Sourdough Discard Swap Calculator (Any Hydration)
Work out how much flour and liquid to take out of a recipe when you add sourdough discard, for a starter at any hydration. It runs entirely in your browser: nothing you type is sent anywhere.
| Result | Grams |
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The discard is split into flour and water by its hydration, then that much is taken out of the recipe. Weights are rounded to the nearest gram. Don't count oil, honey or melted butter as "liquid you can reduce"; eggs are a special case (see the guide). The one-third starting point follows King Arthur Baking's suggestion, read as the discard's flour being at most a third of the recipe's flour.
How it works, worked examples and the published sources behind the numbers: Sourdough Discard: Use It, Store It, Make Less.