking Whole Grain Dark Rye Flour (9.5% Protein) at Its 85% Sweet Spot: 418g Water & 96% Cap
Bulk Fermentation Temp × Inoculation
150 Exact Parameter GuidesOvernight Counter Sourdough Bulk Fermentation at 64 Degrees (64°F / 18°C) with 5% StarterOvernight Counter Sourdough Bulk Fermentation at 64 Degrees (64°F / 18°C) with 8% StarterOvernight Counter Sourdough Bulk Fermentation at 64 Degrees (64°F / 18°C) with 10% StarterOvernight Counter Sourdough Bulk Fermentation at 64 Degrees (64°F / 18°C) with 12% StarterHow Long to Bulk Ferment Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen (15% Starter)How Long to Bulk Ferment Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen (18% Starter)How Long to Bulk Ferment Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen (20% Starter)How Long to Bulk Ferment Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen (22% Starter)How Long to Bulk Ferment Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen (25% Starter)How Long to Bulk Ferment Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen (30% Starter)Overnight Counter Sourdough Bulk Fermentation at 66 Degrees (66°F / 19°C) with 5% StarterOvernight Counter Sourdough Bulk Fermentation at 66 Degrees (66°F / 19°C) with 8% StarterOvernight Counter Sourdough Bulk Fermentation at 66 Degrees (66°F / 19°C) with 10% StarterOvernight Counter Sourdough Bulk Fermentation at 66 Degrees (66°F / 19°C) with 12% StarterHow Long to Bulk Ferment Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen (15% Starter)How Long to Bulk Ferment Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen (18% Starter)How Long to Bulk Ferment Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen (20% Starter)How Long to Bulk Ferment Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen (22% Starter)How Long to Bulk Ferment Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen (25% Starter)How Long to Bulk Ferment Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen (30% Starter)Overnight Counter Sourdough Bulk Fermentation at 68 Degrees (68°F / 20°C) with 5% StarterOvernight Counter Sourdough Bulk Fermentation at 68 Degrees (68°F / 20°C) with 8% StarterOvernight Counter Sourdough Bulk Fermentation at 68 Degrees (68°F / 20°C) with 10% StarterOvernight Counter Sourdough Bulk Fermentation at 68 Degrees (68°F / 20°C) with 12% StarterHow Long to Bulk Ferment Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen (15% Starter)How Long to Bulk Ferment Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen (18% Starter)How Long to Bulk Ferment Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen (20% Starter)How Long to Bulk Ferment Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen (22% Starter)How Long to Bulk Ferment Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen (25% Starter)How Long to Bulk Ferment Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen (30% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (5% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (8% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (10% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (12% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (15% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (18% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (20% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (22% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (25% Starter)How Long to Bulk Ferment Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen (30% Starter)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 5% Starter (+71.3% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 8% Starter (+70.8% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 10% Starter (+70.5% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 12% Starter (+70.1% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 15% Starter (+69.6% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 18% Starter (+69.1% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 20% Starter (+68.8% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 22% Starter (+68.4% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 25% Starter (+67.9% Rise)Sourdough Bulk Fermentation Time at 71 Degrees (71°F / 22°C) with 30% Starter (+67% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 5% Starter (+67.4% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 8% Starter (+67% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 10% Starter (+66.6% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 12% Starter (+66.3% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 15% Starter (+65.8% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 18% Starter (+65.3% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 20% Starter (+65% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 22% Starter (+64.7% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 25% Starter (+64.2% Rise)Sourdough Bulk Fermentation Time at 72 Degrees (72°F / 22°C) with 30% Starter (+63.4% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 5% Starter (+62.3% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 8% Starter (+61.8% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 10% Starter (+61.5% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 12% Starter (+61.2% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 15% Starter (+60.8% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 18% Starter (+60.3% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 20% Starter (+60% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 22% Starter (+59.7% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 25% Starter (+59.3% Rise)Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 30% Starter (+58.5% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 5% Starter (+57.1% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 8% Starter (+56.7% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 10% Starter (+56.4% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 12% Starter (+56.1% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 15% Starter (+55.7% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 18% Starter (+55.3% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 20% Starter (+55% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 22% Starter (+54.7% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 25% Starter (+54.3% Rise)Sourdough Bulk Fermentation Time at 74 Degrees (74°F / 23°C) with 30% Starter (+53.6% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 5% Starter (+51.9% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 8% Starter (+51.5% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 10% Starter (+51.2% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 12% Starter (+51% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 15% Starter (+50.6% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 18% Starter (+50.2% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 20% Starter (+50% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 22% Starter (+49.8% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 25% Starter (+49.4% Rise)Sourdough Bulk Fermentation Time at 75 Degrees (75°F / 24°C) with 30% Starter (+48.8% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 5% Starter (+48.4% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 8% Starter (+48.1% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 10% Starter (+47.8% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 12% Starter (+47.6% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 15% Starter (+47.2% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 18% Starter (+46.9% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 20% Starter (+46.7% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 22% Starter (+46.4% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 25% Starter (+46.1% Rise)Sourdough Bulk Fermentation Time at 76 Degrees (76°F / 24°C) with 30% Starter (+45.5% Rise)Preventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 5% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 8% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 10% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 12% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 15% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 18% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 20% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 22% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 25% StarterPreventing Overproofed Sourdough at 77 Degrees (77°F Summer Kitchen) with 30% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 5% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 8% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 10% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 12% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 15% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 18% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 20% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 22% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 25% StarterPreventing Overproofed Sourdough at 78 Degrees (78°F Summer Kitchen) with 30% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 5% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 8% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 10% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 12% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 15% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 18% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 20% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 22% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 25% StarterPreventing Overproofed Sourdough at 80 Degrees (80°F Summer Kitchen) with 30% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 5% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 8% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 10% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 12% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 15% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 18% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 20% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 22% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 25% StarterPreventing Overproofed Sourdough at 82 Degrees (82°F Summer Kitchen) with 30% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 5% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 8% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 10% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 12% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 15% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 18% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 20% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 22% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 25% StarterPreventing Overproofed Sourdough at 84 Degrees (84°F Summer Kitchen) with 30% Starter
Yeast ↔ Sourdough Conversion
90 Exact Parameter GuidesHow to Replace 2g (⅔ tsp) Instant Dry Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 2g (⅔ tsp) Instant Dry Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 2g (⅔ tsp) Instant Dry Yeast with Sourdough Starter in a 1000g Flour RecipeHow to Replace 3g (1 tsp) Instant Dry Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 3g (1 tsp) Instant Dry Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 3g (1 tsp) Instant Dry Yeast with Sourdough Starter in a 1000g Flour RecipeHow to Replace 4g (1⅓ tsp) Instant Dry Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 4g (1⅓ tsp) Instant Dry Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 4g (1⅓ tsp) Instant Dry Yeast with Sourdough Starter in a 1000g Flour RecipeConvert 5g (1⅔ tsp) Instant Dry Yeast to Sourdough Starter (400g Flour Recipe)Convert 5g (1⅔ tsp) Instant Dry Yeast to Sourdough Starter (500g Flour Recipe)Convert 5g (1⅔ tsp) Instant Dry Yeast to Sourdough Starter (1000g Flour Recipe)Convert 6g (2 tsp) Instant Dry Yeast to Sourdough Starter (400g Flour Recipe)Convert 6g (2 tsp) Instant Dry Yeast to Sourdough Starter (500g Flour Recipe)Convert 6g (2 tsp) Instant Dry Yeast to Sourdough Starter (1000g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Instant Dry Yeast to Sourdough Starter (400g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Instant Dry Yeast to Sourdough Starter (500g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Instant Dry Yeast to Sourdough Starter (1000g Flour Recipe)Converting High-Yeast 9g (1 tbsp / 3 tsp) Instant Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 9g (1 tbsp / 3 tsp) Instant Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 9g (1 tbsp / 3 tsp) Instant Dry Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 10g (1½ Packets) Instant Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 10g (1½ Packets) Instant Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 10g (1½ Packets) Instant Dry Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 14g (2 Packets) Instant Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 14g (2 Packets) Instant Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 14g (2 Packets) Instant Dry Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 21g (3 Packets) Instant Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 21g (3 Packets) Instant Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 21g (3 Packets) Instant Dry Yeast to Sourdough Levain in 1000g FlourHow to Replace 2g (⅔ tsp) Active Dry Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 2g (⅔ tsp) Active Dry Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 2g (⅔ tsp) Active Dry Yeast with Sourdough Starter in a 1000g Flour RecipeHow to Replace 3g (1 tsp) Active Dry Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 3g (1 tsp) Active Dry Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 3g (1 tsp) Active Dry Yeast with Sourdough Starter in a 1000g Flour RecipeHow to Replace 4g (1⅓ tsp) Active Dry Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 4g (1⅓ tsp) Active Dry Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 4g (1⅓ tsp) Active Dry Yeast with Sourdough Starter in a 1000g Flour RecipeConvert 5g (1⅔ tsp) Active Dry Yeast to Sourdough Starter (400g Flour Recipe)Convert 5g (1⅔ tsp) Active Dry Yeast to Sourdough Starter (500g Flour Recipe)Convert 5g (1⅔ tsp) Active Dry Yeast to Sourdough Starter (1000g Flour Recipe)Convert 6g (2 tsp) Active Dry Yeast to Sourdough Starter (400g Flour Recipe)Convert 6g (2 tsp) Active Dry Yeast to Sourdough Starter (500g Flour Recipe)Convert 6g (2 tsp) Active Dry Yeast to Sourdough Starter (1000g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Active Dry Yeast to Sourdough Starter (400g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Active Dry Yeast to Sourdough Starter (500g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Active Dry Yeast to Sourdough Starter (1000g Flour Recipe)Converting High-Yeast 9g (1 tbsp / 3 tsp) Active Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 9g (1 tbsp / 3 tsp) Active Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 9g (1 tbsp / 3 tsp) Active Dry Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 10g (1½ Packets) Active Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 10g (1½ Packets) Active Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 10g (1½ Packets) Active Dry Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 14g (2 Packets) Active Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 14g (2 Packets) Active Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 14g (2 Packets) Active Dry Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 21g (3 Packets) Active Dry Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 21g (3 Packets) Active Dry Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 21g (3 Packets) Active Dry Yeast to Sourdough Levain in 1000g FlourHow to Replace 2g (⅔ tsp) Fresh Cake Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 2g (⅔ tsp) Fresh Cake Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 2g (⅔ tsp) Fresh Cake Yeast with Sourdough Starter in a 1000g Flour RecipeHow to Replace 3g (1 tsp) Fresh Cake Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 3g (1 tsp) Fresh Cake Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 3g (1 tsp) Fresh Cake Yeast with Sourdough Starter in a 1000g Flour RecipeHow to Replace 4g (1⅓ tsp) Fresh Cake Yeast with Sourdough Starter in a 400g Flour RecipeHow to Replace 4g (1⅓ tsp) Fresh Cake Yeast with Sourdough Starter in a 500g Flour RecipeHow to Replace 4g (1⅓ tsp) Fresh Cake Yeast with Sourdough Starter in a 1000g Flour RecipeConvert 5g (1⅔ tsp) Fresh Cake Yeast to Sourdough Starter (400g Flour Recipe)Convert 5g (1⅔ tsp) Fresh Cake Yeast to Sourdough Starter (500g Flour Recipe)Convert 5g (1⅔ tsp) Fresh Cake Yeast to Sourdough Starter (1000g Flour Recipe)Convert 6g (2 tsp) Fresh Cake Yeast to Sourdough Starter (400g Flour Recipe)Convert 6g (2 tsp) Fresh Cake Yeast to Sourdough Starter (500g Flour Recipe)Convert 6g (2 tsp) Fresh Cake Yeast to Sourdough Starter (1000g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Fresh Cake Yeast to Sourdough Starter (400g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Fresh Cake Yeast to Sourdough Starter (500g Flour Recipe)Convert 7g (1 Packet / 2¼ tsp) Fresh Cake Yeast to Sourdough Starter (1000g Flour Recipe)Converting High-Yeast 9g (1 tbsp / 3 tsp) Fresh Cake Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 9g (1 tbsp / 3 tsp) Fresh Cake Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 9g (1 tbsp / 3 tsp) Fresh Cake Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 10g (1½ Packets) Fresh Cake Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 10g (1½ Packets) Fresh Cake Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 10g (1½ Packets) Fresh Cake Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 14g (2 Packets) Fresh Cake Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 14g (2 Packets) Fresh Cake Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 14g (2 Packets) Fresh Cake Yeast to Sourdough Levain in 1000g FlourConverting High-Yeast 21g (3 Packets) Fresh Cake Yeast to Sourdough Levain in 400g FlourConverting High-Yeast 21g (3 Packets) Fresh Cake Yeast to Sourdough Levain in 500g FlourConverting High-Yeast 21g (3 Packets) Fresh Cake Yeast to Sourdough Levain in 1000g Flour
Sourdough → Yeast Reverse Conversion
60 Exact Parameter GuidesHow to Convert 40g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 40g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 40g Sourdough Starter (80% Hydration) to Commercial YeastConvert 40g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 40g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 50g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 50g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 50g Sourdough Starter (80% Hydration) to Commercial YeastConvert 50g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 50g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 60g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 60g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 60g Sourdough Starter (80% Hydration) to Commercial YeastConvert 60g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 60g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 75g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 75g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 75g Sourdough Starter (80% Hydration) to Commercial YeastConvert 75g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 75g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 80g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 80g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 80g Sourdough Starter (80% Hydration) to Commercial YeastConvert 80g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 80g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 100g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 100g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 100g Sourdough Starter (80% Hydration) to Commercial YeastConvert 100g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 100g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 120g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 120g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 120g Sourdough Starter (80% Hydration) to Commercial YeastConvert 120g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 120g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 150g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 150g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 150g Sourdough Starter (80% Hydration) to Commercial YeastConvert 150g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 150g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 180g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 180g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 180g Sourdough Starter (80% Hydration) to Commercial YeastConvert 180g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 180g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 200g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 200g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 200g Sourdough Starter (80% Hydration) to Commercial YeastConvert 200g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 200g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 250g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 250g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 250g Sourdough Starter (80% Hydration) to Commercial YeastConvert 250g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 250g High-Hydration (125%) Sourdough Starter with Instant or Active Dry YeastHow to Convert 300g Stiff Sourdough Starter (50% Hydration) to Commercial YeastHow to Convert 300g Stiff Sourdough Starter (75% Hydration) to Commercial YeastConvert 300g Sourdough Starter (80% Hydration) to Commercial YeastConvert 300g Sourdough Starter (100% Hydration) to Commercial YeastReplacing 300g High-Hydration (125%) Sourdough Starter with Instant or Active Dry Yeast
Starter Feeding Ratio × Target Weight
150 Exact Parameter GuidesHow to Feed a 1:1:1 Sourdough Starter Ratio to Make 30g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 40g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 50g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 60g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 75g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 80g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 90g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 100g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 120g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 150g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 180g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 200g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 250g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 300g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:1:1 Sourdough Starter Ratio to Make 400g (Same-Day 4 - 5 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 30g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 40g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 50g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 60g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 75g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 80g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 90g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 100g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 120g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 150g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 180g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 200g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 250g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 300g (Same-Day 6 - 8 hrs Peak)How to Feed a 1:2:2 Sourdough Starter Ratio to Make 400g (Same-Day 6 - 8 hrs Peak)1:3:3 Sourdough Starter Feeding Chart to Make 30g Levain (4g : 13g : 13g)1:3:3 Sourdough Starter Feeding Chart to Make 40g Levain (6g : 17g : 17g)1:3:3 Sourdough Starter Feeding Chart to Make 50g Levain (7g : 21g : 22g)1:3:3 Sourdough Starter Feeding Chart to Make 60g Levain (9g : 26g : 25g)1:3:3 Sourdough Starter Feeding Chart to Make 75g Levain (11g : 32g : 32g)1:3:3 Sourdough Starter Feeding Chart to Make 80g Levain (11g : 34g : 35g)1:3:3 Sourdough Starter Feeding Chart to Make 90g Levain (13g : 39g : 38g)1:3:3 Sourdough Starter Feeding Chart to Make 100g Levain (14g : 43g : 43g)1:3:3 Sourdough Starter Feeding Chart to Make 120g Levain (17g : 51g : 52g)1:3:3 Sourdough Starter Feeding Chart to Make 150g Levain (21g : 64g : 65g)1:3:3 Sourdough Starter Feeding Chart to Make 180g Levain (26g : 77g : 77g)1:3:3 Sourdough Starter Feeding Chart to Make 200g Levain (29g : 86g : 85g)1:3:3 Sourdough Starter Feeding Chart to Make 250g Levain (36g : 107g : 107g)1:3:3 Sourdough Starter Feeding Chart to Make 300g Levain (43g : 129g : 128g)1:3:3 Sourdough Starter Feeding Chart to Make 400g Levain (57g : 171g : 172g)1:4:4 Sourdough Starter Feeding Chart to Make 30g Levain (3g : 13g : 14g)1:4:4 Sourdough Starter Feeding Chart to Make 40g Levain (4g : 18g : 18g)1:4:4 Sourdough Starter Feeding Chart to Make 50g Levain (6g : 22g : 22g)1:4:4 Sourdough Starter Feeding Chart to Make 60g Levain (7g : 27g : 26g)1:4:4 Sourdough Starter Feeding Chart to Make 75g Levain (8g : 33g : 34g)1:4:4 Sourdough Starter Feeding Chart to Make 80g Levain (9g : 36g : 35g)1:4:4 Sourdough Starter Feeding Chart to Make 90g Levain (10g : 40g : 40g)1:4:4 Sourdough Starter Feeding Chart to Make 100g Levain (11g : 44g : 45g)1:4:4 Sourdough Starter Feeding Chart to Make 120g Levain (13g : 53g : 54g)1:4:4 Sourdough Starter Feeding Chart to Make 150g Levain (17g : 67g : 66g)1:4:4 Sourdough Starter Feeding Chart to Make 180g Levain (20g : 80g : 80g)1:4:4 Sourdough Starter Feeding Chart to Make 200g Levain (22g : 89g : 89g)1:4:4 Sourdough Starter Feeding Chart to Make 250g Levain (28g : 111g : 111g)1:4:4 Sourdough Starter Feeding Chart to Make 300g Levain (33g : 133g : 134g)1:4:4 Sourdough Starter Feeding Chart to Make 400g Levain (44g : 178g : 178g)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 30g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 40g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 50g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 60g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 75g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 80g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 90g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 100g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 120g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 150g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 180g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 200g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 250g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 300g (10 - 12 hrs Peak Window)Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 400g (10 - 12 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 30g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 40g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 50g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 60g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 75g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 80g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 90g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 100g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 120g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 150g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 180g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 200g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 250g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 300g (12 - 16 hrs Peak Window)Overnight 1:6:6 Sourdough Starter Feeding Ratio to Build 400g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 30g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 40g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 50g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 60g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 75g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 80g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 90g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 100g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 120g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 150g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 180g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 200g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 250g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 300g (12 - 16 hrs Peak Window)Overnight 1:8:8 Sourdough Starter Feeding Ratio to Build 400g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 30g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 40g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 50g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 60g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 75g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 80g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 90g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 100g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 120g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 150g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 180g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 200g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 250g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 300g (12 - 16 hrs Peak Window)Overnight 1:10:10 Sourdough Starter Feeding Ratio to Build 400g (12 - 16 hrs Peak Window)How to Build 30g of 1:2:1 Stiff (50%) Sourdough Starter (8g Seed, 15g Flour, 7g Water)How to Build 40g of 1:2:1 Stiff (50%) Sourdough Starter (10g Seed, 20g Flour, 10g Water)How to Build 50g of 1:2:1 Stiff (50%) Sourdough Starter (13g Seed, 25g Flour, 12g Water)How to Build 60g of 1:2:1 Stiff (50%) Sourdough Starter (15g Seed, 30g Flour, 15g Water)How to Build 75g of 1:2:1 Stiff (50%) Sourdough Starter (19g Seed, 38g Flour, 18g Water)How to Build 80g of 1:2:1 Stiff (50%) Sourdough Starter (20g Seed, 40g Flour, 20g Water)How to Build 90g of 1:2:1 Stiff (50%) Sourdough Starter (23g Seed, 45g Flour, 22g Water)How to Build 100g of 1:2:1 Stiff (50%) Sourdough Starter (25g Seed, 50g Flour, 25g Water)How to Build 120g of 1:2:1 Stiff (50%) Sourdough Starter (30g Seed, 60g Flour, 30g Water)How to Build 150g of 1:2:1 Stiff (50%) Sourdough Starter (38g Seed, 75g Flour, 37g Water)How to Build 180g of 1:2:1 Stiff (50%) Sourdough Starter (45g Seed, 90g Flour, 45g Water)How to Build 200g of 1:2:1 Stiff (50%) Sourdough Starter (50g Seed, 100g Flour, 50g Water)How to Build 250g of 1:2:1 Stiff (50%) Sourdough Starter (63g Seed, 125g Flour, 62g Water)How to Build 300g of 1:2:1 Stiff (50%) Sourdough Starter (75g Seed, 150g Flour, 75g Water)How to Build 400g of 1:2:1 Stiff (50%) Sourdough Starter (100g Seed, 200g Flour, 100g Water)How to Build 30g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (5g Seed, 15g Flour, 10g Water)How to Build 40g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (7g Seed, 20g Flour, 13g Water)How to Build 50g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (8g Seed, 25g Flour, 17g Water)How to Build 60g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (10g Seed, 30g Flour, 20g Water)How to Build 75g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (13g Seed, 38g Flour, 24g Water)How to Build 80g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (13g Seed, 40g Flour, 27g Water)How to Build 90g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (15g Seed, 45g Flour, 30g Water)How to Build 100g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (17g Seed, 50g Flour, 33g Water)How to Build 120g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (20g Seed, 60g Flour, 40g Water)How to Build 150g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (25g Seed, 75g Flour, 50g Water)How to Build 180g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (30g Seed, 90g Flour, 60g Water)How to Build 200g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (33g Seed, 100g Flour, 67g Water)How to Build 250g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (42g Seed, 125g Flour, 83g Water)How to Build 300g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (50g Seed, 150g Flour, 100g Water)How to Build 400g of 1:3:2 Semi-Stiff (67%) Sourdough Starter (67g Seed, 200g Flour, 133g Water)
Sourdough Discard Gram Converter
150 Exact Parameter GuidesHow to Use 40g (0.17 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 40g (0.17 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 40g (0.17 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 40g (0.17 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 40g (0.17 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 40g (0.17 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 40g (0.17 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 40g (0.17 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 40g (0.17 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 40g (0.17 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 50g (0.21 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 50g (0.21 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 50g (0.21 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 50g (0.21 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 50g (0.21 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 50g (0.21 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 50g (0.21 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 50g (0.21 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 50g (0.21 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 50g (0.21 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 60g (0.25 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 60g (0.25 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 60g (0.25 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 60g (0.25 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 60g (0.25 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 60g (0.25 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 60g (0.25 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 60g (0.25 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 60g (0.25 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 60g (0.25 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 75g (0.31 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 75g (0.31 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 75g (0.31 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 75g (0.31 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 75g (0.31 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 75g (0.31 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 75g (0.31 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 75g (0.31 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 75g (0.31 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 75g (0.31 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 80g (0.33 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 80g (0.33 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 80g (0.33 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 80g (0.33 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 80g (0.33 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 80g (0.33 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 80g (0.33 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 80g (0.33 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 80g (0.33 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 80g (0.33 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 100g (0.42 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 100g (0.42 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 100g (0.42 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 100g (0.42 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 100g (0.42 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 100g (0.42 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 100g (0.42 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 100g (0.42 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 100g (0.42 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 100g (0.42 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 120g (0.50 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 120g (0.50 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 120g (0.50 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 120g (0.50 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 120g (0.50 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 120g (0.50 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 120g (0.50 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 120g (0.50 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 120g (0.50 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 120g (0.50 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 125g (0.52 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 125g (0.52 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 125g (0.52 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 125g (0.52 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 125g (0.52 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 125g (0.52 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 125g (0.52 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 125g (0.52 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 125g (0.52 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 125g (0.52 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsHow to Use 150g (0.63 Cups) Sourdough Discard in Fluffy Buttermilk PancakesHow to Use 150g (0.63 Cups) Sourdough Discard in Crispy Belgian Sourdough WafflesHow to Use 150g (0.63 Cups) Sourdough Discard in Same-Day Sourdough Discard FocacciaHow to Use 150g (0.63 Cups) Sourdough Discard in Crispy Discard Pan Pizza CrustHow to Use 150g (0.63 Cups) Sourdough Discard in Chewy Sourdough Discard BagelsHow to Use 150g (0.63 Cups) Sourdough Discard in Soft Discard Pullman Sandwich LoafHow to Use 150g (0.63 Cups) Sourdough Discard in Brioche-Style Discard Cinnamon RollsHow to Use 150g (0.63 Cups) Sourdough Discard in Rosemary Olive Oil Discard CrackersHow to Use 150g (0.63 Cups) Sourdough Discard in Moist Sourdough Discard Banana BreadHow to Use 150g (0.63 Cups) Sourdough Discard in Nooks-and-Crannies Discard English MuffinsBig-Batch 175g (0.73 Cups) Sourdough Discard Fluffy Buttermilk Pancakes Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Crispy Belgian Sourdough Waffles Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Same-Day Sourdough Discard Focaccia Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Crispy Discard Pan Pizza Crust Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Chewy Sourdough Discard Bagels Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Soft Discard Pullman Sandwich Loaf Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Brioche-Style Discard Cinnamon Rolls Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Rosemary Olive Oil Discard Crackers Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Moist Sourdough Discard Banana Bread Conversion & Acid BalanceBig-Batch 175g (0.73 Cups) Sourdough Discard Nooks-and-Crannies Discard English Muffins Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Fluffy Buttermilk Pancakes Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Crispy Belgian Sourdough Waffles Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Same-Day Sourdough Discard Focaccia Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Crispy Discard Pan Pizza Crust Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Chewy Sourdough Discard Bagels Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Soft Discard Pullman Sandwich Loaf Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Brioche-Style Discard Cinnamon Rolls Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Rosemary Olive Oil Discard Crackers Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Moist Sourdough Discard Banana Bread Conversion & Acid BalanceBig-Batch 200g (0.83 Cups) Sourdough Discard Nooks-and-Crannies Discard English Muffins Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Fluffy Buttermilk Pancakes Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Crispy Belgian Sourdough Waffles Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Same-Day Sourdough Discard Focaccia Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Crispy Discard Pan Pizza Crust Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Chewy Sourdough Discard Bagels Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Soft Discard Pullman Sandwich Loaf Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Brioche-Style Discard Cinnamon Rolls Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Rosemary Olive Oil Discard Crackers Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Moist Sourdough Discard Banana Bread Conversion & Acid BalanceBig-Batch 225g (0.94 Cups) Sourdough Discard Nooks-and-Crannies Discard English Muffins Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Fluffy Buttermilk Pancakes Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Crispy Belgian Sourdough Waffles Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Same-Day Sourdough Discard Focaccia Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Crispy Discard Pan Pizza Crust Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Chewy Sourdough Discard Bagels Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Soft Discard Pullman Sandwich Loaf Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Brioche-Style Discard Cinnamon Rolls Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Rosemary Olive Oil Discard Crackers Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Moist Sourdough Discard Banana Bread Conversion & Acid BalanceBig-Batch 250g (1.04 Cups) Sourdough Discard Nooks-and-Crannies Discard English Muffins Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Fluffy Buttermilk Pancakes Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Crispy Belgian Sourdough Waffles Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Same-Day Sourdough Discard Focaccia Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Crispy Discard Pan Pizza Crust Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Chewy Sourdough Discard Bagels Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Soft Discard Pullman Sandwich Loaf Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Brioche-Style Discard Cinnamon Rolls Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Rosemary Olive Oil Discard Crackers Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Moist Sourdough Discard Banana Bread Conversion & Acid BalanceBig-Batch 300g (1.25 Cups) Sourdough Discard Nooks-and-Crannies Discard English Muffins Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Fluffy Buttermilk Pancakes Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Crispy Belgian Sourdough Waffles Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Same-Day Sourdough Discard Focaccia Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Crispy Discard Pan Pizza Crust Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Chewy Sourdough Discard Bagels Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Soft Discard Pullman Sandwich Loaf Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Brioche-Style Discard Cinnamon Rolls Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Rosemary Olive Oil Discard Crackers Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Moist Sourdough Discard Banana Bread Conversion & Acid BalanceBig-Batch 400g (1.67 Cups) Sourdough Discard Nooks-and-Crannies Discard English Muffins Conversion & Acid Balance
Desired Dough Temp (DDT) & Ice Solver
150 Exact Parameter GuidesWarm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Hand Mixing (75°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Hand Mixing (78°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 64 Degree (64°F / 18°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Hand Mixing (75°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Hand Mixing (78°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 66 Degree (66°F / 19°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Hand Mixing (75°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Hand Mixing (78°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 68 Degree (68°F / 20°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Hand Mixing (75°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Hand Mixing (78°F Target DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Warm Water Temperature Chart for Sourdough in a Cold 70 Degree (70°F / 21°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Hand Mixing (75°F Target DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Hand Mixing (78°F Target DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Hand Mixing (75°F Target DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Hand Mixing (78°F Target DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Sourdough Water Temperature Chart for a 74 Degree (74°F / 23°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Hand Mixing (75°F Target DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Hand Mixing (78°F Target DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Sourdough Water Temperature Chart for a 76 Degree (76°F / 24°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 78 Degree (78°F / 26°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 80 Degree (80°F / 27°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 82 Degree (82°F / 28°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 84 Degree (84°F / 29°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 86 Degree (86°F / 30°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 88 Degree (88°F / 31°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 90 Degree (90°F / 32°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Hand Mixing (75°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Hand Mixing (78°F Target DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Stand Mixer Low Speed (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Stand Mixer Low Speed (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Stand Mixer Knead 8-Min (75°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Stand Mixer Knead 8-Min (78°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Spiral Mixer (74°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Spiral Mixer (76°F Artisan DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — High-Friction Planetary Mixer (74°F DDT)Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — High-Friction Planetary Mixer (76°F DDT)