Baker's Percentage Calculator
Quickly translate baker's percentages into gram weights for every ingredient in your dough formula.
Enter the combined weight of all flour types. Baker's percentages express other ingredients relative to this amount.
Ingredient percentages (%)
Total dough weight
2010.0 g
Baker's formula sum: 201.0%
Hydration
70.0%
Water weight: 700.0 g
Ingredient Weights
| Ingredient | Percentage | Weight (g) |
|---|---|---|
| Flour (total) | 100% | 1000.0 |
| Water (hydration) | 70.0% | 700.0 |
| Salt | 2.0% | 20.0 |
| Yeast | 1.0% | 10.0 |
| Sugar | 5.0% | 50.0 |
| Fat/Oil/Butter | 3.0% | 30.0 |
| Preferment/Starter | 20.0% | 200.0 |
How to Use This Calculator
Enter total flour weight
Weigh all flour (including whole grain and alternative flours) to establish the 100% reference point.
Input baker's percentages
Type the percentage of each ingredient relative to total flour weight. Hydration defaults to 70%.
Review ingredient weights
Use the table to scale recipes, prepare mise en place, and compare formulas across dough sizes.
Formula
Ingredient weight (g) = Flour weight × (Percentage ÷ 100)
Total dough weight = Flour weight × (Σ% ÷ 100)
Example: 1000 g flour with 70% water → 1000 × 0.70 = 700 g water.
Tip: Keep flour at 100% and adjust other percentages to test hydration, salt levels, and enrichments.
Full Description
Baker's percentages express every dough ingredient relative to total flour weight. This system makes it easy to scale bread, pizza, pastry, and laminated dough formulas while preserving ratios. By keeping flour at 100%, you can compare hydration, enrichment, and preferment contributions across recipes at a glance.
The calculator converts percentages into gram weights so you can prepare mise en place, alter dough size, or split a formula into multiple loaves. Adjust hydration to change crumb openness, tweak salt for flavor, or add preferment for fermentation complexity.
When to use baker's percentages
- Scaling artisan bread and pizza production for different batch sizes.
- Comparing hydration levels across baguettes, ciabatta, focaccia, or enriched doughs.
- Designing new formulas by adjusting single ingredient percentages.
- Teaching baking math and professional production techniques.
Remember to include all flour sources (white, whole grain, preferment flour) in the flour weight. If using preferments, subtract their flour and water from the main formula for precise hydration control.
Frequently Asked Questions
Do I include preferment flour in the 100%?
Yes. Add all flour together first, then express preferment as a percentage so you can allocate its flour and water accurately.
How do I convert a volumetric recipe?
Weigh each ingredient (especially flour and water), compute percentage = weight ÷ flour weight × 100, then store the formula.
What hydration is best for sandwich bread?
65–68% hydration is common for sandwich loaves. Lean artisan breads often range 70–80% for open crumb structure.
Can I add more ingredients?
Add the percentage to its own category and compute weight using the same formula. Total dough percentage will increase accordingly.