Free kitchen tool · 04 of 05
Preferment calculator
Choose how much of the recipe’s flour to ferment ahead and how wet that preferment should be. We move the matching flour and water out of the final mix—nothing is added twice.
A reallocation, not an addition
The dough stays the same size and hydration.
If a 500 g flour recipe uses 20% prefermented flour, 100 g of its flour goes into the preferment. At 100% hydration, 100 g of the recipe’s water joins it. The final mix receives the remaining 400 g flour and 250 g water.
Why yeast and timing are not guessed
Inoculation, temperature, flour choice, and fermentation time depend on one another. A universal yeast number would look precise while being unreliable. This calculator handles the flour-and-water split; follow a trusted fermentation schedule for the culture.
What this tool assumes
The formula and its limits are explained alongside the result.