PEKI CALCULATOR

Prefermented flour calculator

Enter the weight and hydration of the levain or other preferment you will use. Total flour must include the flour in the preferment. Leave the target hydration field blank if you do not need to calculate the remaining water.

PEK METHODCalculate ingredients, then assess the dough

PEK defines the calculation method; PEKI applies it to your quantities. The result does not predict maturity, fermentation time, crumb quality or digestibility.

Weight of preferment used gIncluding the seed starter; enter only the weight you will actually use.Preferment hydration %Water weight as a percentage of the flour weight in the preferment. 100% means equal weights of flour and water.Total flour in the whole formula gFlour inside the preferment plus flour added in the final mix.Target whole-dough hydration (optional) %Water relative to all flour. Clear this value if you do not need the remaining water.Salt percentage in the preferment (optional) %Salt weight as a percentage of the flour weight in the preferment, not the total flour in the dough. Leave 0 for a preferment without salt.

How the quantities are split

H is preferment hydration and S is its salt percentage, both relative to the flour inside it. Flour = weight / (1 + H/100 + S/100); water = flour × H/100; salt = flour × S/100. Percentage = preferment flour / total flour × 100. Subtract preferment ingredients from the chosen formula totals to get the final mix. The model covers only flour, water and optional salt. Count seed starter flour and water once. Displayed values are rounded; calculations retain full precision.

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