Baking Science Calculator
Flour type conversions and sourdough hydration calculations for precise baking.
Results
Baking is chemistry - small changes in flour type or hydration percentage dramatically affect your results. Swapping all-purpose for cake flour changes protein content and crumb texture. Changing hydration by 5% transforms a stiff sandwich dough into an open-crumb artisan loaf. These calculators handle the science so you can bake with confidence.
Frequently asked questions
For each cup, measure 1 cup all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift together twice. The cornstarch lowers the protein content to match cake flour.
Start at 65-70% for a manageable dough. Standard country loaves use 72-78%. For open crumb like ciabatta, go 80-85%. Higher hydration needs stronger flour and better shaping technique.
Replace up to 75% of all-purpose with whole wheat. Add 1 tablespoon more liquid per cup and let the batter rest 20 minutes so the bran absorbs moisture.
Starter hydration is the ratio of water to flour by weight. A 100% hydration starter has equal parts flour and water (e.g. 50g flour + 50g water). A 50% hydration starter is stiffer with twice as much flour as water.
Bread flour has 12-14% protein versus 10-12% in all-purpose. More protein means more gluten development, giving bread better structure, chew and rise.
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