Sourdough Hydration Calculator
Dough hydration percent.
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Kitchen
Brine Calculator
Find the salt needed for a wet brine from water and concentration.
Salt needed
—
For the brine.
| Water | — |
|---|---|
| Concentration | — |
| — | |
| — |
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Enter your figures above to see the step-by-step working.
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How the Brine Calculator Works
A wet brine is salt dissolved in water, and the strength is the salt as a percentage of the water’s weight (one liter of water weighs 1,000 grams). Multiply the water weight by the concentration. Four liters of water at 6% needs 240 grams of salt — a standard poultry brine.
Typical brines run 5–8% for a few hours to overnight; lower percentages need longer, higher ones less time. Use non-iodized salt, and remember table salt weighs more per spoon than coarse kosher salt — weighing avoids that confusion entirely.
salt = water weight (g) × concentration %
Frequently Asked Questions
How much salt for a brine?
Multiply the water weight by the salt percentage. One liter of water weighs 1,000 g, so 4 L at 6% needs 240 g of salt.
What is a good brine concentration?
Commonly 5–8%. Stronger brines work faster; weaker ones need more time. Adjust the time to the strength.
Should I weigh or measure salt?
Weigh it. Different salts have very different volumes per spoon, so a weight-based brine is far more reliable.
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