Baker's Percentage Calculator
Set flour as 100% and enter each ingredient's ratio to get exact weights and total dough weight instantly. Perfect for scaling and converting bread, pizza and pastry formulas.
Tip: flour is fixed at 100%; other ratios are relative to flour weight. Decimals allowed (e.g. 1.5).
What is baker's percentage?
Baker's percentage is the standard way bakers express formulas: the total flour weight is fixed at 100%, and every other ingredient is expressed as a percentage of the flour weight. This keeps the ratio constant whether you scale the recipe up or down, making it easy to memorize, share and convert.
Example: flour 100%, water 65%, salt 2%, yeast 1%. With 500 g flour: water = 500 Γ 65% = 325 g, salt = 10 g, yeast = 5 g, total dough = 840 g.
FAQ
Why is flour always 100%?
In baker's percentage, flour is the anchor of the formula; all other ingredients are measured relative to it. Fixing flour at 100% decouples the ratio from absolute weight, so the recipe scales to any flour amount β this is the key difference from "percent of total weight".
How is hydration calculated?
Hydration = water weight Γ· flour weight Γ 100%. It drives dough texture: ~60β65% is standard, above 70% is slack and wet (e.g. ciabatta), around 50% is stiff (e.g. bagel). Fat and sugar are not counted in hydration but affect extensibility and crumb.
How do I back-solve flour from total dough weight?
Let S be the sum of non-flour percentages. Then total = flour Γ (1 + S/100), so flour = total Γ· (1 + S/100). The "known total dough weight" mode in this tool does this automatically and then derives each ingredient.