Question 1

What does the Leavening Calculator give me?

Accepted Answer

In Commercial yeast mode it estimates baker’s-% Instant Dry, Active Dry, or Fresh yeast from your fermentation schedule. In Sourdough starter mode it estimates the ripe starter as a baker’s percentage of total flour.

Question 2

Is starter percentage the same as seed starter in a levain build?

Accepted Answer

No. The sourdough result is whole ripe starter mass relative to total flour in the final dough. It is not the separate “% starter in levain” seed/feed ratio used when refreshing a preferment.

Question 3

How do multi-stage schedules affect starter percentage?

Accepted Answer

Each stage adds rise based on its temperature and hours. We add those up to get a starter %. Stage order does not change the numeric result; use intermediate stages if you need to model gradual temperature changes.

Question 4

What are the limitations of the sourdough model?

Accepted Answer

The TXCraig1 starter model was fitted primarily around 75°F data with checks near 65–70°F. Starter strength, culture composition, flour, hydration, salt, dough mass, and actual dough temperature mean you will still need to adjust for your starter and kitchen. Results above ~40% or below ~1% starter deserve extra caution.

Question 5

When should I use the Leavening Calculator vs Yeast Conversion?

Accepted Answer

Use the Leavening Calculator to work out yeast from a rise schedule. Use the Yeast Conversion Calculator when you already have a commercial yeast amount and need to swap Instant Dry, Active Dry, or Fresh (or convert grams ↔ teaspoons). Conversion is a separate substitution tool and does not work out yeast from a rise schedule.