Sourdough discard calculator
Calculate what is already in your discard.
Discard already contains flour and water. Calculate the exact split and subtract both amounts from your recipe.
For pancakes, waffles, crackers, muffins, pizza dough and more.Your discard
How much discard are you using?
At 100% hydration, discard contains equal weights of flour and water.
100% means equal weights of flour and water.
Adjust an existing recipe
Enter the flour and liquid in your existing recipe. The calculator subtracts what the discard already contributes.
What is inside?
Flour and water in your discard
Flour from discard75 g
- Water from discard
- 75 g
- Flour share
- 50%
- Water share
- 50%
Still to add
- Flour
- 225 g
- Liquid
- 175 g
The discard replaces these amounts of flour and liquid, keeping the recipe's basic ratio unchanged.
Discard can be more acidic and less active than ripe starter. Keep the original yeast, baking powder or baking soda unless you are deliberately rebuilding the recipe.
Using active starter in bread dough?
Use the sourdough hydration calculator when the starter also drives fermentation.