Baker's Percentage Calculator
Flour = 100%; every other ingredient as a % of flour by weight. Universal scaling for breads and doughs.
Result
Total dough weight
1,730.0 g
Sum of percentages: 173.0%.
- Flour (100%)1,000.0 g
- Water (70.0%)700.0 g
- Salt (2.00%)20.00 g
- Yeast/starter (1.00%)10.00 g
- Fat (0.0%)0.0 g
- Sugar (0.0%)0.0 g
- Total dough1,730.0 g
Step-by-step
- Each ingredient = flour × percentage.
- Water = 1000 × 0.7 = 700.0 g.
- Total = flour × (1 + sum of %s) = 1000 × 1.7300 = 1,730.0 g.
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
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.
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