Baker's Percentage Calculator
Everyday
Baker's percentage expresses every ingredient as a percentage of the total flour weight, which is always 100%. It lets bakers scale a formula to any batch size and compare recipes at a glance. Enter your flour weight in grams and the percentages for water, salt, yeast, and optionally sugar and fat, and the calculator gives the exact weight of each, the total dough weight, and the hydration (the water percentage). Sugar and fat rows appear only when their percentage is above zero. Everything is computed locally in your browser.
| Ingredient | Baker's % | Weight |
|---|---|---|
| Flour | 100% | 500.0 g |
| Water | 70% | 350.0 g |
| Salt | 2% | 10.0 g |
| Yeast | 1% | 5.0 g |
How to use
- Enter the flour weight in grams (this is your 100% base).
- Enter each other ingredient as a percentage of the flour weight.
- Read the gram weight for every ingredient in the table.
- Check the total dough weight and hydration, and copy the recipe.
Frequently asked questions
- What is baker's percentage?
- It is a way of writing recipes where flour is 100% and every other ingredient is given as a percentage of the flour weight. A 70% water recipe means 700 g of water per 1000 g of flour, regardless of batch size.
- What does hydration mean?
- Hydration is the water weight as a percentage of the flour weight. Higher hydration (75%+) gives a wetter, more open crumb; lower hydration (60–65%) gives a stiffer, tighter dough. Here it equals the water percentage you enter.
- Can the percentages add up to more than 100%?
- Yes — that is normal. Only flour is fixed at 100%; the others are independent of each other, so total dough weight is more than the flour weight.
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