Baker's Percentage Calculator
Flour = 100%; every other ingredient as a % of flour by weight. Universal scaling for breads and doughs.
Result
Loading calculator…
—
How to use this calculator
- Enter flour weight you want to start with.
- Enter hydration % (water as % of flour).
- Enter salt, yeast, fat, sugar percentages.
- Read the resulting dough composition.
About this calculator
Baker's percentage is the universal way to express bread recipes: flour is always 100%, every other ingredient is a percentage of flour by weight. A "70% hydration" sourdough means 700g water per 1000g flour. This makes recipes infinitely scalable — keep the percentages, change the flour weight to whatever you want. Standard ranges: hydration 60-85% (lean breads), salt 1.8-2.2%, instant yeast 0.5-1.5%, sourdough starter 15-25%, enrichments (fat/sugar) 0-15%.
Frequently asked
Why is salt only ~2%?+
More than 2.5% inhibits yeast and is unpleasantly salty. Less than 1.5% makes dough slack and bland. The 1.8-2.2% sweet spot is universal in pro bakeries.
Hydration determines what?+
Higher hydration = more open crumb, more flavor (more enzymatic activity), but harder to handle. 70% is the typical home-baker sweet spot.
Sourdough starter at 15-25%?+
That's the percent of total flour weight. A 1000g recipe with 20% starter = 200g of starter. The starter itself contains flour and water counted separately for hydration calc.
Why include fat and sugar at 0%?+
Lean breads (baguette, ciabatta) have zero fat. Enriched (brioche, challah) have 5-15%. Setting to 0 lets you ignore that ingredient.
Why pro bakeries use this?+
Lets bakers compare recipes regardless of batch size. "60% hydration ciabatta" is a standard regardless of whether you're making 1 kg or 50 kg.
Related calculators
Sourdough Starter Feeding Calculator
X:Y:Z ratio starter:flour:water. Standard 1:1:1 for daily; 1:5:5 for slower fridge schedule.
Dough Yield from Flour Weight Calculator
Total dough = flour × (1 + sum of all percentages). Plan flour purchase from desired final dough weight.
Pizza Dough Weight Per Pizza Calculator
Dough ball weight = π × (radius)² × thickness factor. NY thin ~0.10 g/cm² × area; pan ~0.18.
Pie Crust Flour & Butter Calculator
Single vs. double crust × pie diameter → flour, butter, water needed (3:2:1 by weight standard).
Cups to Grams Converter (Ingredient-Specific)
Cups → grams for flour, sugar, butter, oil, milk, water, brown sugar, oats, cocoa, and more — ingredient density matters.
Oven Temperature °C ↔ °F Converter
Bidirectional °C ↔ °F conversion with common oven preset labels (low / medium / hot / very hot).