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Quick answer
Enter your whole-recipe baker's percentages and this splits them automatically into a preferment build and a final dough, so you always know exactly what to weigh out at each stage. Example: 20% preferment on 500g total flour → 100g flour in the preferment, 400g in the final dough.
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Dough temp — how warm your mixed dough feels (use a probe thermometer for accuracy). Inoculation — starter weight divided by flour weight × 100 (e.g. 100g starter in 500g flour = 20%). The timer updates as you type and shows a ±25% window because every kitchen is different. Open Start time, starter, cold retard to: set when you begin bulk fermentation and get a "ready at" clock; adjust for whether your starter is freshly fed, at peak, or hungry; or model a cold retard in the fridge. DoughRise Coach subscribers can record actual bulk times — after 3 bakes the predictions are calibrated to your kitchen, starter, and flour.
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h
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Go Bakery →📋 Total Formula Calculator
Enter the whole-recipe baker's percentages, split automatically into preferment and final dough.
Enter your whole-recipe percentages (hydration, salt, yeast) and a target weight, then choose your preferment type. The calculator splits everything into an exact preferment build and final dough, so you know precisely what to weigh out at each stage.
Custom ingredients (optional, up to 3)
Preferment
Baker's Percentage Science
Total Formula Calculator
Quick answer
Enter your overall recipe (hydration, salt, yeast) and preferment style, and the calculator splits it automatically into a preferment build and a final dough, including a levain's seed contribution.
The total formula calculator above takes your whole recipe's overall baker's percentages, total dough or total flour, hydration, salt, yeast, and splits it automatically into a preferment build and a final dough, based on the percentage of flour you're prefermenting (PFF).
This is the step that trips people up doing it by hand: a preferment isn't just extra flour and water bolted onto a recipe, it's flour and water borrowed from the main dough, cooked down over several hours, then added back. Get the split wrong and the final dough's hydration comes out different from what you intended.
Building a levain rather than a poolish or biga? The calculator also accounts for the seed, your mature starter culture, subtracting its own flour and water from the preferment build so you know exactly how much fresh flour and water to add.
How the same 1,000g dough splits differently between poolish and levain preferments.
173.9g
Preferment flour in the worked example
50%
PFF ceiling for a poolish
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How It Works
Worked example: 1,000g dough, 70% hydration, 30% poolish
Start with the overall recipe: a 1,000g dough at 70% hydration, with your usual salt and yeast percentages folded in, comes out to roughly 579.7g of total flour once those percentages are all added up and divided back out. Set the percentage of flour you're prefermenting (PFF) to 30% and the calculator takes it from there.
Preferment flour is simply total flour × PFF: 579.7g × 30% ≈ 173.9g. Whatever's left, 579.7g − 173.9g ≈ 405.8g, goes into the final dough. The same split happens to the water, salt and yeast, all divided between the preferment build and the final dough so the two halves add back up to exactly the original recipe.
The split in full
- Total flour: ≈ 579.7g
- Preferment flour (30% PFF): ≈ 173.9g
- Final dough flour: ≈ 405.8g
Switch to levain mode and the calculator additionally subtracts your seed culture's own flour and water from that 173.9g preferment build, so the fresh flour and water you add to the seed are exactly right.
Common mistakes
Pushing PFF too high with a poolish
Above 50% PFF, a poolish spends a long time fermenting at a very slack hydration, and the prolonged enzymatic activity starts to degrade gluten structure rather than just developing flavour. The calculator warns at this point; consider a lower PFF, or switch to a biga, which ferments stiffer and more slowly.
Choosing a preferment hydration the recipe can't support
If the preferment’s hydration is high relative to how much flour you’re prefermenting, the maths can require negative water in the final dough, which isn’t physically possible. The calculator flags this rather than returning a nonsense figure; lower the PFF or preferment hydration, or raise the overall dough hydration, to resolve it.
Frequently Asked
Questions about
the Total Formula calculator
What’s the difference between this and the Preferment calculator?
Preferment works out a preferment build in isolation. This one starts from your whole recipe’s overall baker’s percentages and splits it automatically into a preferment build and a final dough, including a levain’s seed contribution.
Why did I get a warning instead of a final water figure?
Your chosen preferment hydration is too high for the percentage of flour you’re prefermenting (PFF), so the maths would need negative water in the final dough, which isn’t possible. Lower the PFF or preferment hydration, or raise the overall dough hydration.
How does a levain’s seed amount work?
The seed is your mature starter, already at its own hydration. The calculator subtracts the seed’s own flour and water from the preferment build, so you know exactly how much fresh flour and water to add to the seed.
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