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The Real Cost of a Sourdough Loaf — Itemized

Recipe cost case study · 5 min read

Sourdough is the cottage baker's flagship. It's also notoriously hard to price because the ingredient list looks deceptively short — flour, water, salt, starter — and bakers underprice as a result, forgetting that the long fermentation is real labor and the bag of flour is increasingly expensive.

Here's an itemized breakdown for one classic 900g sourdough boule, using 2026 average US retail prices.

Ingredients

ItemUnit costUsedLine cost
Bread flour (KA)$0.0024/g500 g$1.20
Whole wheat flour$0.0036/g50 g$0.18
Water (filtered)$0/g360 g$0.00
Sea salt$0.004/g10 g$0.04
Levain (50% flour, 50% water)~$0.0024/g flour100 g$0.12
Total ingredients$1.54

Hidden costs (per loaf)

Labor (per loaf, batch of 4)

Realistic time per batch of 4 loaves:

At $35/hour: $8.75 of labor per loaf.

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The full picture

Ingredients$1.54
Consumables$1.05
Labor$8.75
True cost per loaf$11.34

What this means for pricing

If you sell sourdough at $7 a loaf at the farmers market, you are paying for the privilege of making bread. The $7-$8 sourdough is a hobby, not a business. Sustainable farmers market pricing for an artisan boule is $10–$14; you'll find that bakers who command $14+ have brand, packaging, and consistency working for them.

Run your own numbers

Your flour costs and yield will differ. Plug your real ingredient costs into BakeCostCalc and you'll get an accurate cost-per-loaf in 30 seconds. Add labor and consumables on your own and set a price that actually pays you.

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