Baker's Percentage Calculator
Express ingredients as a percentage of flour weight and scale bread doughs precisely.
About the Baker's Percentage Calculator
Enter the flour weight, then each other ingredient on its own line in grams or as a percentage (“Yeast 2%”). The calculator shows every ingredient as a baker's percentage and in grams, the hydration and the total dough weight, and scales it to any flour weight you enter.
Bakers write formulas relative to total flour, which is always 100%. A typical lean bread is 65–75% water (hydration), 2% salt and 1–2% instant yeast.
The formula
Baker's % = ingredient weight ÷ flour weight × 100
Worked example
1,000 g flour, 680 g water, 20 g salt, yeast at 2%
- Water 68% (the hydration), salt 2%, yeast 20 g
- Total dough: 1,720 g
- Scaled to 500 g flour: 340 g water, 10 g salt, 10 g yeast, 860 g dough
Questions people ask
Why don't the percentages add to 100?
Only flour is fixed at 100%; the total is usually 160–180%.
What's high hydration?
75% and above: open, irregular crumb but stickier dough.
How do I make a set number of loaves?
Divide the total dough you need by the total percentage: 2 × 800 g ÷ 1.72 = 930 g flour.