About SourdoughLab
SourdoughLab exists because sourdough recipes say "room temperature" as if kitchens agreed.
Sourdough is the most formula-driven baking there is — everything is a percentage of flour, and fermentation speed is a function of temperature — yet most recipes hand wave both. The two calculators that fix it (true hydration including starter, and water temperature by the DDT method) take five minutes to learn.
The other two questions every baker asks weekly — how much starter to keep for a bake, and which banneton fits this dough — are size arithmetic, and we do it visibly.
We are bakers and educators, not flour sellers. Nothing here sells starter kits, and your dough numbers never leave your browser.
What makes SourdoughLab different
- Your numbers never leave your browser. Every calculator on SourdoughLab runs entirely on your device. We never see, store, or transmit the figures you enter — there are no accounts and no server-side processing of your inputs.
- Published methodology. Each calculator page explains the exact formula it uses and the assumptions behind it, so you can check our work or reproduce it in a spreadsheet.
- Free, forever, without a paywall. SourdoughLab is supported by advertising. There is no premium tier, no email gate, and no upsell.
Independence
SourdoughLab is an independent educational project. We are not affiliated with, endorsed by, or acting on behalf of any government agency, lender, insurer, or the organizations whose formulas and public data we reference (such as published baking-science method (DDT, baker's percentages)). All trademarks and referenced standards belong to their respective owners.
Questions, corrections, or suggestions are genuinely welcome — get in touch.