Baker's percentages and hydration from a gram formula, counting sourdough starte...

{ "method": "GET", "queryParams": { "formula": "bread flour:500; water:350; salt:10; starter:100", "starterHydrationPct": 100 }, "type": "http" }

{ "example": { "asOf": "2026-10-11T14:26:07.951Z", "degraded": false, "disclaimer": "Screening signal computed from the named public source. Not financial, legal or investment advice; provided as is. Verify at the source before acting.", "ingredients": [ { "grams": 500, "ingredient": "bread flour", "percentOfTotalFlour": 90.91 }, { "grams": 350, "ingredient": "water", "percentOfTotalFlour": 63.64 } ], "notChecked": [ "ingredients not recognised as flour: only names containing flour, semolina, rye, spelt, durum or whole wheat count as flour", "water inside milk, eggs, honey or butter: hydration counts only ingredients named water or ice, plus the water in a starter", "…1 more" ], "overallHydrationPercent": 72.73, "prefermentedFlourPercent": 9.09, "reasons": [ "Baker's percentage = ingredient weight / total flour weight x 100, so flour is 100%.", "The starter's own flour and water are split out using its hydration and counted in the totals." ], "saltPercent": 1.82, "scaleFactor": 1, "source": "computed locally", "starterFlourG": 50, "starterG": 100, "starterHydrationPercent": 100, "starterPercentOfTotalFlour": 18.18, "starterWaterG": 50, "summary": "Total flour 550 g (including the flour in the starter); overall hydration 72.7%; salt 1.82%.", "totalDoughG": 960, "totalFlourG": 550, "totalWaterG": 400, "verdict": "COMPUTED" }, "type": "json" }