# Baker's Percentage

Baker's percentage is a notation system that expresses every bread or pizza ingredient as a percentage of total flour weight (flour = 100%) — making any recipe infinitely scalable.

**Baker's percentage** (also called baker's math or baker's formula) is a notation system where every ingredient in a bread recipe is expressed as a percentage of the total flour weight. Flour is always 100%. This single convention makes any recipe instantly scalable, comparable, and reproducible, which is why professional bakeries, bread books, and pizza communities worldwide rely on it.

**Baker's Percentage at a Glance**
- Formula | Ingredient % = (ingredient weight / total flour weight) x 100
- Flour | Always 100% (the reference point)
- Hydration | Water as % of flour (most important number)
- Typical total | 165-185% for bread doughs
- Required tool | Kitchen scale (volume won't work)

## How does baker's percentage work?

In baker's percentage, flour is always the reference at 100%. Every other ingredient is expressed relative to it by weight. You need a [kitchen scale](https://fond.kitchen/glossary/kitchen-scale/). Volume measurements don't work here.

Weight-only recipes hide this information. A pizza dough written as "500g flour, 300g water" and another written as "800g flour, 560g water" look unrelated until you convert them: the first is 60% hydration and the second is 70%, which is exactly why they handle so differently.

### Basic formula

**Ingredient % = (ingredient weight / total flour weight) x 100**

### Example: a simple bread dough

| Ingredient | Weight | Baker's % |
|------------|--------|-----------|
| Bread flour | 1000g | 100% |
| Water | 650g | 65% |
| Salt | 20g | 2% |
| [Instant yeast](https://fond.kitchen/glossary/yeast-types/) | 5g | 0.5% |
| **Total dough** | **1675g** | **167.5%** |

This recipe has 65% [hydration](https://fond.kitchen/glossary/hydration/), the most commonly discussed baker's percentage. The total dough weight equals the sum of all percentages applied to the flour weight.

### Multiple flours

When a recipe uses more than one flour, the combined weight of all flours equals 100%. Each flour gets its own percentage that adds up to 100%.

| Ingredient | Weight | Baker's % |
|------------|--------|-----------|
| Bread flour | 800g | 80% |
| Whole wheat flour | 200g | 20% |
| **Total flour** | **1000g** | **100%** |
| Water | 700g | 70% |
| Salt | 20g | 2% |

The 20% whole wheat means one-fifth of the total flour is whole wheat. Whole wheat absorbs more water, so this recipe needs higher hydration (70%) than a 100% white flour dough at the same consistency. The [autolyse](https://fond.kitchen/glossary/autolyse/) technique helps whole wheat flour hydrate fully before mixing.

## Why do bakers use percentages instead of weights?

| Benefit | Explanation |
|---------|-------------|
| Infinite scaling | Change flour weight to any amount, apply percentages, done |
| Universal language | A "65% hydration dough" means the same thing everywhere |
| Recipe comparison | Instantly see if a recipe is wetter, saltier, or has more yeast than another |
| Consistency | Ratios stay identical whether you make 2 [dough balls](https://fond.kitchen/glossary/dough-ball/) or 200 |
| Troubleshooting | If bread is too salty, you know 2.5% salt is high, reduce to 2% |
| Pre-ferment math | Calculating [poolish](https://fond.kitchen/glossary/poolish/) or [biga](https://fond.kitchen/glossary/biga/) contributions is straightforward |

Weight-based recipes break when you scale them. A recipe for "500g flour, 325g water" requires manual math to make 6 pizza dough balls. With baker's percentage (65% hydration), you set your target dough weight or ball count and the numbers follow. Our [baker's percentage calculator](https://fond.kitchen/tools/baking-calculator/) automates this, but understanding the math yourself catches mistakes.

Bread is not the only place this notation shows up. Coffee runs on a [brew ratio](https://fond.kitchen/glossary/brew-ratio/), grounds against water by weight, for exactly the same reason: pin the proportion and batch size stops mattering.

## Baker's percentage chart: common ratios by bread type

| Bread | Hydration | Salt | Yeast (instant) | Notes |
|-------|-----------|------|------------------|-------|
| Basic white bread | 60-65% | 2% | 0.5-1% | Good starting point |
| French baguette | 65-68% | 2% | 0.3-0.5% | Long [fermentation](https://fond.kitchen/glossary/fermentation/) preferred |
| Ciabatta | 75-85% | 2% | 0.3% | Very wet, open crumb |
| Neapolitan pizza | 58-65% | 2.5-3% | 0.1-0.3% | 24h+ [cold fermentation](https://fond.kitchen/glossary/cold-fermentation/) |
| [NY-style pizza](https://fond.kitchen/guides/pizza-dough/ny-style-pizza-dough/) | 63-67% | 2% | 0.3-0.5% | 1-3 day cold ferment |
| Focaccia | 75-80% | 2% | 0.5% | High hydration, olive oil 5-10% |
| Sourdough | 70-78% | 2% | 0% (20% starter) | No commercial yeast |
| Brioche | 55-60% | 2% | 1% | Plus 40-60% butter, 10-15% eggs |
| Whole wheat | 70-80% | 2% | 0.5% | Higher hydration for bran absorption |

These ranges are starting points. Flour protein content, ambient temperature, and technique all shift what works best. A strong, high-protein flour [holds more water](https://fond.kitchen/guides/pizza-dough/pizza-dough-hydration/) than a weaker supermarket flour at the same handling feel, so the same style can sit a few points apart depending on the bag you're using.

## How do you scale a recipe with baker's percentage?

### From percentages to weights

1. Decide how much flour you want (or calculate from a target dough weight)
2. Multiply flour weight by each ingredient's percentage
3. Weigh everything on a [kitchen scale](https://fond.kitchen/glossary/kitchen-scale/)

**Example:** You want 4 [dough balls](https://fond.kitchen/glossary/dough-ball/) at 250g each = 1000g total dough.

Total percentage = 100% + 65% + 2% + 0.5% = 167.5%

Flour = 1000g / 1.675 = 597g. Water = 597 x 0.65 = 388g. Salt = 597 x 0.02 = 12g. Yeast = 597 x 0.005 = 3g.

### From weights to percentages

Divide each ingredient by the flour weight and multiply by 100.

**Example:** A recipe says 500g flour, 350g water, 10g salt, 3g yeast.

Water: 350 / 500 x 100 = 70%. Salt: 10 / 500 x 100 = 2%. Yeast: 3 / 500 x 100 = 0.6%.

Now you can scale this recipe to any size or compare it to other formulas. This is the core of baker's math, and once the formula clicks, you'll never go back to weight-only recipes.

## Pre-ferments and baker's percentage

[Pre-ferments](https://fond.kitchen/glossary/poolish/) like [poolish](https://fond.kitchen/glossary/poolish/) and [biga](https://fond.kitchen/glossary/biga/) contain flour and water that count toward the total formula. The overall baker's percentage stays the same. You split ingredients between the pre-ferment and the final mix.

### Example: 30% poolish

For a dough with 1000g total flour at 67% hydration:

| Component | Flour | Water | Yeast |
|-----------|-------|-------|-------|
| Poolish (30% of flour) | 300g | 300g (100% of poolish flour) | 0.3g |
| Final mix | 700g | 370g | 4.7g |
| **Total** | **1000g** | **670g (67%)** | **5g (0.5%)** |

The poolish uses 30% of the total flour. Its water (300g) plus the final mix water (370g) equals 670g, still 67% of the total flour.

Swapping in a biga changes only where the water sits, never the totals. A 30% biga at 50% hydration would carry 300g flour and 150g water, so the final mix takes 520g of water instead of 370g. The [poolish vs biga guide](https://fond.kitchen/guides/pizza-dough/poolish-vs-biga/) works through the swap in both directions.

## Key percentages explained

### Hydration (most important)

[Hydration](https://fond.kitchen/glossary/hydration/) is the water percentage and the single most important number in a bread formula. It determines dough consistency, [crumb structure](https://fond.kitchen/glossary/crumb-structure/), and crust character. Good [gluten development](https://fond.kitchen/glossary/gluten-development/) depends on getting hydration right for your flour.

| Hydration range | Dough feel | Typical use |
|-----------------|------------|-------------|
| 50-58% | Stiff, easy to handle | Bagels, pretzels |
| 60-65% | Moderate, good for beginners | White bread, pizza |
| 66-72% | Soft, slightly sticky | Baguettes, artisan loaves |
| 73-80% | Very wet, sticky | Ciabatta, focaccia |
| 80%+ | Batter-like | Some ciabatta, specialty breads |

### Salt

Most bread uses 1.8-2.2% salt. Below 1.5% tastes bland. Above 2.5% can inhibit [fermentation](https://fond.kitchen/glossary/fermentation/) and taste overly salty. Pizza dough often runs 2.5-3% because it's eaten with toppings.

### Yeast

[Yeast](https://fond.kitchen/glossary/yeast-types/) percentage controls fermentation speed. Lower percentages (0.1-0.3%) with longer fermentation produce more complex flavors. Higher percentages (0.5-1%) give faster results with less flavor development. See the [yeast types](https://fond.kitchen/glossary/yeast-types/) guide for conversions between instant, active dry, and fresh.

## Troubleshooting with baker's percentage

**Common Baker's Percentage Problems**
**Dough too sticky to handle**
Hydration may be too high for your flour. Reduce by 2-3% or switch to a stronger flour with higher protein. Some flours just can't hold 65%+ without turning into a puddle.
**Dense, tight crumb**
Hydration is likely too low. Increase by 3-5% and make sure you're giving the dough enough time for [bulk fermentation](https://fond.kitchen/glossary/bulk-fermentation/).
**Bland flavor**
Check your salt percentage (target 2%) and yeast amount. Too much yeast with a short ferment produces bread that tastes like flour and nothing else. Extend fermentation time or use [cold fermentation](https://fond.kitchen/glossary/cold-fermentation/).
**Dough spreads flat instead of holding shape**
Hydration is too high for your dough's [gluten development](https://fond.kitchen/glossary/gluten-development/). Reduce hydration by 3-5% or add more [folds](https://fond.kitchen/glossary/folding/) during bulk fermentation.
**Over-fermented dough**
Yeast percentage is too high for the time and temperature you're working with. Reduce yeast or move to a [cold fermentation](https://fond.kitchen/glossary/cold-fermentation/) schedule.

## What are common mistakes with baker's percentage?

**Baker's Percentage Best Practices**
+ Always weigh ingredients with a kitchen scale
+ Include pre-ferment flour and water in your total formula
+ Compare recipes by hydration first
+ Account for flour type when setting hydration (whole wheat needs more water)
+ Keep a log of your formulas and results
- Don't measure by volume (cups and tablespoons don't work)
- Don't forget that oil, butter, and eggs are separate from hydration
- Don't assume the same hydration works for every flour
- Don't skip the math when adding a poolish or biga to a recipe
- Don't change multiple percentages at once when troubleshooting

A common trap is adjusting hydration *and* yeast at the same time, then having no idea which change caused the difference. Change one variable per bake and write the formula down. Boring but effective.

## Baker's percentage in Fond

Fond's Pizza Workshop works in baker's percentages. Set your target [dough ball](https://fond.kitchen/glossary/dough-ball/) count and weight, adjust hydration, salt, and yeast as percentages, and it computes every ingredient weight for the batch. Bread Studio, which is coming soon, brings the same math to bread formulas. For a quick standalone conversion, use the [baker's percentage calculator](https://fond.kitchen/tools/baking-calculator/), and see [recipe scaling](https://fond.kitchen/glossary/recipe-scaling/) for how Fond handles quantities in regular recipes.

## Frequently asked questions

**Is baker's percentage the same as regular percentage?**
No. In regular math, percentages of all ingredients would add up to 100%. In baker's percentage, flour alone is 100% and the total exceeds 100%. A typical bread formula totals 165-185%.

**What is 100% in baker's percentage?**
100% always refers to flour. It's the baseline that every other ingredient is measured against. If a recipe has 1000g of flour, that's your 100%. Water at 650g is 65%, salt at 20g is 2%, and so on. The total of all percentages will always exceed 100%.

**Do liquids other than water count toward hydration?**
Milk, juice, and other liquids count toward hydration when calculating dough consistency. However, milk contains solids (proteins, fats, sugars), so replacing water with milk produces a slightly different dough even at the same percentage.

**How do I handle sourdough starter in baker's percentage?**
Starter contains flour and water in a known ratio (typically 1:1 or 100% hydration). Add the flour from the starter to total flour and the water from the starter to total water. A formula with 1000g flour, 200g starter (100% hydration) actually has 1100g flour and 100g starter water contributing to hydration.

**Why do some recipes list "total formula" and "final dough" separately?**
The total formula shows overall percentages including pre-ferment ingredients. The final dough shows only what you mix on bake day. Both are useful: the total formula for comparing recipes, the final dough for mixing day.

**Can I use baker's percentage for cakes and pastries?**
Yes, though it's less common. Cake recipes have much higher sugar and fat percentages than bread. The system works the same way: flour is 100%, everything else is relative. It's especially useful for scaling cake batters across different pan sizes.

**How many loaves does a bag of flour make?**
Baker's percentage answers this in two steps. At 65% hydration with 2% salt and 0.5% yeast, every 1,000g of flour becomes about 1,675g of dough. A 5kg bag therefore gives roughly 8.4kg of dough, or about ten 800g loaves. Baked loaves weigh a little less because dough loses water in the oven, so think in dough weight when you plan a batch.

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*Published: 2026-02-01 | Last updated: 2026-09-16*

*Category: concepts*

[View on Fond](https://fond.kitchen/glossary/bakers-percentage/)