Food
Baker’s Percentage Calculator
Baker's Percentage Calculator
Compute baker's percentages where flour is 100% and other ingredients are ratios of flour weight.
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Results appear as you type.
How to use
- Weigh flour and enter it as the base (100%).
- Enter other ingredient weights in the same unit.
- Read hydration and each baker's percent.
Formula
baker% = (ingredient / flour) × 100 hydration% = (water / flour) × 100
Examples
Example 1
500 g flour + 325 g water → 65% hydration.
Example 2
10 g salt on 500 g flour → 2% salt.
Assumptions
- All weights must use the same unit.
- Prefer grams for accuracy; volume cups are not used here.
FAQ
What is baker's percent?
Each ingredient is a percent of the total flour weight. Flour is always 100%.
How do I read hydration?
Hydration is water weight divided by flour weight. 325 g water with 500 g flour is 65% hydration.
Do I include preferment flour?
If the preferment flour is part of the dough's total flour, include it in the flour total so percents stay honest.
Can I scale the dough?
Yes. Keep the percents and change the flour weight, or use the Recipe Scaling tool for a finished formula.