🍞 BAKERY & BREWERY · tool page

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BAKERY & BREWERY tools · recipes · ratio

pro baker‑brewer

hydration · abv

dough hydration & beer abv in one.

flour (g) water (g)

70%

OG (original gravity) FG (final gravity)

5.25%

(OG–FG)×131.25

mash · dough ratio

ideal water/grain & prefermented flour

grain bill (kg) strike water (L)

2.67 L/kg

bread / brew balance

bakery 55%

55% flour 45% malt

yeast · pairing

style profile

🌾 rye + stout → perfect

10g fresh yeast (bread)
1 pkt ale yeast (brew)

use 20% rye flour in sponge