A simple calculator to estimate how much flour, water, salt, and sugar you need for your sourdough bread, based on your levain amount, flour protein content, and desired total dough weight. It also estimates baking time for a dutch oven in convection mode.

The hydration is dynamically adjusted based on flour protein using a logistic curve: lower-protein flour approaches 65% hydration while strong flour approaches 75%, with a smooth transition centered at 11.5% protein.