About DoughMath

DoughMath is a small, free toolkit for home sourdough bakers. It started with a simple frustration: almost every hydration calculator online quietly ignores the flour and water already living in your starter, so the number on the screen never quite matches the dough in your hands. We fixed that, and then built the rest of the tools we kept reaching for.

What we care about

The math is the product. A sourdough starter is flour and water at its own hydration, so it contributes to both totals. Every DoughMath calculator counts that contribution, and every tool has a “show the math” view so you can see exactly how a number was reached — no black boxes.

No accounts, no friction. There is nothing to sign up for. Everything runs in your browser, works offline after the first visit, and your numbers never leave your device. Saved recipes live in your browser’s local storage and nowhere else.

Where the numbers come from

The baker’s-percentage formulas follow the standard method taught by King Arthur Baking and the Bread Bakers Guild of America. Timing and fermentation rules of thumb draw on widely-published guidance from sources like Modernist Bread and The Perfect Loaf. Guidance is guidance, though — flour, humidity and your own hands all matter, so we always tell you to trust your dough over the clock.

DoughMath is made and maintained by a home baker, not a company. If a number ever looks wrong or a tool could be clearer, we would genuinely like to hear about it — see the contact page.