I want to make a preferment
Make room for a poolish, biga or levain.
Start with the flour weight and hydration of the complete recipe, then choose how much of the flour ferments in advance.
Total flour and water stay the same; only their distribution changes.Divide your recipe
What does your dough look like?
At 20% prefermented flour, one fifth of all flour moves into the preferment. The required water moves with it.
Use a different hydration
Leave blank to use the usual hydration for the selected type.
Your split
Make the preferment first
Total preferment400 g
- Flour in preferment
- 200 g
- Water in preferment
- 200 g
- Preferment hydration
- 100%
Add later to the final dough
- Add flour
- 800 g
- Add water
- 500 g
Yeast or starter quantity and ripening time depend on your schedule and temperature. This converter only divides the flour and water in your formula.
Complete the rest of your formula
Add salt, yeast or starter and then scale the full dough with the advanced calculator.