Methodology

1. Sourdough Hydration

All ingredients are expressed as a percentage of total flour weight (100%).

• Starter: assumed 100% hydration, so it is half flour and half water by weight.
• Added flour = total flour − starter flour.
• Added water = total flour × hydration − starter water.
• Salt = total flour × salt %.

2. Yeast Conversion

We use the widely quoted equivalence 1 g fresh yeast = 0.4 g active dry = 0.33 g instant. Teaspoon figures assume about 3.1 g per teaspoon of dry yeast; brands vary.

3. Pan Size Scaling

The multiplier is the ratio of pan footprints (round: π r², square: s², rectangle: l × w). Pan height is not considered, so compare volume yourself for deep tins.