Baker's Percentage Calculator
Calculate baker's percentages for bread and pastry recipes. Flour is always 100%; all other ingredients are expressed as a percentage of flour weight.
Results
What is it?
Baker's percentage is a ratio system where flour always equals 100%, and every other ingredient is expressed as a percentage of the total flour weight. A recipe with 500g flour and 375g water has 75% hydration. This system makes scaling recipes up or down trivial and allows bakers to compare formulas at a glance regardless of batch size.
How to use
Enter the weight of each ingredient in grams. The flour weight is the reference point (100%). The calculator outputs the hydration percentage, salt %, yeast %, total dough weight, and total formula percentage. Change the flour weight to scale the whole recipe instantly.
Example scenario
500g flour, 375g water, 10g salt, 5g yeast: Hydration = 75%, Salt = 2%, Yeast = 1%. Total dough = 890g. This is a classic French bread formula — slightly high hydration for an open crumb structure.
Pro tip
Standard bread hydration ranges: sandwich bread 60-65%, baguette 68-73%, ciabatta 80-85%, focaccia 75-85%. Salt should be 1.8-2.2% of flour for proper flavor and yeast control. Instant yeast is typically used at 0.5-1%, active dry at 1-1.5%. Keep total formula % at or above 160% for a full, balanced loaf.