Baker's Percentage Calculator
Work in baker's percentages, where every ingredient is weighed against the flour at 100%. Convert weights to percentages or percentages to weights, and see the dough's hydration and total weight. Calculates in your browser.
Total dough weight
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| Ingredient | Weight | Baker's % |
|---|
Show the math
Every ingredient is weighed against the flour, which is fixed at 100%:
baker's % = ingredient weight ÷ flour weight × 100
Because percentages are relative to the flour, the totals can exceed 100%. The water percentage is the dough's hydration. Working in baker's percentages lets you scale a formula to any flour weight while keeping the ratios (and the result) identical.
What this does
A baker's percentage calculator weighs every ingredient against the flour at 100%. Convert weights to percentages or back, and see the dough's hydration and total weight.
How to use it
- Enter the flour weight.
- Add each ingredient as a percentage or weight.
- Read the hydration and total weight.
- Scale to any flour quantity.
How it works
Flour is always 100%, so the totals exceed 100%. Hydration is the water as a percentage of flour, 65% means 650 g water per 1,000 g flour.
ingredient % = ingredient weight ÷ flour weight × 100
Understanding your result
Because flour is fixed at 100 percent, the percentages let you compare and reproduce any recipe regardless of batch size. Hydration is the key number: higher water means a wetter, more open crumb but stickier dough, so raise it gradually as your handling improves rather than jumping straight to a high figure.
Example
1,000 g flour with 650 g water is a 65% hydration dough.
Sources & methodology
Last updated .
Frequently asked questions
What is baker's percentage?
It is a way of writing bread formulas where the flour is always 100% and every other ingredient is expressed as a percentage of the flour weight. It lets you scale a recipe to any flour quantity while keeping the result identical.
What is hydration?
Hydration is the water expressed as a baker's percentage of the flour. A 65% hydration dough has 650 g of water per 1,000 g of flour. Higher hydration generally gives a more open crumb.
Why do the percentages add up to more than 100%?
Because each one is measured against the flour, not against the whole dough. Flour alone is 100%, so the total of all ingredients is always above that.
Is my formula stored?
No. Everything is calculated locally in your browser.
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