π Baker's Percentage Calculator
Calculate baker's percentages for flour, water, salt, yeast and any ingredient. Enter weights to convert to percentages and hydration, or enter percentages to get grams, with one-click recipe scaling. 100% client-side, no data sent to any server.
βοΈ Recipe Input
β Frequently Asked Questions
- What is Baker's Percentage?
- Baker's percentage sets the total flour weight at 100%; every other ingredient's weight is expressed as a percentage of the flour weight. For example, 500g flour with 350g water gives 70% hydration. It decouples the formula from exact grams, making scaling trivial.
- How is hydration calculated?
- Hydration = total liquid weight Γ· flour weight Γ 100%. Liquid usually means water, but also milk, beer, yogurt and other watery ingredients. Sourdough loaves run 65%β80%, sandwich bread about 60%β70%.
- How much salt and yeast should I use?
- Salt is typically 1.8%β2.2% of flour. Fresh yeast about 1%β2%, instant dry yeast about 0.3%β0.6%, and a levain/starter 10%β40% of flour. Adjust per recipe.
- How do I scale a recipe up or down?
- Enter the desired new flour total in "Scale to flour weight"; every ingredient recomputes at the same ratio, and copying gives you the complete scaled recipe.